Stability enhancement of fish oil by its encapsulation using a novel hydrogel of cress seed mucilage/chitosan
Novel cress seed mucilage/chitosan (CSM/CS) hydrogels were fabricated for fish oil encapsulation and process parameters were optimized using the response surface methodology. The effect of different parameters (i.e., polysaccharide concentration, CSM/CS volume ratio and percentage of fish oil) on pa...
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| Veröffentlicht in: | International journal of food properties 2017-12, Vol.20 (sup2), p.1890-1900 |
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| container_issue | sup2 |
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| container_title | International journal of food properties |
| container_volume | 20 |
| creator | Kavousi, Hamid Reza Fathi, Milad Goli, Seyed A. H. |
| description | Novel cress seed mucilage/chitosan (CSM/CS) hydrogels were fabricated for fish oil encapsulation and process parameters were optimized using the response surface methodology. The effect of different parameters (i.e., polysaccharide concentration, CSM/CS volume ratio and percentage of fish oil) on particle size, encapsulation load and efficiency were studied. Microcapsules were characterized by scanning electron microscopy, Fourier transform infrared spectroscopy (FT-IR), and thermal gravimetric analysis (TGA). The oxidative test showed that produced hydrogels were efficient to postpone fish oil oxidation. The TGA results indicated that thermal stability of the prepared hydrogels increased due to CSM and CS interactions. Developed carriers could be used for encapsulation of hydrophobic compounds to protect them against oxidation and increase their solubility in aqueous media. |
| doi_str_mv | 10.1080/10942912.2017.1357042 |
| format | Article |
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H.</creator><creatorcontrib>Kavousi, Hamid Reza ; Fathi, Milad ; Goli, Seyed A. H.</creatorcontrib><description>Novel cress seed mucilage/chitosan (CSM/CS) hydrogels were fabricated for fish oil encapsulation and process parameters were optimized using the response surface methodology. The effect of different parameters (i.e., polysaccharide concentration, CSM/CS volume ratio and percentage of fish oil) on particle size, encapsulation load and efficiency were studied. Microcapsules were characterized by scanning electron microscopy, Fourier transform infrared spectroscopy (FT-IR), and thermal gravimetric analysis (TGA). The oxidative test showed that produced hydrogels were efficient to postpone fish oil oxidation. The TGA results indicated that thermal stability of the prepared hydrogels increased due to CSM and CS interactions. 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Developed carriers could be used for encapsulation of hydrophobic compounds to protect them against oxidation and increase their solubility in aqueous media.</description><subject>Chitosan</subject><subject>Cress seed</subject><subject>Delivery system</subject><subject>Encapsulation</subject><subject>Fish oil</subject><subject>Fish oils</subject><subject>Fourier analysis</subject><subject>Hydrogel</subject><subject>Hydrogels</subject><subject>Hydrophobicity</subject><subject>Infrared spectroscopy</subject><subject>Microcapsules</subject><subject>Mucilage</subject><subject>Oxidation</subject><subject>Scanning electron microscopy</subject><subject>Thermal stability</subject><issn>1094-2912</issn><issn>1532-2386</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><recordid>eNp9kEtLAzEUhQdRsFZ_ghBwPW0ek-nMTim-oOBCXYc8OykzSU0yyvx7U1q3woV74J5zLnxFcYvgAsEGLhFsK9wivMAQrRaI0BWs8FkxQ5TgEpOmPs86e8qD6bK4inEHIWoIgrNieE9c2N6mCWjXcSf1oF0C3gBjYwe87YGYgE0xnyXfx7HnyXoHxmjdFnDg_LfuQTep4LdZ5JwMOkYQtVZgGKXt-VYvZWeTj9xdFxeG91HfnPa8-Hx6_Fi_lJu359f1w6aUpKGpFKYmSihJBST1igghW0V0y9Wqoo0RDeIUKwFbIqWukOQGqaaSFa9rhQWlkMyLu2PvPvivUcfEdn4MLr9kqG3ztDVusoseXTL4GIM2bB_swMPEEGQHsuyPLDuQZSeyOXd_zFlnfBj4jw-9YolPvQ8mZIY2MvJ_xS-1QIHY</recordid><startdate>20171229</startdate><enddate>20171229</enddate><creator>Kavousi, Hamid Reza</creator><creator>Fathi, Milad</creator><creator>Goli, Seyed A. 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| ispartof | International journal of food properties, 2017-12, Vol.20 (sup2), p.1890-1900 |
| issn | 1094-2912 1532-2386 |
| language | eng |
| recordid | cdi_proquest_journals_1991999628 |
| source | EZB-FREE-00999 freely available EZB journals |
| subjects | Chitosan Cress seed Delivery system Encapsulation Fish oil Fish oils Fourier analysis Hydrogel Hydrogels Hydrophobicity Infrared spectroscopy Microcapsules Mucilage Oxidation Scanning electron microscopy Thermal stability |
| title | Stability enhancement of fish oil by its encapsulation using a novel hydrogel of cress seed mucilage/chitosan |
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