Nanoencapsulation of EPA/DHA with sodium caseinate–gum arabic complex and its usage in the enrichment of fruit juice
Hulya Ilyasoglu Buyukkestelli, Sedef Nehir El
LWT
Abstract
In this study, encapsulating fish oil, as a source of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), with multi-layered interfacial membranes using electrostatic attraction between sodium caseinate and gum arabic and its usage in the enrichment of fruit juice was investigated. Initially, optimum conditions for forming a stable complex between sodium caseinate and gum arabic were determined at pH 4 and at a concentration of 0.1 g/100 ml sodium caseinate-0.2 g/100 ml gum arabic. This complex was utilized for nanoencapsulation of fish oil. Encapsulation efficiency and particle size were obtained as 78.88 ± 2.89%, 232.3 nm, respectively. Fish oil nanocomplex containing 40–50–60 mg EPA + DHA were used in the enrichment of 100 ml fruit juice. After in vitro digestion, the bioaccessibility of EPA, DHA and EPA + DHA were found as 56.16 ± 6.39, 36.25 ± 5.38 and 47.37 ± 10.65 percent, respectively (p < 0.05). This study indicates that stable protein–polysaccharide complexes can be used for nanoencapsulating hydrophobic compounds such EPA and DHA, useful for enrichment of non- or low-fat beverages.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
EPA and DHA in nanoencapsulated fish oil have bioaccessibility of 56.16 ± 6.39% for EPA, 36.25 ± 5.38% for DHA, and 47.37 ± 10.65% for EPA + DHA after in vitro digestion
“After in vitro digestion, the bioaccessibility of EPA, DHA and EPA + DHA were found as 56.16 ± 6.39, 36.25 ± 5.38 and 47.37 ± 10.65 percent, respectively (p < 0.05)”
Sodium caseinate–gum arabic complex is stable at pH 4 and 0.1 g/100 ml sodium caseinate-0.2 g/100 ml gum arabic
“Initially, optimum conditions for forming a stable complex between sodium caseinate and gum arabic were determined at pH 4 and at a concentration of 0.1 g/100 ml sodium caseinate-0.2 g/100 ml gum arab...”
Nanoencapsulation of fish oil with sodium caseinate–gum arabic complex results in 78.88 ± 2.89% encapsulation efficiency and 232.3 nm particle size
“Encapsulation efficiency and particle size were obtained as 78.88 ± 2.89%, 232.3 nm, respectively”