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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Influence of the protein type on the stability of fish oil in water emulsion obtained by glass microfluidic device

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Author(s):
Comunian, Talita A. [1, 2] ; Ravanfar, Raheleh [1] ; Selig, Michael J. [1] ; Abbaspourrad, Alireza [1]
Total Authors: 4
Affiliation:
[1] Cornell Univ, Coll Agr & Life Sci, Dept Food Sci, Stocking Hall, Ithaca, NY 14853 - USA
[2] Univ Sao Paulo, Coll Anim Sci & Food Engn, Ave Duque de Caxias Norte 225, CP 23, BR-13535900 Pirassununga, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: FOOD HYDROCOLLOIDS; v. 77, p. 96-106, APR 2018.
Web of Science Citations: 7
Abstract

The objective of this study was the encapsulation of fish oil (source of omega-3 fatty acids) by glass microfluidic devices using different types, concentrations and combinations of proteins in oil-in-water emulsions to protect the fish oil against oxidation. Formulations of fish oil in gelatin, casein and hydrolyzed whey protein were analyzed via optical and cryo-transmission electron microscopy, and assessed in regards to particle size, zeta potential, structural stability under different stress conditions, interfacial tension, and oxidative stability by thiobarbituric acid reactive substance over 15 days. Following sample preparation and after 15 days storage, zeta potentials ranged from -24 to +11 mV (0 days) and from -16 to -0.54 mV (15 days); particle sizes ranged from 77 to 97 mu m and from 79 to 107 mu m, respectively. The formulations were stable under different stress conditions; however, the combination of 0.5% (w/w) gelatin and casein (ratio 1:1) promoted the best protection to the fish oil against oxidation. The microfluidic methods presented herein offer a new alternative to encapsulate fish oil and promote its protection and future application in food products. (C) 2017 Elsevier Ltd. All rights reserved. (AU)

FAPESP's process: 16/07908-6 - Coencapsulation of echium oil and sinapic acid or quercetin by combined methods: microfluidic devices and ionic gelation
Grantee:Talita Aline Comunian
Support Opportunities: Scholarships abroad - Research Internship - Doctorate