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Showing 3 results for Omega 3 Fatty Acids
Investigating the Effects of Biopolymer Concentration and Core Material Percentage on Quality Characteristics of Fish Oil Nanocapsules Containing Clove Essential Oil Prepared by Complex Coacervation Technique
E. Sharifi , S.a. Jafarpour, S.m.h. Hosseini,
Volume 7, Issue 3 (9-2018)
Abstract
Aims: Considering the unsaturated nature of fatty acids, the use of technologies to control its oxidation rate is essential for use in the food industry. Thereafter, the aim of this study was to investigate the effects of biopolymer concentration and core material percentage on quality characteristics of fish oil nanocapsules containing clove essential oil prepared by complex coacervation technique.
Materials and Methods: In the present experimental research, the effects of 3 independent variables including the total biopolymer percentage (gelatin-gum Arabic; 6, 8, and 10%), oil content (2 to 3%), and the concentration of clove essential oil (0, 2000, and 3000 ppm) on dependent variables such as size and zeta potential of particles, color, surface oil, encapsulation, and nanoencapsulation efficiency were evaluated. The present study was carried out as factorial experiment in a completely randomized design. One-way analysis of variance and Duncan test were used. The data were analyzed by SPSS 16 software.
Findings: The increase in total biopolymer percentage was associated with increasing particle size as it was in the range between 259.19±55.83 and 814.35±253.05 nm, respectively. In terms of color parameters, the yellowness of produced powders was increased by increasing the concentration of fish oil and cloves essential oil, while lightness was decreased by increasing the concentration of the biopolymer. Also, the superficial oil was increased by increasing oil and clove essential oil concentrations in the nanocapsules, and microencapsulation efficiency in different treatments was recorded between 65.1±2.75 in treatment 15 (10% biopolymer and 3% oil) to 98.84±0.78 in treatment 4 (8% biopolymer and 2% oil).
Conclusion: Using complex coacervation technique with gelatin-gum Arabic as a biopolymer can produce nano-sized particles.

The effects of carbon and nitrogen sources on production of Omega 3 Fatty Acids in novel native strain of schizochytrium DR31

Volume 13, Issue 56 (10-2015)
Abstract
Omega 3 fatty acids are large group of polyunsaturated fatty acids with long carbon chain length. These fatty acids don’t produce in human body and should be provide by nutrients. The most important omega3 fatty acids are Eicosapentaenoic acid and docosahexaenoic acid that have beneficial effects on the human health. DHA is important in treatment of disease such as cancer, Alzheimer, heart attacks, arteritis romatoid, anxiety, inflammation and malignant diseases. In this research, the aims were to find suitable carbon and nitrogen sources to increase production of omega 3 fatty acid by native strain of schizochytrium. Also quantitative and qualitative effects of different carbon and nitrogen sources were determined on growth of strain production of omega 3 fatty acids rich in DHA. The results showed that the best carbon sources are glucose and glycerol and the best nitrogen source is yeast extract. Glucose increased production of biomass and glycerol increased production of omega 3 fatty acids. Finally, biomass, oil and DHA were produced 0.76, 0.5 and 0.48 g/L by schizochytrium strain in selective medium, respectively. The results showed novel native strain of Schizochytrium has potential for production of omega 3 fatty acids.
Microencapsulation of Fish Oil-Oregano Essential Oil Blends by Spray Drying and its Oxidative Stability

Volume 19, Issue 7 (12-2017)
Abstract
Microencapsulation of fish oil-oregano essential oil blends were done by spray drying method. Sodium caseinate, bovine gelatin, gum Arabic and maltodextrin were used as wall material. Fish oil and wall material was used at the ratio of 1:2:2. In order to improve the oxidative stability of the fish oil encapsulates, oregano essential oil was added at 0.50% concentration. Physical, chemical and oxidative stability of fish oil microencapsulates were analyzed. Microcapsules had a moisture content of 2.56-4.2%. Encapsulation efficiency of microencapsulates was found to be 39.60-65.13%. Morphological characterization of microcapsules was done by Scanning Electron Microscopy (SEM) revealing spherical shape of particles with wrinkles. Oxidative stability studies revealed that encapsulates prepared by sodium caseinate and gum Arabic with oregano essential oil showed lower TBA (0.58 mg malonaldehyde kg-1) value than control (9.92 mg malonaldehyde kg-1). Results indicated that oregano essential oil can be used to improve the oxidative stability of fish oil microencapsulates.
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