Location: Grain Quality and Structure ResearchTitle: Development of kafirin-based nanocapsules by electrospraying for encapsulation of fish oil
|CETINKAYA, TURGAY - Technical University Of Denmark|
|MENDES, ANA - Technical University Of Denmark|
|JACOBSEN, CHARLOTTE - Technical University Of Denmark|
|CEYLAN, ZAFER - Yuzuncu Yil Centennial University|
|CHRONAKIS, IOANNIS - Technical University Of Denmark|
|GARCIA-MORENO, PEDRO - Universidad De Granada|
Submitted to: LWT - Food Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/23/2020
Publication Date: 9/29/2020
Citation: Cetinkaya, T., Mendes, A.C., Jacobsen, C., Ceylan, Z., Chronakis, I.S., Bean, S.R., Garcia-Moreno, P.J. 2020. Development of kafirin-based nanocapsules by electrospraying for encapsulation of fish oil. LWT - Food Science and Technology. https://doi.org/10.1016/j.lwt.2020.110297.
Interpretive Summary: Fish oil is known to have many potential human health benefits, but is consumed below recommended daily levels by many people. Therefore it would be beneficial to add fish oil to various food products to increase consumption. However, incorporation of fish oil into food products is difficult due to oxidation of the fish oil which causes degradation, loss of nutritional benefits, off-odors and undesirable taste. In this project, encapsulation of fish oil with isolated sorghum proteins via electrospraying was studied. Encapulation effeciency was found to be ~94%, demonstrating that sorghum proteins could successfully be used to encapsulate fish oil for inclusion in food products.
Technical Abstract: Kafirin-based fish oil nanocapsules were successfully obtained by using electrospraying technique. Electrospraying solutions with 10 wt.% kafirin and fish oil (20 wt.% with respect to kafirin) led to the production of nanocapsules (552 and 861 nm) when electrosprayed at 20-25 kV with flow rates ranging from 0.5 to 1 mL/h. Neither the flow rate nor the voltage had a significant effect (p>0.05) on the average diameter of the kafirin electrosprayed capsules loaded with fish oil. The encapsulation efficiency of the nanocapsules was up to 94.0±2.5 %, indicating that most of the fish oil was encapsulated within the kafirin shell. These results suggest the feasibility of obtaining kafirin-based capsules for the encapsulation of fish oil by electrospraying. This will open up new possibilities for kafirin as hydrophobic shell material for the production of fish oil encapsulates, which can be applied to the fortification with '-3 fatty acids of food matrices.