Volume 19, Issue 128 (2022)                   FSCT 2022, 19(128): 119-131 | Back to browse issues page


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Ghafuri Z, FAZLARA A, Pourmahdi broojeni M, bavarsad N. Evaluation of physical and chemical stability of Omega-3 nanoemulsion and its antibacterial effect on Staphylococcus aureus and Psedumonas aeruginosa. FSCT 2022; 19 (128) :119-131
URL: http://fsct.modares.ac.ir/article-7-61092-en.html
1- Ph.D. Student of Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran
2- Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran , a.fazlara@scu.ac.ir
3- Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran
4- Department of Pharmaceutics, School of Pharmacy, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
Abstract:   (270 Views)
Although fish oil is a very important source of omega-3 and its consumption is recommended in terms of nutrition, it cannot be used directly in the food system due to its instability. Therefore, its stability can be increased by converting the particle to the nanoscale. The aim of this study was to investigate the physical and chemical stability of omega-3 nanoemulsion at different temperatures and its antibacterial properties. For this purpose, fish oil containing omega-3 fatty acids was produced by high energy method in nanoparticles and its physical (particle size, zeta potential, viscosity, and physical stability) and chemical properties (pH and turbidity) were evaluated during storage at 4, 25 and 40 o C during 7 days, as well as antibacterial properties of fish oil nanoemulsion against two gram-positive and gram-negative bacteria. The results showed that the omega-3 nanoemulsion produced had the optimum stability at 25 o C. the optimal concentration of 4% of omega-3 nanoemulsions also showed antibacterial properties against the studied bacteria, especially Staphylococcus aureus.
 
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Article Type: Original Research | Subject: Food Chemistry
Received: 2022/04/24 | Accepted: 2022/07/24 | Published: 2022/10/2

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