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학제간연구 과학기술학 뇌인지과학 기술정책 기타 복합학

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논문 기본 정보

자료유형
학술저널
저자정보
Moghadam, Farideh Vahid (Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University) Pourahmad, Rezvan (Department of Food Science and Technology, College of Agriculture, VaraminPishva Branch, Islamic Azad University) Mortazavi, Ali (Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University) Davoodi, Daryoush (Nanotechnology Department, Agricultural Biotechnology Research Institute of Iran [ABRII], Agricultural Research, Education and Extension Organization [AREEO]) Azizinezhad, Reza (Department of Biotechnology and Plant Breeding, College of Agricultural Sciences and Food Industries, Science and Research Branch, Islamic Azad University)
저널정보
한국축산식품학회 Food science of animal resources Food science of animal resources 제39권 제2호
발행연도
2019.1
수록면
309 - 323 (15page)

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Fish oil consists of omega-3 fatty acids which play an important role in human health. Its susceptibility to oxidation causes considerable degradation during the processing and storage of food products. Accordingly, encapsulation of this ingredient through freeze drying was studied with the aim of protecting it against environmental conditions. Gum arabic (GA) was used as the wall material for fish oil nanoencapsulation where tween 80 was applied as the emulsifier. A water-in-oil (W/O) emulsion was prepared by sonication, containing 6% fish oil dispersed in aqueous solutions including 20% and 25% total wall material. The emulsion was sonicated at 24 kHz for 120 s. The emulsion was then freeze-dried and the nanocapsules were incorporated into probiotic fermented milk, with the effects of nanocapsules examined on the milk. The results showed that the nanoparticles encapsulated with 25% gum arabic and 4% emulsifier had the highest encapsulation efficiency (EE) (87.17%) and the lowest surface oil (31.66 mg/100 kg). Using nanoencapsulated fish oil in fermented milk significantly (p<0.05) increased the viability of Lactobacillus plantarum as well as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents. The fermented milk sample containing fish oil nanoencapsulated with 25% wall material and 4% emulsifier yielded the greatest probiotic bacterial count (8.41 Log CFU/mL) and the lowest peroxide value (0.57 mEq/kg). Moreover, this sample had the highest EPA and DHA contents. Utilizing this nanoencapsulated fish oil did not adversely affect fermented milk overall acceptance. Therefore, it can be used for fortification of low fat probiotic fermented milk.
#fermented milk #fish oil #nanoencapsulation #probiotic

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참고문헌 (45)

참고문헌 신청
Ackman RG / 2005 / Fish oils in Baileys industrial oil and fat products / Jobz Wiley and Sons, Inc., Publication Hoboken :279~284 google schola AOCS / 2007 / Offical methods and recommended practices of the American Oil Chemists Society / American Oil Chemists’ Society google schola Badee AZM / 2012 / Microencapsulation of peppermint oil by spray drying / Aust J Basic Appl Sci 6:499~504 google schola Bibi S / 2011 / Microscopy imaging of liposomes : From coverslips to environmental SEM / Int J Pharm 417:138~150 google schola Borneo R / 2007 / Stability and consumer acceptance of long-chain omega-3 fatty acids (eicosapentaenoic acid, 20:5, n−3 and docosahexaenoic acid, 22:6, n−3) in cream-filled sandwich cookies / J Food Sci 72:S049~S054 google schola

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