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Mary Ann Augustin - One of the best experts on this subject based on the ideXlab platform.
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Broccoli byproducts for protection and co-delivery of EGCG and Tuna Oil
Food chemistry, 2020Co-Authors: Meng Shi, Luz Sanguansri, Danyang Ying, Mary Ann AugustinAbstract:Abstract Neat epigallocatechin gallate (EGCG) has low bioavailability and Tuna Oil (TO) is prone to oxidation. Broccoli byproducts (BBP) were used for preparing TO-BBP (25% Oil, dry basis) and TO-EGCG-BBP (20% Oil and 20% EGCG, dry basis) powders. The gross composition and surface fat of powders and morphology of reconstituted emulsions were characterized. Oxipres® data (80 °C, 5 bar oxygen pressure) showed that the TO-EGCG-BBP formulation was more oxidatively stable [Induction period (IP) > 100 h] than TO-BBP (IP ~ 20 h). During in vitro digestion, 90% of EGCG was recovered in the whole intestinal digesta of the TO-EGCG-BBP formulation compared to 76% for the EGCG-BBP formulation and 66% for the neat EGCG. The use of BBP for co-delivering EGCG and TO increases oxidative stability of TO and improves EGCG stability during in vitro digestion. This study highlights the potential for formulating functional ingredient with BBP and contribute to food waste reduction.
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Oxidative stability of spray dried matcha-Tuna Oil powders.
Food research international (Ottawa Ont.), 2020Co-Authors: Meng Shi, Luz Sanguansri, Danyang Ying, Mya Myintzu Hlaing, Mary Ann AugustinAbstract:Abstract Matcha-Tuna Oil and matcha-maltodextrin-Tuna Oil emulsions (25% Oil, dry basis), formulated to have protein: carbohydrate ratios of 1:1.1, 1:2, 1:3 and 1:4, were spray dried. Confocal laser scanning microscopy showed effective emulsification of Oil in all emulsions. All powders had low surface fat (2.9–4.2%). The addition of maltodextrin enhanced the bulk density and flowability of powders. Water sorption isotherms indicated that addition of maltodextrin increased water uptake of powders. The oxidative stability of the powders under accelerated conditions in an Oxipres® was highest for the matcha-Tuna Oil powder. Increasing amounts of added maltodextrin decreased oxidative stability. A comparison of levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in neat Oil and Tuna Oil powders over 12 weeks at 40 °C, demonstrated that % remaining EPA and DHA were higher for all spray dried powders compared to neat Oil. There was a significant correlation (p
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Microencapsulated krill and Tuna Oil blend raises plasma long-chain n-3 polyunsaturated fatty acid levels compared to Tuna Oil with similar increases in ileal contractility in rats
International journal of food sciences and nutrition, 2016Co-Authors: Glen S. Patten, Luz Sanguansri, Mary Ann Augustin, Mahinda Y. Abeywardena, Anthony R. Bird, Craig S Patch, Damien P. BelobrajdicAbstract:Long-chain n-3 polyunsaturated fatty acids (LC n-3 PUFA) may be more bioavailable from krill Oil compared to fish Oil due to their phospholipid structure. We tested whether a microencapsulated krill and Tuna Oil blend (ME-TOKO) provided greater LC n-3 PUFA bioavailability, improved blood lipid profiles and increased intestinal contractility compared to microencapsulated Tuna Oil (ME-TO). Rats were divided into three groups to receive isocaloric diets containing ME-TO, ME-TOKO and microencapsulated olive Oil (ME-OO) at 0.3 or 2 g/100 g for 4 weeks. Final body and organ weights, feed intake and waste output were similar. ME-TOKO rats had higher plasma total LC n-3 PUFA levels compared to ME-TO, but liver LC n-3 PUFA levels and plasma triglyceride and cholesterol levels were similar in non-fasted rats. Diets containing 2% ME-TO and ME-TOKO also showed similar increases in ileal contractility. In summary, ME-TO bioavailability of LC n-3 PUFA was similar to ME-TOKO.
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encapsulation of mixtures of Tuna Oil tributyrin and resveratrol in a spray dried powder formulation
Food & Function, 2013Co-Authors: Luz Sanguansri, Zhiping Shen, Jenny Kartika Rusli, Rangika Weerakkody, Li Day, Peter K Fagan, Li Jiang Cheng, Mary Ann AugustinAbstract:Spray dried emulsions are effective for carrying and stabilising combinations of fish Oil and tributyrin, fish Oil and resveratrol, or fish Oil, tributyrin and resveratrol in one formulation. The encapsulation efficiencies were >99% for all three bioactives when a heated mixture of sodium caseinate: glucose: dried glucose syrup matrix (Encapsulant matrix 1) was used. When a heated sodium caseinate: glucose: processed starch matrix (Encapsulant matrix 2) was used, the encapsulation efficiencies were 90–92% for tributyrin and ∼98% for resveratrol for all formulations but 79–91% for Tuna Oil where the efficiency was more formulation dependent. There was 84–86% remaining EPA, 85–87% remaining DHA, 85% remaining tributyrin and 94–96% remaining resveratrol after 18 months at 25 °C storage of the spray dried emulsions using Encapsulant matrix 1 across all formulations. In comparison, there was 83–87% remaining EPA and 84–89% remaining DHA, 80–82% remaining tributyrin, and 81–100% remaining resveratrol across all formulations with Encapsulant matrix 2. In vitro studies showed that on sequential exposure to simulated gastric and intestinal fluids, <5% Tuna Oil was found as triglycerides, but all the tributyrin had been lipolysed. The presence of diglycerides, monoglycerides and free fatty acids in the in vitro digests suggested that lipolysis of Tuna Oil had occurred. The type of matrix used for encapsulating the bioactives had little effect on the lipolysis of the Oils but affected the amount of solvent extractable resveratrol. The ability of delivering mixtures of bioactives within one formulation was demonstrated.
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Encapsulation of mixtures of Tuna Oil, tributyrin and resveratrol in a spray dried powder formulation.
Food & function, 2013Co-Authors: Luz Sanguansri, Zhiping Shen, Jenny Kartika Rusli, Rangika Weerakkody, Li Day, Peter K Fagan, Li Jiang Cheng, Mary Ann AugustinAbstract:Spray dried emulsions are effective for carrying and stabilising combinations of fish Oil and tributyrin, fish Oil and resveratrol, or fish Oil, tributyrin and resveratrol in one formulation. The encapsulation efficiencies were >99% for all three bioactives when a heated mixture of sodium caseinate: glucose: dried glucose syrup matrix (Encapsulant matrix 1) was used. When a heated sodium caseinate: glucose: processed starch matrix (Encapsulant matrix 2) was used, the encapsulation efficiencies were 90–92% for tributyrin and ∼98% for resveratrol for all formulations but 79–91% for Tuna Oil where the efficiency was more formulation dependent. There was 84–86% remaining EPA, 85–87% remaining DHA, 85% remaining tributyrin and 94–96% remaining resveratrol after 18 months at 25 °C storage of the spray dried emulsions using Encapsulant matrix 1 across all formulations. In comparison, there was 83–87% remaining EPA and 84–89% remaining DHA, 80–82% remaining tributyrin, and 81–100% remaining resveratrol across all formulations with Encapsulant matrix 2. In vitro studies showed that on sequential exposure to simulated gastric and intestinal fluids,
Luz Sanguansri - One of the best experts on this subject based on the ideXlab platform.
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Broccoli byproducts for protection and co-delivery of EGCG and Tuna Oil
Food chemistry, 2020Co-Authors: Meng Shi, Luz Sanguansri, Danyang Ying, Mary Ann AugustinAbstract:Abstract Neat epigallocatechin gallate (EGCG) has low bioavailability and Tuna Oil (TO) is prone to oxidation. Broccoli byproducts (BBP) were used for preparing TO-BBP (25% Oil, dry basis) and TO-EGCG-BBP (20% Oil and 20% EGCG, dry basis) powders. The gross composition and surface fat of powders and morphology of reconstituted emulsions were characterized. Oxipres® data (80 °C, 5 bar oxygen pressure) showed that the TO-EGCG-BBP formulation was more oxidatively stable [Induction period (IP) > 100 h] than TO-BBP (IP ~ 20 h). During in vitro digestion, 90% of EGCG was recovered in the whole intestinal digesta of the TO-EGCG-BBP formulation compared to 76% for the EGCG-BBP formulation and 66% for the neat EGCG. The use of BBP for co-delivering EGCG and TO increases oxidative stability of TO and improves EGCG stability during in vitro digestion. This study highlights the potential for formulating functional ingredient with BBP and contribute to food waste reduction.
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Oxidative stability of spray dried matcha-Tuna Oil powders.
Food research international (Ottawa Ont.), 2020Co-Authors: Meng Shi, Luz Sanguansri, Danyang Ying, Mya Myintzu Hlaing, Mary Ann AugustinAbstract:Abstract Matcha-Tuna Oil and matcha-maltodextrin-Tuna Oil emulsions (25% Oil, dry basis), formulated to have protein: carbohydrate ratios of 1:1.1, 1:2, 1:3 and 1:4, were spray dried. Confocal laser scanning microscopy showed effective emulsification of Oil in all emulsions. All powders had low surface fat (2.9–4.2%). The addition of maltodextrin enhanced the bulk density and flowability of powders. Water sorption isotherms indicated that addition of maltodextrin increased water uptake of powders. The oxidative stability of the powders under accelerated conditions in an Oxipres® was highest for the matcha-Tuna Oil powder. Increasing amounts of added maltodextrin decreased oxidative stability. A comparison of levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in neat Oil and Tuna Oil powders over 12 weeks at 40 °C, demonstrated that % remaining EPA and DHA were higher for all spray dried powders compared to neat Oil. There was a significant correlation (p
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Microencapsulated krill and Tuna Oil blend raises plasma long-chain n-3 polyunsaturated fatty acid levels compared to Tuna Oil with similar increases in ileal contractility in rats
International journal of food sciences and nutrition, 2016Co-Authors: Glen S. Patten, Luz Sanguansri, Mary Ann Augustin, Mahinda Y. Abeywardena, Anthony R. Bird, Craig S Patch, Damien P. BelobrajdicAbstract:Long-chain n-3 polyunsaturated fatty acids (LC n-3 PUFA) may be more bioavailable from krill Oil compared to fish Oil due to their phospholipid structure. We tested whether a microencapsulated krill and Tuna Oil blend (ME-TOKO) provided greater LC n-3 PUFA bioavailability, improved blood lipid profiles and increased intestinal contractility compared to microencapsulated Tuna Oil (ME-TO). Rats were divided into three groups to receive isocaloric diets containing ME-TO, ME-TOKO and microencapsulated olive Oil (ME-OO) at 0.3 or 2 g/100 g for 4 weeks. Final body and organ weights, feed intake and waste output were similar. ME-TOKO rats had higher plasma total LC n-3 PUFA levels compared to ME-TO, but liver LC n-3 PUFA levels and plasma triglyceride and cholesterol levels were similar in non-fasted rats. Diets containing 2% ME-TO and ME-TOKO also showed similar increases in ileal contractility. In summary, ME-TO bioavailability of LC n-3 PUFA was similar to ME-TOKO.
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encapsulation of mixtures of Tuna Oil tributyrin and resveratrol in a spray dried powder formulation
Food & Function, 2013Co-Authors: Luz Sanguansri, Zhiping Shen, Jenny Kartika Rusli, Rangika Weerakkody, Li Day, Peter K Fagan, Li Jiang Cheng, Mary Ann AugustinAbstract:Spray dried emulsions are effective for carrying and stabilising combinations of fish Oil and tributyrin, fish Oil and resveratrol, or fish Oil, tributyrin and resveratrol in one formulation. The encapsulation efficiencies were >99% for all three bioactives when a heated mixture of sodium caseinate: glucose: dried glucose syrup matrix (Encapsulant matrix 1) was used. When a heated sodium caseinate: glucose: processed starch matrix (Encapsulant matrix 2) was used, the encapsulation efficiencies were 90–92% for tributyrin and ∼98% for resveratrol for all formulations but 79–91% for Tuna Oil where the efficiency was more formulation dependent. There was 84–86% remaining EPA, 85–87% remaining DHA, 85% remaining tributyrin and 94–96% remaining resveratrol after 18 months at 25 °C storage of the spray dried emulsions using Encapsulant matrix 1 across all formulations. In comparison, there was 83–87% remaining EPA and 84–89% remaining DHA, 80–82% remaining tributyrin, and 81–100% remaining resveratrol across all formulations with Encapsulant matrix 2. In vitro studies showed that on sequential exposure to simulated gastric and intestinal fluids, <5% Tuna Oil was found as triglycerides, but all the tributyrin had been lipolysed. The presence of diglycerides, monoglycerides and free fatty acids in the in vitro digests suggested that lipolysis of Tuna Oil had occurred. The type of matrix used for encapsulating the bioactives had little effect on the lipolysis of the Oils but affected the amount of solvent extractable resveratrol. The ability of delivering mixtures of bioactives within one formulation was demonstrated.
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Encapsulation of mixtures of Tuna Oil, tributyrin and resveratrol in a spray dried powder formulation.
Food & function, 2013Co-Authors: Luz Sanguansri, Zhiping Shen, Jenny Kartika Rusli, Rangika Weerakkody, Li Day, Peter K Fagan, Li Jiang Cheng, Mary Ann AugustinAbstract:Spray dried emulsions are effective for carrying and stabilising combinations of fish Oil and tributyrin, fish Oil and resveratrol, or fish Oil, tributyrin and resveratrol in one formulation. The encapsulation efficiencies were >99% for all three bioactives when a heated mixture of sodium caseinate: glucose: dried glucose syrup matrix (Encapsulant matrix 1) was used. When a heated sodium caseinate: glucose: processed starch matrix (Encapsulant matrix 2) was used, the encapsulation efficiencies were 90–92% for tributyrin and ∼98% for resveratrol for all formulations but 79–91% for Tuna Oil where the efficiency was more formulation dependent. There was 84–86% remaining EPA, 85–87% remaining DHA, 85% remaining tributyrin and 94–96% remaining resveratrol after 18 months at 25 °C storage of the spray dried emulsions using Encapsulant matrix 1 across all formulations. In comparison, there was 83–87% remaining EPA and 84–89% remaining DHA, 80–82% remaining tributyrin, and 81–100% remaining resveratrol across all formulations with Encapsulant matrix 2. In vitro studies showed that on sequential exposure to simulated gastric and intestinal fluids,
Colin J Barrow - One of the best experts on this subject based on the ideXlab platform.
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Investigation of enhanced oxidation stability of microencapsulated enzymatically produced Tuna Oil concentrates using complex coacervation.
Food & function, 2020Co-Authors: Qiuyu Xia, Bo Wang, Taiwo O. Akanbi, Shucheng Liu, Colin J BarrowAbstract:Tuna Oil was selectively hydrolysed using Thermomyces lanuginosus lipase for 6 h to prepare omega-3 acylglycerol concentrate with the DHA content significantly increased from 24.9% in Tuna Oil to 36.3% in the acylglycerol concentrate. The acylglycerol concentrate was subsequently encapsulated into the "multi-core" microcapsules using gelatin-sodium hexametaphosphate complex coacervates as the shell material. Rancimat, Oxipres and thermogravimetric analyses all showed that the microencapsulated acylglycerol concentrate had unexpectedly improved oxidation stability, compared to those produced using Tuna Oil, even though the concentrated Oils themselves were significantly less stable than Tuna Oil. The incorporation of enzymatic Tuna Oil acylglycerol concentrate also significantly improved the oxidation stability of microencapsulated standard refined unconcentrated Tuna Oil. A wide range of characteristics including lipid and fatty acid composition, Oil-in-water (O/W) emulsion properties, morphology, nanomechanical strength and physicochemical stability of acylglycerol, acylglycerol Oil-in-water (O/W) emulsion and final microcapsules were investigated throughout the preparation. The result suggests that high levels of monoacylglycerol (about 35%) and diacylglycerol (about 8.5%) were produced in the acylglycerol. The acylglycerol O/W emulsion exhibited significantly smaller droplet size, lower zeta-potential and higher surface hydrophobicity, which contributed to the formation of the microcapsule with a significantly smoother surface and more compact structure, finally leading to improved oxidative stability compared to those prepared from native Tuna Oil.
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Microencapsulation of Tuna Oil fortified with the multiple lipophilic ingredients vitamins A, D3, E, K2, curcumin and coenzyme Q10
Journal of Functional Foods, 2015Co-Authors: Bo Wang, Jitraporn Vongsvivut, Benu Adhikari, Colin J BarrowAbstract:Complex coacervates of gelatin and sodium hexametaphosphate (SHMP) was used to microencapsulate Tuna Oil fortified with the multiple functional lipophilic ingredients, vitamin A, D3, E, K2, curcumin and coenzyme Q10. An emulsion homogenization speed of 15,000 rpm for 15 min resulted in low surface Oil content (0.08%), high encapsulation efficacy (99.84%) and encapsulation yield (96.59%), with a significantly enhanced oxidative stability index (6.23 h). The Fourier transform infrared spectra showed that there was no observable oxidation of the Oil during microencapsulation. This study shows that microencapsulation using complex coacervation is suitable for stabilizing multiple bioactive lipophilic ingredients.
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optimisation of the microencapsulation of Tuna Oil in gelatin sodium hexametaphosphate using complex coacervation
Food Chemistry, 2014Co-Authors: Bo Wang, Benu Adhikari, Colin J BarrowAbstract:Abstract The microencapsulation of Tuna Oil in gelatin–sodium hexametaphosphate (SHMP) using complex coacervation was optimised for the stabilisation of omega-3 Oils, for use as a functional food ingredient. Firstly, Oil stability was optimised by comparing the accelerated stability of Tuna Oil in the presence of various commercial antioxidants, using a Rancimat™. Then zeta-potential (mV), turbidity and coacervate yield (%) were measured and optimised for complex coacervation. The highest yield of complex coacervate was obtained at pH 4.7 and at a gelatin to SHMP ratio of 15:1. Multi-core microcapsules were formed when the mixed microencapsulation system was cooled to 5 °C at a rate of 12 °C/h. Crosslinking with transglutaminase followed by freeze drying resulted in a dried powder with an encapsulation efficiency of 99.82% and a payload of 52.56%. Some 98.56% of the Oil was successfully microencapsulated and accelerated stability using a Rancimat™ showed stability more than double that of non-encapsulated Oil.
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Complex coacervation with whey protein isolate and gum arabic for the microencapsulation of omega-3 rich Tuna Oil
Food & function, 2014Co-Authors: Divya Eratte, Colin J Barrow, Bo Wang, Kim Dowling, Benu AdhikariAbstract:Tuna Oil rich in omega-3 fatty acids was microencapsulated in whey protein isolate (WPI)-gum arabic (GA) complex coacervates, and subsequently dried using spray and freeze drying to produce solid microcapsules. The oxidative stability, Oil microencapsulation efficiency, surface Oil and morphology of these solid microcapsules were determined. The complex coacervation process between WPI and GA was optimised in terms of pH, and WPI-to-GA ratio, using zeta potential, turbidity, and morphology of the microcapsules. The optimum pH and WPI-to-GA ratio for complex coacervation was found to be 3.75 and 3 : 1, respectively. The spray dried solid microcapsules had better stability against oxidation, higher Oil microencapsulation efficiency and lower surface Oil content compared to the freeze dried microcapsules. The surface of the spray dried microcapsules did not show microscopic pores while the surface of the freeze dried microcapsules was more porous. This study suggests that solid microcapsules of omega-3 rich Oils can be produced using WPI-GA complex coacervates followed by spray drying and these microcapsules can be quite stable against oxidation. These microcapsules can have many potential applications in the functional food and nutraceuticals industry.
Li Liang - One of the best experts on this subject based on the ideXlab platform.
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Tuna Oil and Mentha piperita Oil emulsions and microcapsules stabilised by whey protein isolate and inulin: characterisation and stability
International Journal of Food Science & Technology, 2016Co-Authors: Amr M. Bakry, Zheng Fang, Yong Q. Chen, Muhammad Aslam Khan, Yantao Chen, Li LiangAbstract:Summary Whey protein isolate (WPI) and its polysaccharide complexes have been widely used to prepare Oil-in-water emulsions. The aim of this study was to evaluate the emulsions and spray-dried microcapsules containing Tuna Oil and/or mint Oil and stabilised by combination of WPI with inulin in terms of physicochemical characteristics and storage stability. Stable emulsions were formed before drying. Tuna Oil + Mentha piperita Oil emulsions had smaller viscosity, surface tension and size than did Tuna Oil emulsions. Surface morphology showed that spray-dried microcapsules were spheres but had many dents and apparent shrinkage. During storage, Tuna Oil and Tuna Oil + M. piperita Oil microcapsules became larger. In the blend Oil microcapsules, menthone was reduced to form menthol, loss of DHA and EPA was slightly less, the degree of oxidation characterised using peroxide value and headspace propanal was less but basically greater than half of that of WTI microcapsules.
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stability of Tuna Oil and Tuna Oil peppermint Oil blend microencapsulated using whey protein isolate in combination with carboxymethyl cellulose or pullulan
Food Hydrocolloids, 2016Co-Authors: Am M Akry, Zheng Fang, Hao Cheng, Yong Q Che, Li LiangAbstract:Abstract Tuna Oil is one of the richest sources of docosahexaenoic acid and is thus considered to offer beneficial health effects to humans. However, its susceptibility to oxidative degradation is an obstacle to its more widespread use in the food industry. The aim of this study was to evaluate the potential impact of peppermint ( Mentha piperita ) Oil on the physicochemical characteristics and oxidative stability of Tuna Oil inside microcapsules formed using whey protein isolate (WPI) as emulsifier and carboxymethyl cellulose (CMC) or pullulan as stabilizers. The emulsions were characterized in terms of size distribution, zeta-potential, viscosity, surface tension and confocal laser scanning microscopy. Microcapsules obtained by spray drying were analyzed to determine microencapsulation efficiency, powder water activity, color, bulk density, flowability (Carr's index and Hausner ratio) and oxidative stability (peroxide value and headspace propanal) and were examined by scanning electron microscopy. All formulations yielded spherical microcapsules with a smooth surface except that some agglomeration was observed for the CMC formulation. Microencapsulation efficiency was above 90% for all microcapsules. Size distributions of the microcapsules were bimodal and became greater after storage. All microcapsules, especially Tuna Oil microcapsules with CMC or pullulan, became more yellow after storage. Mentha piperita Oil was found to improve the oxidative stability of microencapsulated Tuna Oil, regardless of the presence of CMC or pullulan, thus suggesting its usefulness in functional food applications.
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Stability of Tuna Oil and Tuna Oil/peppermint Oil blend microencapsulated using whey protein isolate in combination with carboxymethyl cellulose or pullulan
Food Hydrocolloids, 2016Co-Authors: Amr M. Bakry, Zheng Fang, Hao Cheng, Yong Q. Chen, Li LiangAbstract:Abstract Tuna Oil is one of the richest sources of docosahexaenoic acid and is thus considered to offer beneficial health effects to humans. However, its susceptibility to oxidative degradation is an obstacle to its more widespread use in the food industry. The aim of this study was to evaluate the potential impact of peppermint ( Mentha piperita ) Oil on the physicochemical characteristics and oxidative stability of Tuna Oil inside microcapsules formed using whey protein isolate (WPI) as emulsifier and carboxymethyl cellulose (CMC) or pullulan as stabilizers. The emulsions were characterized in terms of size distribution, zeta-potential, viscosity, surface tension and confocal laser scanning microscopy. Microcapsules obtained by spray drying were analyzed to determine microencapsulation efficiency, powder water activity, color, bulk density, flowability (Carr's index and Hausner ratio) and oxidative stability (peroxide value and headspace propanal) and were examined by scanning electron microscopy. All formulations yielded spherical microcapsules with a smooth surface except that some agglomeration was observed for the CMC formulation. Microencapsulation efficiency was above 90% for all microcapsules. Size distributions of the microcapsules were bimodal and became greater after storage. All microcapsules, especially Tuna Oil microcapsules with CMC or pullulan, became more yellow after storage. Mentha piperita Oil was found to improve the oxidative stability of microencapsulated Tuna Oil, regardless of the presence of CMC or pullulan, thus suggesting its usefulness in functional food applications.
Utai Klinkesorn - One of the best experts on this subject based on the ideXlab platform.
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Evaluation of Electrostatic Interaction between Lysolecithin and Chitosan in Two-Layer Tuna Oil Emulsions by Nuclear Magnetic Resonance (NMR) Spectroscopy
Food Biophysics, 2016Co-Authors: Yaowapa Kwamman, Busakorn Mahisanunt, Shingo Matsukawa, Utai KlinkesornAbstract:The main objective of this work was to investigate the electrostatic interaction between lysolecithin and chitosan in two-layer Tuna Oil-in-water emulsions using nuclear magnetic resonance (NMR) spectroscopy. The influence of chitosan concentration on the stability and properties of these emulsions was also evaluated. The 5 wt% Tuna Oil one-layer emulsion (lysolecithin-stabilized Oil droplets without chitosan) and two-layer emulsions (lysolecithin-chitosan stabilized Oil droplets) containing 5 wt% Tuna Oil, 1 wt% lysolecithin and various chitosan concentrations (0.025–0.40 wt%) were prepared. The one-dimensional (1D) ^31P and ^1H NMR spectra of emulsions were then recorded at 25 °C. The results showed that addition of chitosan affected the stability and properties of lysolecithin-stabilized one-layer emulsions. The ^31P NMR peak of the choline head group on lysolecithin molecules disappeared when chitosan was added at concentrations above neutralization concentration (> 0.05 wt%). The ^1H NMR peak intensity monitoring free amino groups (−N H _3 ^+) of chitosan showed a strong positive linear relationship to the chitosan concentration with a high correlation coefficient (R^2 ≈ 0.99). This ^1H NMR peak in emulsions could not be detected for chitosan in emulsions lower than saturation concentration (< 0.15 wt%). These phenomena indicate an electrostatic interaction between lysolecithin and chitosan at droplet surface in emulsion and were consistent with the results from zeta-potential measurements. The T _2* relaxation time of the choline head group (N-(C H _3)_3) signal of lysolecithin also confirmed that lysolecithin-chitosan electrostatic interaction occurs at the surface of Oil droplets in two-layer emulsions. The results suggest that NMR spectroscopy can be used as an alternative method for monitoring the electrostatic interaction between surfactant and oppositely charged electrolytes or biopolymers in two-layer emulsions.
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Influence of Oil Load and Maltodextrin Concentration on Properties of Tuna Oil Microcapsules Encapsulated in Two-Layer Membrane
Drying Technology, 2014Co-Authors: Yaowapa Kwamman, Utai KlinkesornAbstract:The two layers of Tuna Oil-in-water emulsions containing different Oil loads (5–10 wt%) and maltodextrin concentrations (10–20 wt%) were stabilized by a lecithin–chitosan membrane. The liquid emulsions were then spray dried at an inlet air temperature of 180 ± 2°C and an outlet air temperature of 85 ± 5°C. The characteristics of liquid emulsion (creaming and mean droplet size) and spray-dried microcapsules (moisture content, water activity, color, morphology, glass transition temperature, and encapsulation efficiency) were measured. The results suggest that two-layer Oil-in-water emulsions are an effective system to produce high Oil-loaded microcapsules, which may lead to its wide application for use in food products.
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Rheology and Microstructure of Lecithin-Stabilized Tuna Oil Emulsions Containing Chitosan of Varying Concentration and Molecular Size
Food Biophysics, 2012Co-Authors: Supakchon Klongdee, Masubon Thongngam, Utai KlinkesornAbstract:The purpose of these experiments was to determine the influence of chitosan concentration (0–0.25 wt.%) and molecular weight (120, 250 and 342.5 kDa) on the rheological properties and microstructure of lecithin-stabilized Tuna Oil emulsions. The apparent viscosity of the emulsions significantly increased with increasing chitosan concentration and molecular weight ( P ≤ 0.05). However, the studied chitosan chain lengths did not play a major role in determining the flow characteristics of the emulsions. The emulsions containing 0.1–0.25 wt.% chitosan were stable to droplet aggregation. All of these emulsions showed Newtonian flow with a flow behavior index of approximately 1. In the contrary, the 0.05 wt.% chitosan emulsions showed highly unstable droplet aggregation and a shear thinning behavior. The emulsion microstructure visualized using a confocal laser scanning microscope was consistent with the rheological data. These results have important implications for the utilization of Tuna Oil emulsions stabilized by lecithin-chitosan membranes in emulsion based food products.
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Impact of Lipase, Bile Salts, and Polysaccharides on Properties and Digestibility of Tuna Oil Multilayer Emulsions Stabilized by Lecithin–Chitosan
Food Biophysics, 2010Co-Authors: Utai Klinkesorn, David Julian McclementsAbstract:The influence of lipase, bile salts, and polysaccharides (pectin and maltodextrin) on the properties and digestibility of lecithin/chitosan-stabilized Tuna Oil-in-water multilayer emulsions were studied when they were subjected to an in vitro digestion model. All emulsions became unstable to creaming after passing through the digestion model, as deduced from the formation of large visible brown clumps on the top of the emulsions. The release of free fatty acids and glucosamine from the emulsions suggested that lecithin/chitosan-coated droplets were degraded by lipase under simulated gastrointestinal conditions. The amount of free fatty acids released per unit amount of emulsion was higher when bile salt was included in the digestion model or anionic polysaccharide (pectin) was present in the emulsions. These results have important implications for the utilization of multilayered emulsions for the encapsulation, protection, and delivery of n -3 fatty acids and other bioactive lipids.
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influence of chitosan and nacl on physicochemical properties of low acid Tuna Oil in water emulsions stabilized by non ionic surfactant
Food Hydrocolloids, 2009Co-Authors: Utai Klinkesorn, Yaowapa NamatsilaAbstract:Abstract An influence of low molecular weight (LMW) chitosan on physicochemical properties and stability of low-acid (pH 6) Tuna Oil-in-water emulsion stabilized by non-ionic surfactant (Tween 80) was studied. The mean droplet diameter, droplet charge ( ζ -potential), creaming stability and microstructure of emulsions (5 wt% Oil) were evaluated. The added chitosan was adsorbed on the surface of Oil droplets stabilized by Tween 80 through electrostatic interactions. Such addition of chitosan at different concentrations (0–10 wt%) to emulsions showed slight effect on the mean droplet diameter. However, the degree of flocculation was a function of chitosan concentration assessed by emulsions' microstructure and creaming index. The impact of chitosan on the strength of the colloidal interaction between the emulsion droplets increased with increasing chitosan concentration. The mean diameter of droplet in emulsions increased with increasing NaCl because of the electrostatic screening effect. The addition of LMW chitosan could be performed to create Tuna Oil emulsions with low-acid to neutral character, as well as various physicochemical and stability properties suitable for health food products.
