ریزپوشانی پروتئین هیدرولیز شده و روغن ماهی با امولسیون مضاعف و ارزیابی برخی خواص آن

نوع مقاله : مقاله کامل علمی - پژوهشی

نویسندگان

1 نویسنده مسئول، دانشجوی دکتری فرآوری محصولات شیلاتی، دانشکده شیلات و محیط زیست، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

2 استاد گروه فرآوری محصولات شیلاتی، دانشکده شیلات و محیط زیست، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران.

3 دانشیار گروه فرآوری محصولات شیلاتی، دانشکده شیلات و محیط زیست، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران.

چکیده

در پژوهش حاضر پروتئین هیدرولیز شده ماهی کاراس و روغن ماهی با تکنیک امولسیون مضاعف ریزپوشانی وتوسط خشک کن انجمادی پودر گردید. میکروکپسول‌ها در چهار تیمار با ترکیب و نسبت متفاوت دیواره خارجی پروتئین آب پنیر + صمغ عربی + زئین (4:2:1 (وزنی / وزنی))، پروتئین آب پنیر + صمغ عربی (4:3 (وزنی / وزنی))، پروتئین آب پنیر + زئین (4:3 (وزنی / وزنی)) و صمغ عربی + زئین (4:3 (وزنی / وزنی)) تولید و خواص فیزیکی آن‌ها مورد بررسی قرار گرفت. ظرفیت بارگذاری و کارایی ریزپوشانی پروتئین هیدرولیز شده ماهی در امولسیون اولیه به ترتیب 59/49 درصد و67/82 درصد بود. شاخص کرمی شدن طی مدت 21 روز نگهداری در دمای 4 درجه سانتی گراد بررسی گردید. از روز 0 تا روز 14 نگهداری در دمای 4 درجه سانتی گراد، اختلاف معنی داری در مقدار شاخص کرمی شدن مشاهده نشد ( 05/0 p˃ ) و کلیه تیمار‌ها پایدار بودند. بررسی میزان رطوبت و حلالیت پودر میکروکپسول‌‌های تولیدی اختلاف معنی داری بین تیمار‌ها نشان داد ( 05/0 p˂ )، بیشترین میزان رطوبت (5/2 گرم در 100 گرم) و حلالیت (44/24 میلی گرم در 100 گرم) مربوط به تیمار با ترکیب دیواره صمغ عربی + زئین بود. بالاترین میزان کارایی ریزپوشانی روغن (55/75%) و کمترین میزان روغن سطحی (86/17%) در تیمار با ترکیب دیواره پروتئین آب پنیر + صمغ عربی + زئین مشاهده شد. نتایج حاکی از این بود که تیمار با ترکیب دیواره پروتئین آب پنیر + صمغ عربی + زئین کارایی بهتری در ریزپوشانی داشت.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Encapsulation of fish protein hydrolysate and fish oil by double emulsion and investigation of some of its properties

نویسندگان [English]

  • Roghayeh Jafari Taraji 1
  • Bahareh Shabanpour 2
  • Parastoo Pourashouri 3
1 Corresponding Author, Ph.D. Student of Seafood Processing, Faculty of Fisheries and Environmental Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
2 Professor, Dept. of Seafood Processing, Faculty of Fisheries and Environmental Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
3 Associate Prof., Dept. of Seafood Processing, Faculty of Fisheries and Environmental Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
چکیده [English]

In the present study, the protein hydrolysate of Carassius auratus and fish oil were encapsulation by double emulsion technique and powdered by a freeze drying. First, the protein hydrolysate of Carassius auratus was produced and some of its characteristics (soluble protein and degree of hydrolysis) were measured. Microcapsules in four treatments with different composition and ratio of wall materials; Whey protein - Gum Arabic - Zein (4:2:1 (w/w)), Whey protein - Gum Arabic (4:3 (w/w)), Whey protein - Zein (4:3 (w/w)) and Gum Arabic - Zein (4:3 (w/w)) production and their physical properties were investigated. The loading capacity and encapsulation efficiency of fish protein hydrolysate in the primary emulsion were 49.59% and 82.67%, respectively. The creaming index was investigated during 21 days of storage at 4°C. From day 0 to day 14 of storage at 4°C, no significant difference was observed in the amount of creaming index (p˃ 0.05) and all treatments were stable. From the 14th to the 21st day of storage, the value of this index increased. The treatment with the combination of wall materials; Whey protein - Gum Arabic - Zein showed the lowest amount of creaming index on the 14th day of storage (3.33%) and on the 21st day of storage (8.33%) and showed the highest stability over time. Examining the moisture content and solubility of the produced microcapsules powder showed a significant difference between the treatments (p˂ 0.05), the highest moisture content (2.5 g/100 g) and solubility (24.44 mg/100 g) related to the treatment. It was with the combination of Arabic gum + Zein. The highest level of oil encapsulation efficiency (75.55%) and the lowest level of surface oil (17.86%) were observed in the treatment of the combination of Whey protein - Gum Arabic – Zein. Gum Arabic - Zein treatment showed the highest amount of surface oil (35.2%), which released more oil from the produced microcapsule powder. The results indicated that the different composition of the wall materials had an effect on the investigated properties and the treatment with the combination of Whey protein - Arabic gum - Zein had a better effect on encapsulation.

کلیدواژه‌ها [English]

  • Fish protein hydrolysate (FPH)
  • Fish oil
  • Double emulsion
  • Encapsulation
 1.McClements, D. J., & Öztürk, B. (2021). Utilization of Nanotechnology to Improve the Handling, Storage and Biocompatibility of Bioactive Lipids in Food Applications. Foods, 10(2), 365. https://doi.org/10.3390/foods10020365.
2.Sarabandi, K., Gharehbeglou, P., & Jafari, S. M. (2020). Spray-drying encapsulation of protein hydrolysates and bioactive peptides: Opportunities and challenges. Drying Technology, 38(5-6), 577-595.
3.Ying, X., Gao, J., Lu, J., Ma, C., Lv, J., Adhikari, B., & Wang, B. (2021). Preparation and drying of water-in-oil-in-water (W/O/W) double emulsion to encapsulate soy peptides. Food Research International, 141, 110-148.
4.Pourashouri, P., Shabanpour, B., Razavi, S.H., Jafari, S. M., Shabani, A., & Aubourg, S. (2014). Impact of Wall Materials on Physicochemical Properties of Microencapsulated Fish Oil by Spray Drying. Journal of Food Bioprocess Technology, 51(8), 348-355.
5.Zhang, Y., Liu, G., Ren, F., Liu, N., Tong, Y., Li, Y., & Wang, P. (2022). Delivery of curcumin using Zein-Arabic gum-Tannic Acid composite particles: Fabrication, characterization, and in vitro release properties. Frontiers in Nutrition, 9, 842-850.
6.Lam, R. S., & Nickerson, M. T. (2015). The effect of pH and temperature pre-treatments on the physicochemical and emulsifying properties of Whey Protein Concentrateisolate. LWT-Food Science and Technology, 60, 427-434.
7.Jamshidi, A., Shabanpour, B., Pourashouri, P., & Raeisi, M. (2018). Using WPC-inulin-fucoidan complexes for encapsulation of fish protein hydrolysate and fish oil in W1/O/W2 emulsion: Characterization and nutritional quality. Journal of Food Research International, 114, 240-250.
8.Huang, X., Ge, X., & Wang Y. (2022). Single-layer and double-layer zein-Arabic gum nanoencapsulations: Preparation, structural characterization, thermal properties and controlled release in the gastrointestinal tract. Food Engineering, Materials Science, & Nanotechnology, 87(10), 4580-4595. https://doi.org/10. 1111/1750-3841.16316.
9.Huang, Y., & Zhou, W. (2018). Microencapsulation of anthocyanins through two-step emulsification and release characteristics during in vitro digestion, Food Chemistry, 278(4). doi: https://doi.org/10.1016/.11.073.
10.Thiansilakul, Y., Benjakul, S., & Shahidi, F. (2007). Compositions, functional properties and antioxidative activity of protein hydrolysates prepared from round scad (Decapterus maruadsi). Food Chemistry, 103(4), 1385-1394.
11.Ovissipour, M., Rasco, B., Shiroodi, S. G., Modanlow, M., Gholami, S., & Nemati, M. (2012). Antioxidant activity of protein hydrolysates from whole anchovy sprat (Clupeonella engrauliformis) prepared using endogenous enzymes and commercial proteases. Journal of the Science of Food and Agriculture, 93(7), 1718-1726.
12.Jayaprakash, R., & Perera, C. O. (2020). Partial Purification and Characterization of Bioactive Peptides from Cooked New Zealand Green-Lipped Mussel (Perna canaliculus) Protein Hydrolyzates. Foods, 9(7), 879. https://doi.org/10. 3390/foods9070879.
13.Benichou, A., Aserin, A., & Garti, N. (2007). W/O/W double emulsions stabilized with WPI-polysaccharide complexs. Journal of Colloids and Surfaces, 294, 20-32.
14.Poyato, C., Navarro-Blasco, I., Valvo, M. I., Cavero, R. Y., Astiasaran, I., & Ansorena, D. (2013). Oxidative stability of O/W and W/O/W emulsions: Effect of lipid composition and antioxidant polarity. Journal of Food Research International, 51, 132-140.
15.Anwar, S. H., & Kunz, B. (2011). The influence of drying methods on the stabilization of fish oil microcapsules: Comparison of spray granulation, spray drying, and freeze drying. Journal of Food Engineering, 105, 367-378.
16.Sapei, L., Naqavi, M. A., & Rousseau, D. (2012). Stability and release properties of double emulsions from food applications. Journal of Food Hydrocolloids, 27, 316-323.
17.Xu, Y., & Du, Y. (2003). Effect of molecular structure of chitosan on protein delivery properties of chitosan nanoparticles. International Journal of Pharmaceutics, 250, 215-226.
18.Klinkesorn, U., Sophanodora, P., Chinachoti, P., Decker, E. A., & McClements, D. J. (2006). Characterization of spray-dried tuna oil emulsified in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition. Food Research International, 39(4), 449-457.
19.AOAC. (2002). Official Methods of Analysis. Cunnif, (Ed.), Gaithersburg, MD, pp. 3.
20.Tan, C., Xue, J., Abbas, S., Feng, B., Zhang, X., & Xia, S. (2014). Liposome as a deliverysystem for carotenoids: comparative antioxidant activity of carotenoids as measured by ferric reducing antioxidant power, DPPH assay and lipid peroxidation. Journal of Agricultural and Food Chemistry, 62(28), 6726-6735.
21.Gan, C. Y., Cheng, L. H., & Easa, A. M. (2008). Evaluation of microbial transglutaminase and ribose cross-linked soy protein isolate-based microcapsules containing fish oil. Innovative Food Science & Emerging Technologies, 9(4), 563-569.
22.Šlizyte, R., Dauksas, E., Falch, E., Storrø, I. & Rustad, T. (2005). Yield and composition of different fractions obtained after enzymatic hydrolysis of cod (Gadus morhua) by-products. Process Biochemistry, 40, 1415-1424.
23.Dickinson, E., (2011). Double emulsions stabilized by food biopolymers. Journal of Food Biophysics, 6 (1), 1-11.
24.Barbosa, M. I. M. J., Borsarelli, C. D., & Mercadante, A. Z. (2005). Light stability of spray-dried bixin encapsulated with different edible polysaccharide preparations. Food Research International, 38, (8-9), 989-994.
25.Carneiro, H. C., Tonon, R. V., Grosso, C. R., & Hubinger, M. D. (2013). Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials. Journal of Food Engineering, 115(4), 443-451.
26.Klaypradit, W., & Huang, Y. W. (2008). Fish oil encapsulation with chitosan using ultrasonic atomizer. LWT-Food Science and Technology, 41, 1133-1139.
27.Buffo, R. A., Probst, K., Zehentbauer, G., Luo, Z., & Reineccius, G. A. (2002). Effectsof agglomeration on the properties of spray-dried encapsulated flavors. Flavourand Fragrance Journal, 17, 292-299.