Integrated Encapsulation of Fish Oil and Vitamin E with Complex Coaservation Technique and its Efficiency Optimization by Response Surface Method (RSM)

• Main Authors: Fatemeh Mirzaei, Seyed Ali Jafarpour
• Format: Article
• Language: fas
• Published: Research Institute of Food Science and Technology 2019-04-01
• Series: Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī
• Subjects: complex coaservation; encapsulation; fish oil; gelatin; vitamin e
• Online Access: http://journals.rifst.ac.ir/article_87057_93042afdd92cfd8d9277ba14a8d86009.pdf

In this study, fish oil and vitamin E were nanoencapsulated using polymeric materials of gelatin and Arabic gum as wall materials applyingcomplex coaservation technique and optimization process with the aid of the response surface method (RSM) in form of central composite design (CCD). The effects of the three independent variables including fish oil amount (1, 3 and 5%), biopolymer amount (1, 3 and 5%) and homogenizer speed (7000, 9000 and 11000 rpm) on dependent variables such as surface oil, encapsulated oil, encapsulation efficiency and particle size were investigated. The results showed that homogenization speed of 7000 rpm is not suitable for producing nanocapsules below 100 nm. In addition, the percentage of fish oil and the speed of homogenizer are effective on the size of the produced nanocapsules. Also, produced nanocapsules in treatments in which a higher percentage of oil was used compared to treatments with lower oil percentages, showed higher surface oil. The encapsulation efficiency was measured between 56.29% and 98.76%. In this research, optimum treatment was introduced as the one with 1% fish oil, 1% total biopolymer and 7000 rpm homogenizer speed in which its encapsulation efficiency was recorded as 97.97%.