کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6404362 | 1330901 | 2014 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Nanoencapsulation of EPA/DHA with sodium caseinate-gum arabic complex and its usage in the enrichment of fruit juice
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله

چکیده انگلیسی
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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 56, Issue 2, May 2014, Pages 461-468
Journal: LWT - Food Science and Technology - Volume 56, Issue 2, May 2014, Pages 461-468
نویسندگان
Hulya Ilyasoglu, Sedef Nehir El,