TitleChitosan-whey protein isolate composite films for encapsulation and stabilization of fish oil containing ultra pure omega-3 fatty acids.
Publication TypeJournal Article
Year of Publication2011
AuthorsDuan, J, Jiang, Y, Zhao, Y
JournalJ Food Sci
Date Published2011 Jan-Feb
KeywordsAlgorithms, Antioxidants, Chemical Phenomena, Chitosan, Color, Delayed-Action Preparations, Dietary Supplements, Fatty Acids, Omega-3, Fish Oils, Food Technology, Lipid Peroxides, Mechanical Phenomena, Microscopy, Electron, Scanning, Milk Proteins, Oils, Volatile, Oxidation-Reduction, Refrigeration, Tensile Strength, Thiobarbituric Acid Reactive Substances, Water, Whey Proteins

Chitosan (1.5%, w/v)-whey protein isolate (WPI, 5% w/v) composite films were developed for encapsulating and stabilizing fish oil (FO) containing 93.7% eicosapentaenoic acid (EPA). Chitosan-WPI film-forming solutions (FFS) were incorporated with 1.5% or 2% FO (w/v), 2% (w/v) glycerol, Tween 80 (3 times weight of FO), and 0.5% (w/v) oregano or rosemary essential oil (EO), and cast for films at room conditions. Dried films were stored at 2 °C for 30 d for evaluating encapsulation efficiency (EE), lipid stability, and film functionality. Total oil contents in films from FFS incorporating 1.5% or 2% FO were 28.1% to 32.5% and 33.4% to 37.3%, respectively, and free oil contents were 13.5% to 14.7% and 15.5% to 16.3%, respectively. EE, moisture content, and water activity of the films were 47.8% to 66%, 18.7% to 24.9%, and 0.42% to 0.50%, respectively, without significant difference among differently formulated films. Increasing FO concentration from 1.5% to 2% in FFS decreased tensile strength of the films from 0.57-0.73 to 0.34-0.44 MPa, but not the film elongation. Addition of oregano EO in FFS retarded lipid oxidation of the fish oil encapsulated in the films, in which a 43% to 53% reduction in thiobarbituric acid-reactive substances value and 39% to 51% reduction in peroxide value were achieved. Chitosan-WPI composite films with incorporation of oregano essential oil could be applied as a simple and economic means for encapsulating and stabilizing fish oil for fortifying omega-3 fatty acids in various applications.

Alternate JournalJ. Food Sci.
PubMed ID21535641