SavedAdd your journal

Journals / Gıda / 2022 / Cilt: 47 - Sayı: 4

DETERMINATION OF PHYSICAL STABILITY OF OMEGA-3 FATTY ACID NANOEMULSIONS AT DIFFERENT CONDITIONS

OMEGA-3 YAĞ ASİDİ NANOEMÜLSİYONLARININ FARKLI KOŞULLARDA FİZİKSEL STABİLİTELERİNİN BELİRLENMESİ

Zeynep Merve ABACI
Sibel ULUATA
Journal
Gıda
Pages
616–629
Publication Date
2022-08-30
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

These results will be useful for the production of food enriched with omega-3 oils

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, physical stability of omega-3 oil-in-water emulsion was investigated at different environmental conditions.
📊
Key Findings & Data:Omega-3 oil (5%) and Tween 80 (T80), Quillaja Saponin (QS), Gam Arabic (GA) (1%) were used to produce oil-in water nanoemulsions.
💡
Conclusion & Impact:These results will be useful for the production of food enriched with omega-3 oils
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:omega-3 · nanoemülsiyon · fiziksel stabilite

Abstract

In this study, physical stability of omega-3 oil-in-water emulsion was investigated at different environmental conditions. Omega-3 oil (5%) and Tween 80 (T80), Quillaja Saponin (QS), Gam Arabic (GA) (1%) were used to produce oil-in water nanoemulsions. The physical stability of nanoemulsions were examined at different pH (4-7), temperature (40-80oC) and ionic strength (0-500 mM NaCl). The particles size of nanoemulsions were 125±0.40 to 542±1.70 nm, and the charge were −12.80±0.63 and −69.10±0.14 mV. It was observed that nanoemulsions containing T80 and QS were kinetically stable and the particle size/zeta potential did not change at different pH, temperature and salt concentrations. However, there was a small changes in the particle size of nanoemulsion containing GA at different conditions. As a result, physically stable nanoemulsions enriched with omega-3 were produced using both synthetic and natural surfactants. These results will be useful for the production of food enriched with omega-3 oils

Özet

Bu çalışmada, omega-3 yağ asitlerince zengin balık yağı (%5) ve Tween 80 (T80), Quillaja Saponin (QS), Gam Arabik (GA) sürfaktanları (%1) kullanılarak mikroakışkanlaştırıcı yardımı ile su içinde yağ (Y/S) nanoemülsiyonları hazırlanmıştır. Nanoemülsiyonların fiziksel stabiliteleri; pH (4-7), sıcaklık (40-80oC) ve iyonik şiddet (0-500 mM NaCl) etkisi ile belirlenmiştir. Nanoemülsiyonların partikül boyutlarının 125±0.40 ile 542±0.45 nm ve partikül yüklerinin −12.80±0.63 ile −69.1±0.14 mV aralığında olduğu tespit edilmiştir. T80 ve QS ile stabilize edilen nanoemülsiyonların farklı pH, sıcaklık ve iyonik şiddet koşullarında fiziksel stabilitelerinin değişmediği görülmüştür. GA ile stabilize edilmiş nanoemülsiyonların ise pH, sıcaklık ve iyonik şiddet etkisine nispeten hassas olduğu ancak fiziksel stabilitesinde önemli bir değişiklik olmadığı görülmüştür. Sonuç olarak, omega-3 ile zenginleştirilmiş fiziksel olarak stabil nanoemülsiyonlar hem sentetik (T80) hem de doğal (QS ve GA) sürfaktanlar kullanılarak üretilmiştir. Elde edilen bu sonuçların omega-3 yağ asidi ile zenginleştirilmiş gıda üretimi ile ilgili çalışmalara katkı sağlayacağı düşünülmektedir.

🔖

Cite This Article

ABACI, Z. M., ULUATA, S. (2022). DETERMINATION OF PHYSICAL STABILITY OF OMEGA-3 FATTY ACID NANOEMULSIONS AT DIFFERENT CONDITIONS. Gıda, Cilt: 47 - Sayı: 4, 616–629. https://ajindex.com/articles/668197

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (12)

  1. Acosta, E. (2009). Bioavailability of nanoparticles in nutrient and nutraceutical delivery. In Current Opinion in Colloid and Interface Science 14(1), 3–15. https://doi.org/10.1016/j.cocis.2008.01.002
  2. Anton, N., Vandamme, T. F. (2009). The universality of low-energy nano-emulsification. International Journal of Pharmaceutics, 377(1–2), 142–147. https://doi.org/10.1016/j.ijpharm.2009.05.014
  3. Bai, L., Liu, F., Xu, X., Huan, S., Gu, J., McClements, D. J. (2017). Impact of polysaccharide molecular characteristics on viscosity enhancement and depletion flocculation. Journal of Food Engineering, 207, 35–45. https://doi.org/10.1016/j.jfoodeng.2017.03.021
  4. Chang, Y., McClements, D. J. (2016). Influence of emulsifier type on the in vitro digestion of fish oil-in-water emulsions in the presence of an anionic marine polysaccharide (fucoidan): Caseinate, whey protein, lecithin, or Tween 80. Food Hydrocolloids, 61, 92–101. https://doi.org/10.1016/j.foodhyd.2016.04.047
  5. Charoen, R., Jangchud, A., Jangchud, K., Harnsilawat, T., Naivikul, O., McClements, D. J. (2011). Influence of Biopolymer Emulsifier Type on Formation and Stability of Rice Bran Oil-in-Water Emulsions: Whey Protein, Gum Arabic, and Modified Starch. Journal of Food Science, 76(1), 165-72. https://doi.org/10.1111/j.1750-3841.2010.01959.x
  6. David Julian McClements. (2005).
  7. Food Emulsions Principles, Practices, and Techniques. In Journal of Chemical Information and Modeling. https://doi.org/10.1017/CBO9781107415324.004
  8. Deckelbaumb, R. A. R., R. J. (2007). Sources of the very-long-chain unsaturated omega-3 fatty acids: Eicosapentaenoic acid and docosahexaenoic acid. Current Opinion in Clinical Nutrition and Metabolic Care, 10(2), 123–128.
  9. Din, J. N., Harding, S. A., Valerio, C. J., Sarma, J., Lyall, K., Riemersma, R. A., Newby, D. E., Flapan, A. D. (2008). Dietary intervention with oil rich fish reduces platelet-monocyte aggregation in man. Atherosclerosis, 197(1), 290–296. https://doi.org/10.1016/j.atherosclerosis.2007.04.047
  10. Haahr, A., Jacobsen, C. (2008). Emulsifier type, metal chelation and pH affect oxidative stability of n -3-enriched emulsions.110(10), 949–961. https://doi.org/10.1002/ejlt.200800035
  11. Helland, I. B., Smith, L., Saarem, K., Saugstad, O. D., Drevon, C. A. (2003). Maternal supplementation with very-long-chain n-3 fatty acids during pregnancy and lactation augments children’s IQ at 4 years of age. Pediatrics, 111(1), 39–44. https://doi.org/10.1542/peds.111.1.e39
  12. Izquierdo, P., Esquena, J., Tad