Encapsulation of fish oil in nanofibers by emulsion electrospinning: Physical characterization and oxidative stability
| Autor: | Emilia M. Guadix, Jules van der Kruijs, Pedro J. García-Moreno, Ioannis S. Chronakis, Charlotte Jacobsen, Antonio Guadix, Karen Boutrup Stephansen |
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| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: |
Vinyl alcohol
Nanofibers 02 engineering and technology Fish oil Hexanal Whey protein isolate chemistry.chemical_compound 0404 agricultural biotechnology Polymer chemistry Oxidative stability chemistry.chemical_classification biology Electrospinning Emulsion 04 agricultural and veterinary sciences Polymer 021001 nanoscience & nanotechnology 040401 food science Chemical engineering chemistry Nanofiber biology.protein 0210 nano-technology Food Science |
| Zdroj: | García Moreno, P J, Boutrup Stephansen, K, van derKruijs, J, Guadix, A, Guadix, E M, Chronakis, I S & Jacobsen, C 2016, ' Encapsulation of fish oil in nanofibers by emulsion electrospinning: Physical characterization and oxidative stability ', Journal of Food Engineering, vol. 183, pp. 39-49 . https://doi.org/10.1016/j.jfoodeng.2016.03.015 Journal of Food Engineering |
| Popis: | The encapsulation of fish oil in poly(vinyl alcohol) (PVA) nanofibers by emulsion electrospinning was investigated. Independently of the emulsifier used, whey protein isolate (WPI) or fish protein hydrolysate (FPH), PVA concentration had a high influence on fiber morphology. Fibers without bead defects were only produced for solutions with 10.5% (w/w) PVA, which presented sufficient number of polymer chain entanglements. On the other hand, increasing oil load from 1.5 to 3% (w/w) resulted in fibers with larger diameters containing spindle-like enlargements interspersed. High omega-3 encapsulation efficiency (92.4 ± 2.3%) was obtained for fibers produced from 10.5% (w/w) PVA-5% (w/w) emulsion blend stabilized with WPI, resulting in an oil load capacity of 11.3 ± 0.3%. Moreover, the encapsulated oil was randomly distributed as small droplets inside the fibers. However, the electrospun fibers presented a higher content of hydroperoxides and secondary oxidation products (e.g. 1-penten-3-ol, hexanal, octanal and nonanal) compared to emulsified and unprotected fish oil. |
| Databáze: | OpenAIRE |
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