Effects microencapsulation on physical and chemical characteristics, fatty acid profile, and oxidative stability of fish and sunflower oil compared with Ca- salts

Authors

1 Associate Professor, Department of Animal Sciences, Urmia University, Urmia, Iran

2 Postdoctoral Researcher, Department of Animal Science, Urmia University, Urmia, Iran

3 استاد گروه علوم دامی دانشگاه ارومیه، ارومیه، ایران

Abstract

Background and Objectives: The extremely high sensitivity of unsaturated fatty acids to oxidation and the problems related to their storage and consumption in liquid form are among the most important obstacles to the use of these resources in feeding farm animals, along with problems such as extensive biohydrogenation and adverse effects on the normal functioning of the rumen ruminants.. So the aim of this study was to determination of spray dry microencapsulation effects on fatty acid profile and nutrient content, physical and chemical characteristics and oxidative stability of fish and sunflower oil, compared with ca-salts in vitro.
Materials and Methods: In this research, a completely randomized design was used in the statistical analysis of the data related to the chemical composition, physical properties, and oxidation parameters after the production of the fatty acid sample in order to statistically analyze the data related to the oxidation resistance of various types of encapsulated supplements. In time, temperature and different levels of minerals, a factorial design based on a completely random design was used. Microcapsules produced with different oil sources (free fatty acids vs. triacylglycerol of fish and sunflower oil), different wall material systems (Physical blend of carbohydrate and protein sources vs. Maillard reaction products of them) and different ratio of core oil to wall materials. Fish and sunflower oil were added to the initial mixture with ratios of 1:2, 1:1 and 2:1 (coating materials to oil). In addition to glycerol oils, oil-in-water emulsions were also prepared from fish and sunflower fatty acids. To dry the emulsions, a spray dryer was used with an inlet air temperature of 130°C and an outlet temperature of 60-70°C. Determining the amount of nutrients (fat, dry matter, organic matter, calcium, different parts of the cell wall, different carbohydrate and protein parts and fat extraction, making methyl ester and determining the pattern of fatty acids) in the composition of microcapsules produced using Standard procedures were performed. The particle size of the produced emulsions and powders was determined using the laser diffraction technique. Microcapsules and calcium salts of fish oil and sunflower were exposed to temperatures of 25 and 60 degrees for 15, 30 and 45 days, and every two weeks one sample of each supplement was analyzed in order to evaluate the amount of peroxide value. For each supplement, 3 replicates were evaluated at each time and temperature.
Results: Emulsions made from triacylglycerol's have higher stability over time compared with FFA sources and were used for spray drying and further analysis. Different oil sources (fish oil vs sunflower oil) have no effects on microencapsulation efficiency, microencapsulation yield. However, wall material system has its effects. Maillard reaction products had higher encapsulation efficiency than physical blends and resulting microcapsules had higher microencapsulation efficiency, lower oxidative state parameters and more preserved fatty acid profile. Encapsulation with Maillard reaction products resulted in more oxidative stability in different storage conditions (different time and temperatures, with or without mineral stimulated oxidation), but the core oil type and ratio to wall materials affect the results. Sunflower oil gives the more oxidative stability than the fish oil, but higher the oil content of microcapsules, higher the oxidation. Oil content also significantly affects fatty acid profile of microcapsules. Results showed that fatty acid Ca- salts had highest oxidative protection between protection strategies.
Conclusion: Although microencapsulation protected oils from oxidation, incomplete data about nutrient availability, nutritional value and gastrointestinal tract digestibility of microencapsulated oils compared with a large data set about Ca-salt, warrants further in vivo studies.

Keywords

Main Subjects

References

Aghbashlo, M., Mobli, H., Rafiee, S. & Madadlou, A. (2012). Energy and exergy analyses of the spray drying process of fish oil microencapsulation. Biosystems Engineering, 111: 229-241.
Al-Hakkak, J. & Al-Hakkak, F. (2010). Functional egg white–pectin conjugates prepared by controlled Maillard reaction. Journal of Food Engineering, 100: 152-159.
AOAC. 2000. Official Methods of Analysis. (17th ed.) Association of Official Analytical Chemists. Washington D.C.
AOCS. 2004. Official Methods and Recommended Practices of the American Oil Chemists' Society. Champaign: American Oil Chemists' Society, USA.
Augustin, M. A. & Sanguansri, P. (2009). Chapter 5 Nanostructured Materials in the Food Industry, in: Advances in Food and Nutrition Research Ed. L. T. Steve, Academic Press, 183-213.
Augustin, M.A., Sanguansri, L. & Bode, O. (2006). Maillard Reaction Products as Encapsulants for Fish Oil Powders. Journal of Food Science, 71: E25-E32.
Binsi, P. K., Nayak, N., Sarkar, P.C., Jeyakumari, A., Ashraf, P.M., Ninan, G. & Ravishankar, C. N. (2017). Structural and oxidative stabilization of spray dried fish oil microencapsulates with gum arabic and sage polyphenols: Characterization and release kinetics. Food Chemistry, 219: 158-168.
Bakry, A. M., Abbas, S., Ali, B., Majeed, H., Abouelwafa, M.Y., Mousa, A. & Liang, L. (2016). Microencapsulation of oils: a comprehensive review of benefits, techniques, and applications. Comprehensive Reviews in Food Science and Food Safety, 15: 143-182.
Barroso, A. K. M., Pierucci, A. P. T. R., Freitas, S. P., Torres, A. G. & Miguez da Rocha-Lea˜o, M. H. (2014). Oxidative stability and sensory evaluation of microencapsulated flaxseed oil. Journal of Microencapsulation, 31: 193–201.
Calvo, P., Hernandez, T., Lozano, M. & Gonzalez-Gomez, D. (2010). Microencapsulation of extra-virgin olive oil by spray-drying: Influence of wall material and olive quality. European Journal of Lipid Science and Technology, 112: 852-858.
Chen, X. M. & Kitts, D. D. ( 2008). Antioxidant activity and chemical properties of crude and fractionated maillard reaction products derived from four sugar–amino acid maillard reaction Model systems. Annals of the New York Academy of Sciences, 1126: 220-224.
Chilliard, Y., Glasser, F., Ferlay, A., Bernard, L., Rouel, J. & Doreau, M. (2007). Diet, rumen biohydrogenation and nutritional quality of cow and goat milk fat. European Journal of Lipid Science and Technology, 109: 828-855.
Dickinson, E. 2009. Hydrocolloids as emulsifiers and emulsion stabilizers. Food Hydrocolloids, 23: 1473-1482.
Ganga, A., Nieto, S., Sanhuez, J., Romo, C., Speisky, H. & Valenzuela, A. (1998). Concentration and stabilization of n-3 polyunsaturated fatty acids from sardine oil. Journal of American Oil Chemists Society, 75: 733-736
Fievez, V., Vlaeminck, B., Jenkins, T., Enjalbert, F. & Doreau, M. (2007). Assessing rumen biohydrogenation and its manipulation in vivo, in vitro and in situ. Europian Journal of Lipid Science and Technology, 109: 740-756.
 Hogan, S. A., McNamee, B. F., O'Riordan, E. D. & O'Sullivan, M. (2001). Microencapsulating Properties of Sodium Caseinate. Journal of Agricultural and Food Chemistry, 49: 1934-1938.
Jafari, S. M., Assadpoor, E., He, Y. & Bhandari, B. (2008). Encapsulation efficiency of food flavours and oils during spray drying. Drying Technology, 26:816–35.
Khalilvandi Behroozyar, H., Dehghan Banadaky, M., Ghaffarzadeh, M., Rezayazdi, K. & Ghaziani, F. ( 2013). Effects of fish oil protection on ruminal metabolism of fatty acids, in vitro digestibility and ruminal parameters. Iranian Animal Science Research Journal, 23: 123-142. (In Persian).
Khalilvandi Behroozyar H., Dehghan Banadaky, M. Ghaffarzadeh M., Rezayazdi K., Kohram H. &Asadnejad, B.( 2015). Production and in vitro evaluation of microencapsulated fish oil: Nutritive value and biohydrogenation resistance compared with fish oil ca-salts. Journal of Ruminant Research, 2: 81-108. (In Persian).
Kim, Y. D., Morr, C. V. & Schenz, T. (1996). Microencapsulation properties of gum Arabic and several food proteins: Spray-dried orange oil emulsion particles. Journal of Agricultural and Food Chemistry, 44: 1314–1320.
Kosaraju, S. L., Weerakkody, R. &Augustin, M. A. (2009). In-vitro evaluation of hydrocolloid-based encapsulated fish oil. Food Hydrocolloids, 23: 1413-1419.
Kowalski, R. 2007. GC analysis of changes in the fatty acid composition of sunflower and olive oils heated with quercetin, caffeic acid, protocatechuic acid, and butylated hydroxyanisole. Acta Chromatography, 18: 15-23.
Kris-Etherton, P. M., Etherton, T. D., Carlson, J. & Gardner, C. (2002). Recent discoveries in inclusive food-based approaches and dietary patterns for reduction in risk for cardiovascular disease. Current Opinion in Lipidology, 13: 397-407.
Licitra, G., Hernandez, T. M. & Van Soest, P. J. (1996). Standardization of procedures for nitrogen fractionation of ruminant feed. Animal Feed Science and Technology, 57: 347-358.
Lee, M.R.F., Tweed, J.K.S., Moloney, A.P. & Scollan, N.D. (2005). The effects of fish oil supplementation on rumen metabolism and the biohydrogenation of unsaturated fatty acids in beef steers given diets containing sunflower oil. Journal of Animal Science, 80: 361-367.
Mashek, D. G., Bertics, S. J. & Grummer, R. R. (2005). Effects of intravenous triacylglycerol emulsions on hepatic metabolism and blood metabolites in fasted dairy cows. Journal of Dairy Science, 88: 100-109.
McClements, D. J. (2005). Food Emulsions: Principles, practice, and techniques (2nd ed). Boca Raton: CRC Press.
Miyashita, K. & Takagi, T. (1986). Study on the oxidative rate and prooxidant activity of free fatty acids. Journal of American Oil Chemists Society, 63: 1380.
Miyashita, K., Frankel, E. N. & Neff, W. E. (1990). Autoxidation of polyunsaturated triacylglycerols. III. Synthetic triacylglycerols containing linoleate and linolenate. Lipids, 25: 48.
Oliver, C. M., Melton, L. D. & Stanley, R. A. ( 2006). Creating proteins with novel functionality via the Maillard reaction: A review. Critical Reviews in Food Science and Nutrition, 46: 337-350.
Pisecky, J. 1997. Handbook of Milk Powder Manufacture. Copenhagen / Sorborg, Denmark: A/S Niro Atomizer Ltd. p. 206.
Polavarapu, S., Oliver, C. M., Ajlouni, S. & Augustin, M.A. (2011). Physicochemical characterisation and oxidative stability of fish oil and fish oil–extra virgin olive oil microencapsulated by sugar beet pectin. Food Chemistry, 127:1694–705.
Reynolds, C. K., Aikman, P. C., Lupoli, B., Humphries, D.J. & Beever, D.E. (2003). Splanchnic metabolism of dairy cows during the transition from late gestation through early lactation. Journal of Dairy Science, 86: 1201-1217.
Safari, R., Valizadeh, R., KadKhodayi, R., Alamolhoda, B. N., Tahmasebi, A. M. &Naserian, A. A. (2012). Resistance of fish oil microcapsules in rumen condition and effects on in vitro gas production and digestibility. Iranian Journal of Animal Science Research, 4: 265-273. (In Persian).
Santos, J. E. P., Bilby, T. R., Thatcher, W. W., Staples, C. R. & Silvestre, F. T. (2008). Long chain fatty acids of diet as factors influencing reproduction in cattle. Reproduction in Domestic Animals, 43: 23-30.
SAS Institute Inc. (2002). Statistical Analysis System (SAS) User's Guide. SAS Institute. Cary. N.C. USA.
Tan, L. H., Chan, L.W. &Heng, P.W.S. ( 2005). Effect of oil loading on microspheres produced by spray drying. Journal of Microencapsulation, 22: 253-259.
Van Soest, P. J., Robertson, J. B. & Lewis, B. A. 1991. Methods of dietary fiber, neutral detergent fiber, and nonstarch polysaccharides in relation to animal nutrition. Journal of Dairy Science, 74: 3583-3597.
Velasco, J., Dobarganes, M. C. & Ma´rquez-Ruiz, G. (2010). Application of the accelerated test Rancimat to evaluate oxidative stability of dried microencapsulated oils. Grasas Aceites, 51:261–267.
Journal of Ruminant Research
Volume 12, Issue 2
September 2024
Pages 19-44

Files

Share

How to cite

Statistics