:: Volume 18, Issue 1 (Spring 2023) ::
Iranian J Nutr Sci Food Technol 2023, 18(1): 65-79 Back to browse issues page
Production of Protein-Polysaccharide Fibers Containing Omega-3 Fatty Acids Using Electrospinning Method and Determination of Optimal Process Conditions with Response Surface Methodology
B Banaeifar , H Abbasi *
Department of Food Science and Technology, College of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran , h.abbasi@khuisf.ac.ir
Abstract:   (624 Views)
Background and Objectives: Omega-3 fatty acids are very important in the human diet for the prevention of diseases.
 Materials & Methods: In the present study, the effect of whey protein concentrate (5, 6.67, 10, 13.33, 15%) and guar gum (0.1, 0.25, 0.55, 0.85, 1%) were evaluated on the qualitative properties of fish oil emulsion and electrospun fibers.
Results: Increasing concentration of whey protein and guar up to the intermediate range of the studied concentrations increased the microencapsulation and loading efficiency of nanofibers. The concentration of whey protein and guar had a significant effect on the fatty acids profile of oil in fiber. A reduction in particle size of emulsions was observed with the slight increasing guar gum concentration. The concentration of whey protein and guar had a significant effect on emulsion viscosity changes. Evaluation of fatty acids in fibers and oil indicated the better preservation of unsaturated and polyunsaturated fatty acids, as well as the thermal stability of fibers compared to the control. According to the results of the FTIR, successive microencapsulation of omega-3 fatty acids without the interaction between protein-polysaccharide biopolymers and omega-3 fatty acids was observed. Morphological examination confirmed the formation of relatively uniform filamentary fibers.
Conclusion: The best condition for the preparation of electrospun fibers with the achievement of the maximum microencapsulation and loading efficiency, and also the highest total polyunsaturated fatty acids content was using 10.62% whey protein concentrate and 0.45% guar gum. Microencapsulation of omega-3 fatty acids in whey protein concentrate and guar gum fibers is able to enhancement he stability of fatty acids against heat. Therefore, protein-polysaccharide fibrils can be used as carriers of omega-3 fatty acids in the enrichment of food products.
 
Keywords: Electrospinning, Fibers, Omega-3 fatty acids, Whey protein concentrate, Guar gum
Full-Text [PDF 879 kb]   (190 Downloads)    
Article type: Research | Subject: Food Science
Received: 2022/08/28 | Accepted: 2022/10/29 | Published: 2023/04/15
References
1. Lopez-Huertas E. Health effects of oleic acid andlong chain omega-3 fatty acids (EPA and DHA)enriched milks, A review of intervention studies.Pharmacol Res2010; 61(3): 200-207. [DOI:10.1016/j.phrs.2009.10.007]
2. Innes JK, Calder PC. Marine Omega-3 (N-3) Fatty acids for cardiovascular health: An Update for 2020. Int. J. Mol. Sci 2020;21: 1-21. [DOI:10.3390/ijms21041362]
3. Molnar J, Pal M. The Effect of omega-3 fatty acids in health preservation. J.Food. Res. Technol 2020; 08(01): 05-07.
4. Eratte D, Wang B, Dowling K, Barrow CJ, Adhikari BP. Complex coacervation with wheyprotein isolate &gum arabic for the microencapsulation of omega-3 rich tuna oil. Food Funct 2014; 5(11): 2743- 2750. [DOI:10.1039/C4FO00296B]
5. CuiW, Zhou Y,Chang J. Electrospun nanofibrous materials for tissueengineering and drug delivery. SciTechnol Adv Mater 2010; 11(1): 1-12. [DOI:10.1088/1468-6996/11/1/014108]
6. Kayaci F, Uyar T. Solid inclusion complexes of vanillin withcyclodextrins: Formation, characterization and their high temperaturestability. J. Agric. Food. Chem 2011; 59(21): 11772-11778. [DOI:10.1021/jf202915c]
7. Neo YP, RayS, Jin J, Gizdavic-Nikolaidis M, Nieuwoudt MK,Liu D, et al. Encapsulation of food grade antioxidant in natural biopolymerby electrospinning technique: A physicochemical study basedon zein-gallic acid system. Food Chem 2013; 136: 1013-1021. [DOI:10.1016/j.foodchem.2012.09.010]
8. Garcia-Moreno PJ,Stephansen K, van der Kruijs J, Guadix A, Guadix EM, Chronakis IS, et al. Encapsulation of fish oil in nanofibers by emulsion electrospinning: Physical characterization and oxidative stability. J. Food Eng 2016; 183: 39-49. [DOI:10.1016/j.jfoodeng.2016.03.015]
9. Bedie GK, Turgeon SL,MakhloufK. Formation of native whey protein isolate-low methoxyl pectincomplexes as a matrix for hydro-soluble food ingredient entrapment in acidic foods. Food Hydrocoll 2008; 22: 836-44. [DOI:10.1016/j.foodhyd.2007.03.010]
10. Zimet P, Livney YD. Beta-lactoglobulin and its nanocomplexes with pectin as vehicles for omega 3polyunsaturated fatty acids. Food Hydrocoll 2009; 23: 1120-1126. [DOI:10.1016/j.foodhyd.2008.10.008]
11. Duan J, Jiang Y, Zhao Y. Chitosan-whey protein isolate composite films for encapsulation and stabilization of fish oil containing ultra pure omega‐3 fatty acids. J. food sci 2011; 76: 133-141. [DOI:10.1111/j.1750-3841.2010.01905.x]
12. Razavizadeh BBM, Khan MohammadiF,Azizi SN.Comparative study on properties of rice bran oil microcapsulesprepared by spray drying and freeze drying.Innovative Food Sci. Technol 2014; 3(2): 97-114.[in persian]
13. Theocharidou A, Mourtzinos I, Ritzoulis C. The role of guar gum on sensory perception, on food function, and on the development of dysphagia supplements - A review. Food Hydrocoll 2022; 2: 1-9. [DOI:10.1016/j.fhfh.2022.100053]
14. Kuck LS, Wesolowski JL, Noreña CPZ. Effect of temperature and relative humidity on stability following simulated gastro-intestinal digestion of microcapsules of Bordo grape skin phenolic extract produced with different carrier agents. Food Chem 2017; 230: 257-264. [DOI:10.1016/j.foodchem.2017.03.038]
15. Ghorani B, Russell SJ, Goswami P. Controlled morphology and mechanical characterisationof electrospun cellulose acetate fibre webs. Int. J. Polym. Sci 2013; 1: 1-12. [DOI:10.1155/2013/256161]
16. Zhang L, Yan J, Yin Z, Tang C, Guo Y, Li D, et al. Electrospun vancomycin-loadedcoating on titanium implants for the preventionof implant-associated infections. Int. J. Nanomedicine 2014; 9: 3027-3036. [DOI:10.2147/IJN.S63991]
17. Zhang HY, Arab Tehrany E, Kahn CJF, Ponçot M, Linder M, Cleymand F. Effects ofnanoliposomes based on soya, rapeseed and fish lecithins on chitosan thin films designed for tissueengineering. Carbohydr. Polym 2012; 88(2): 618-627. [DOI:10.1016/j.carbpol.2012.01.007]
18. Rather AH, Wani TU, Khan RS, Pant B, Park M, Sheikh FA. Prospects of polymeric nanofibers loaded with essential oils for biomedical and food- packaging applications. Int. J. Mol. Sci 2021; 22: 1-39. [DOI:10.3390/ijms22084017]
19. Haghju S, Beigzadeh S, Almasi H, Hamishehkar H. Chitosan films incorporated with nettle(Urtica dioica L.) extractloadednanoliposomes: I. Physicochemical characterization and antimicrobial properties. J Microencapsul 2016;33(5): 438-448. [DOI:10.1080/02652048.2016.1208294]
20. Farhoosh R, Hoseini-Yazdi SZ. Evolution ofoxidative values during kinetic studies on olive oiloxidation in the Rancimat test. J Am Oil Chem Soc 2014;91(2): 281-293. [DOI:10.1007/s11746-013-2368-z]
21. Berechet MD, Gaidau C,Miletic A, Pilic B, Râpa M, Stanca M, et al. Bioactive properties of nanofibres based on concentrated collagen hydrolysate loaded with thyme and oregano essential oils. Materials 2020:13(7): 1-25. [DOI:10.3390/ma13071618]
22. Aman mohammadi M, Ramazani S, Rostami M, Raeisi M, Tabibiazar M, Ghorbani m. Fabrication of food-grade nanofibers of whey protein Isolate-Guar gum using the electrospinning method. Food Hydrocoll 2019;90: 99-104. [DOI:10.1016/j.foodhyd.2018.12.010]
23. AmjadiS,Almasi H, Ghadertaj A, Mehryar, L. Whey protein isolate-based films incorporated with nanoemulsions of orange peel (Citrus sinensis) essential oil: Preparation and characterization. J food Process Preserv 2021; 45(2): 1-12. [DOI:10.1111/jfpp.15196]
24. Zeren S, Sahin S, Sumnu G. Encapsulation of caffeic acid in carob bean flour and whey protein-based nanofibers via electrospinning.Foods 2022; 11: 1-18. [DOI:10.3390/foods11131860]
25. Espinosa-Sandoval L, Ochoa-Martínez C, Ayala-Aponte A, Pastrana L, Gonçalves C, Cerqueira MA. Polysaccharide-based multilayer nano-emulsions loaded with oregano oil: production, characterization, and in vitro digestion assessment. Nanomater 2021; 11(4): 1-16. [DOI:10.3390/nano11040878]
26. Farshi P, Tabibiazar M, Ghorbani M, Mohammadifar M, Bannazadeh Amirkhiz M, Hamishehkar H. Whey protein isolate-guar gum stabilized cumin seed oil nanoemulsion. Food Bioscience 2019; 28: 49-56. [DOI:10.1016/j.fbio.2019.01.011]
27. Velez-Erazo EM, Bosqui K, Rabelo RS, Hubinger MD. Effect of pH and Pea Protein: Xanthan Gum Ratio on Emulsions with High Oil Content and High Internal Phase Emulsion Formation. Molecules 2021; 26: 1-16. [DOI:10.3390/molecules26185646]
28. Habib SM, Amr AS, Hamadneh IM. Nanoencapsulation of alpha-linolenic acid with modified emulsion diffusion method. J Am Oil Chem Soc 2012; 89: 695-703. [DOI:10.1007/s11746-011-1960-3]
29. Moomand K, Lim LT. Oxidative stability of encapsulated fish oil in electrospun zein fibres. Food Res Int 2014; 62: 523-532. [DOI:10.1016/j.foodres.2014.03.054]
30. Garcia-Moreno PJ, Damberg C, Chronakis LS, Jacobsen C. Oxidative stability of pullulan electrospun fibers containing fish oil: Effect of oil content and natural antioxidants addition. Eur J Lipid Scie Technol 2017; 119(12): 1-29. [DOI:10.1002/ejlt.201600305]
31. Movaffagh J, Amiri N, Ebrahimi S, Kalalinia BF, Fazli Bazaz BS, Azizzadeh M, et al. Electrospun zein nanofibers as nanocarrier of vancomycin:Characterization, release and antibacterial properties.J Food Scie Technol2018; 15(80): 199-212. [in persian]
32. Chen ZG, Wang PW, Wei B, Mo XM, Cui FZ. Electrospun collagen-chitosan nanofibr Abiomimetic extracellular matrix for endothelial cell and smooth muscell cell. Acta Biomater 2010; 6: 372-382. [DOI:10.1016/j.actbio.2009.07.024]
33. Haider A, Haider S, Kang IK. A comprehensive review summarizing the effect of electrospinning parameters and potential applications of nanofibers in biomedical and biotechnology.Arab J Chem 2018;11(8): 1165-1188. [DOI:10.1016/j.arabjc.2015.11.015]
34. Li Y, Lim LT, Kakuda Y. Electrospun zein fibers as carriers to stabilize epigallocatechin gallate. Jfoodsci 2009; 74(3): 233-240. [DOI:10.1111/j.1750-3841.2009.01093.x]
35. Aceituno-Medina M, Mendoza S, Lagaron JM, López-Rubio A. Development and characterization of food-grade electrospun fibers from amaranth protein and pullulan blends. Food res int 2013; 54(1): 667-674. [DOI:10.1016/j.foodres.2013.07.055]

XML   Persian Abstract   Print

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Volume 18, Issue 1 (Spring 2023) Back to browse issues page