Balık Yağında Emülsiyon ve Enkapsülasyon Uygulamaları

Year 2023, Volume: 28 Issue: 1, 334 - 344, 30.04.2023

Gülistan Okutan , Gökhan Boran

https://doi.org/10.53433/yyufbed.1128812

Abstract

Balık yağı, içerdiği uzun zincirli ve çoklu doymamış yağ asitleri nedeniyle oksidasyona karşı son derece hassastır. Söz konusu yağ asitleri içinde omega-3 (ω-3 veya n-3) yağ asitlerinin sağlık üzerine önemli etkileri olduğu görülmüştür. Bu nedenle, balık yağının yapısının korunması ve oksidasyona karşı dayanıklı hale getirilmesi önemlidir. Emülsiyon teknikleri ile yağların oksidasyona karşı dayanımı artırılmakta ve yağların çeşitli ürünlerin formülasyonunda kullanımı daha kolay hale gelebilmektedir. Enkapsülasyon tekniğinin ise yağlar, aroma bileşenleri, uçucu bileşenler ve vitaminler gibi biyoaktif bileşenleri koruduğu bilinmektedir. Balık yağının emülsiyon ve enkapsülasyon teknikleri ile işlenmesi ve gerek gıda ürünlerinde gerekse kozmetik ve ilaç ürünlerinde balık yağı emülsiyonları veya balık yağı kapsülleri olarak kullanımı giderek yaygınlaşmaktadır. Bu derlemede, emülsiyon ve enkapsülasyon teknikleri hakkında genel bilgi verilerek, balık yağının emülsiyon ve enkapsülasyon teknikleri ile işlendiği mevcut çalışmalar incelenmiştir.

Keywords

Balık yağı, Emülsiyon, Enkapsülasyon, Muhafaza, Omega yağ asitleri

Emulsion and Encapsulation Applications in Fish Oil

Abstract

Fish oil is quite susceptible to oxidation due to its high content of long-chain polyunsaturated fatty acids. It is seen that omega-3 (ω-3 or n-3) fatty acids, among the others, show significant effects on human health. Therefore, it is important to preserve quality of fish oil and to make it resistant to oxidation. Fish oil may become more resistant to oxidation by emulsion methods and emulsified fish oil may be more convenient for use in formulations of different products. It is also known that encapsulation methods are useful in preservation of lipids, aroma compounds, volatiles and vitamins. Therefore, processing of fish oil by emulsion and encapsulation methods is getting increasingly common as well as their use in both food products, cosmetics and pharmaceuticals. In this review, brief information is given about emulsion and encapsulation methods and recent literature about fish oil emulsions and encapsulation is reviewed.

Keywords

Emulsion, Encapsulation, Fish oil, Omega fatty acids, Storage

References

• Aghbashlo, M., Mobli, H., Madadlou, A., & Rafiee, S. (2012). The correlation of wall material composition with flow characteristics and encapsulation behaviour of fish oil emulsion. Food Research International, 49(1), 379-388. doi:10.1016/j.foodres.2012.07.031
• Augustin, M. A., & Sanguansri, L. (2012). Challenges in Developing Delivery Systems for Food Additives, Nutraceuticals and Dietary Supplements. In N. Garti, & D. J. McClements (Eds.), Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals (pp. 19-48). Victoria, AUSTRALIA: Woodhead Publishing Series. doi:10.1533/9780857095909.1.19
• Baek, N. (2012). Effects of natural antioxidants on lipid oxidation of menhaden oil. (MSc), Virginia Polytechnic Institute and State University, Food Science and Technology, Blacksburg-Virginia, USA.
• Bakry, A. M, Fang, Z., Khan, M. A, Chen, Y., Chen, Y. Q., & Liang, L. (2017). Tuna oil and mentha piperita oil emulsions and microcapsules stabilized by Whey Protein Isolate and Inulin: Characterization and stability. International Journal of Food Science and Technology, 52(2), 494-503. doi:10.1111/ijfs.13305
• Boran, G. 2004. Balık yağı kalitesinin depolama sıcaklığına ve süresine bağlı değişimi. (MSc), Karadeniz Teknik Üniversitesi, Fen Bilimleri Enstitüsü, Trabzon, Türkiye.
• Botrel, D. A., Barros Fernandes, R. V., Borges, S. V., & Yoshida, M. I. (2014). Influence of wall matrix systems on the properties of spray-dried microparticles containing fish oil. Food Research International, 62, 344-352. doi:10.1016/j.foodres.2014.02.003
• Chang, Y., & McClements, D. J. (2015). Interfacial deposition of an anionic polysaccharide (fucoidan) on protein-coated lipid droplets: Impact on the stability of fish oil-in-water emulsions. Food Hydrocolloids, 51, 252-260. doi:10.1016/j.foodhyd.2015.05.014
• Chang, C., & Nickerson, M. T. (2017). Stability and in vitro release behaviour of encapsulated omega fatty acid-rich oils in lentil protein isolate-based microcapsules. International Journal of Food Sciences and Nutrition, 69(1), 12-23. doi:10.1080/09637486.2017.1336513
• Chen, Q., Zhong, F., Wen, J., McGillivray, D., & Quek, S. Y. (2013). Properties and stability of spray-dried and freeze dried microcapsules co-encapsulated with fish oil, phytosterol esters, and limonene. Drying Technology, 31(6), 707-716. doi:10.1080/07373937.2012.755541
• Chung, C., & McClements, D. J. (2014). Structure–function relationships in food emulsions: Improving food quality and sensory perception. Food Structure, 1(2), 106-126. doi:10.1016/j.foostr.2013.11.002
• Comunian, T. A., Ravanfar, R., Selig, M. J., & Abbaspourrad, A. (2018). Influence of the protein type on the stability of fish oil in water emulsion obtained by glass microfluidic device. Food Hydrocolloids, 77, 96-106. doi:10.1016/j.foodhyd.2017.09.025
• Costa, M., Losada-Barreiro, S., Bravo-Díaz, C., Monteiro, L. S., Paiva-Martins, F. (2020). Interfacial concentrations of hydroxytyrosol derivatives in fish oil-in-water emulsions and nanoemulsions and its influence on their lipid oxidation: Droplet size effects. Foods, 9(12), 1897. doi:10.3390/foods9121897
• Dey, T. K., Ghosh, S., Ghosh, M., Koley, H., & Dhar, P. (2012). Comparative study of gastrointestinal absorption of EPA & DHA rich fish oil from nano and conventional emulsion formulation in rats. Food Research International, 49(1), 72-79. doi:10.1016/j.foodres.2012.07.056
• Diaz, M., Dunn, C. M., McClements, D. J., & Decker, E. A. (2003) Use of caseinophosphopeptides as natural antioxidants in oil-in-water emulsions. Journal of Agriculture and Food Chemistry, 51(8), 2365-2370. doi:10.1021/jf025984l
• Ding, M., Zhang, T., Zhang, H., Tao, N., Wang, X., & Zhong, J. (2019). Effect of preparation factors and storage temperature on fish oil-loaded crosslinked gelatin nanoparticle pickering emulsions in liquid forms. Food Hydrocolloids, 95, 326-335. doi:10.1016/j.foodhyd.2019.04.052
• Drusch, S., Serfert, Y., Den Heuvel, A.V., & Schwarz, K. (2006). Physicochemical characterization and oxidative stability of fish oil encapsulated in an amorphous matrix containing trehalose. Food Research International, 39(7), 807-815. doi:10.1016/j.foodres.2006.03.003
• Faraji, H., McClements, D. J., & Decker, E. A. (2004). Role of continuous phase protein on the oxidative stability of fish oil-in-water emulsions. Journal of Agriculture and Food Chemistry, 52(14), 4558-4564. doi:10.1021/jf035346i
• Gan, C. Y., Chen, L. H., & Easa, A. M. (2008). Evaluation of microbial transglutaminase and ribose cross-linked soy protein isolate-based microcapsules containing fish oil. Innovative Food Science and Emerging Technologies, 9(4), 563-569. doi:10.1016/j.ifset.2008.04.004
• Garcia-Moreno P. J., Horn, A. F., & Jacobsen, C. (2014). Influence of casein-phospholipid combinations as emulsifier on the physical and oxidative stability of fish oil-in-water emulsions. Journal of Agriculture and Food Chemistry, 62(5), 1142-1152. doi:10.1021/jf405073x
• Garcia-Moreno, P. J., Guadix, A., Guadix, E. M., & Jacobsen, C. (2016). Physical and oxidative stability of fish oil-in-water emulsions stabilized with fish protein hydrolysates. Food Chemistry, 203, 124-135. doi:10.1016/j.foodchem.2016.02.073
• Garcia-Moreno, P. J., Gregersen, S., Nedamani, E. R., Olsen, T. H., Marcatili, P., Overgaard, M. T., Andersen, M. L., Hansen, E. B., & Jacobsen, C. (2020). Identification of emulsifier potato peptides by bioinformatics: Application to omega-3 delivery emulsions and release from potato industry side streams. Scientific Reports, 10, 1-22. doi:10.1038/s41598-019-57229-6
• Gharsallaoui, A., Roudaut, G., Chambin, O., Voilley, A., & Saurel, R. (2007). Application of spray drying in microencapsulation of food ingredients: An overview. Food Research International, 40(9), 1107-1121. doi:10.1016/j.foodres.2007.07.004
• Ghorbanzade, T., Jafari, S. M., Akhavan, S., & Hadavi, R. (2017). Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yogurt. Food Chemistry, 216, 146-152. doi:10.1016/j.foodchem.2016.08.022
• Giorgio, L. D., Salgado, P. R., & Mauri, A. N. (2019). Encapsulation of fish oil in soybean protein particles by emulsification and spray drying. Food Hydrocolloids, 87, 891–901. doi:10.1016/j.foodhyd.2018.09.024
• Gouin, S. (2004). Microencapsulation: Industrial appraisal of existing technologies and trends. Trends in Food Science and Technology, 15(7-8), 330-347. doi:10.1016/j.tifs.2003.10.005
• Göksel Saraç, M. 2018. Rendering artık yağlarından emülgatör üretimi ve model gıdalarda arayüzey (interfacial) reolojik uygulamaları. (PhD), Erciyes Üniversitesi, Fen Bilimleri Enstitüsü, Kayseri, Türkiye.
• Güngör, Ö., Zungur, A., Koç, M., & Kaymak Ertekin, F. (2013). Emülsiyonların özellikleri ve emülsifikasyon koşullarının aroma ve yağların mikroenkapsülasyonu üzerine etkisi. Akademik Gıda, 11(2), 116-124.
• Hu, M., McClements, D. J., & Decker, E. A. (2003) Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate and soy protein isolate. Journal of Agriculture and Food Chemistry, 51(6), 1696-1700. doi:10.1021/jf020952j
• Jafari, S. M., Assadpoor, E., Bhandari, B., & He, Y. (2008). Nano-particle encapsulation of fish oil by spray drying. Food Research International, 41(2), 172-183. doi:10.1016/j.foodres.2007.11.002
• Jamshidi, A., Shabanpour, B., Pourashouri, P., & Raeisi, M. (2018). Using WPC-inulin-fucoidan complexes for encapsulation of fish protein hydrolysate and fish oil in W1/O/W2 emulsion: Characterization and nutritional quality. Food Research International, 114, 240-250. doi:10.1016/j.foodres.2018.07.066
• Jamshidi, A., Cao, H., Xiao, J., & Simal-Gandara, J. (2020). Advantages of techniques to fortify food products with the benefits of fish oil. Food Research International, 137, 109353. doi:10.1016/j.foodres.2020.109353
• Jiménez-Martín, E., Gharsallaoui, A., Pérez-Palacios, T., Carrascal, J. R., & Rojas, T. A. (2015). Suitability of using monolayered and multilayered emulsions for microencapsulation of ω-3 fatty acids by spray drying: Effect of storage at different temperatures. Food Bioprocess Technology, 8, 100-111. doi:10.1007/s11947-014-1382-y
• Kale, S. N., & Deore, S. L. (2017). Emulsion micro emulsion and nano emulsion: A review. Systematic Reviews in Pharmacy, 8(1), 39-47.
• Klinkesorn, U., & Geraldine, P. L. (2012). Effect of temperature on lipid oxidation kinetics of tuna oil two-layers emulsions during storage. Italian Journal of Food Science, 24(4), 22-25.
• Koç, M., Sakin, M., & Ertekin, F. K. (2010). Mikroenkapsülasyon ve gıda teknolojisinde kullanımı. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, 16(1), 77-86.
• Li, Q., He, Q., Xu, M., Li, J., Liu X., Wan, Z., & Yang, X. (2020). Food-grade emulsions and emulsion gels prepared by soy protein−pectin complex nanoparticles and glycyrrhizic acid nanofibrils. Journal of Agricultural and Food Chemistry, 68(4), 1051-106. doi:10.1021/acs.jafc.9b04957
• Liao, L., Luo, Y., Zhao, M., & Wang, Q. (2012). Preparation and characterization of succinic acid deamidated wheat gluten microspheres for encapsulation of fish oil. Colloids and Surfaces B: Biointerfaces, 92, 305-314. doi:10.1016/j.colsurfb.2011.12.003
• Madene, A., Jacquot, M., Scher, J., & Desobry, S. (2006). Flavour encapsulation and controlled release - A review. International Journal of Food Science and Technology, 41(1), 1-21. doi:10.1111/j.1365-2621.2005.00980.x
• McClements, D. J. (2015). Food Emulsions: Principles, Practices, and Techniques. Florida, USA: CRC.
• McClements, D. J., & Decker, E. A. (2000). Lipid oxidation in oil-in-water emulsions: Impact of molecular environment on chemical reactions in heterogeneous food systems. Journal of Food Science, 65(8), 1270-1282. doi:10.1111/j.1365-2621.2000.tb10596.x
• Moayedzadeh, S., Khosrowshahi, A., Gunasekaran, S., & Madadlou, A. (2018). Spontaneous emulsification of fish oil at a substantially low surfactant-to-oil ratio: Emulsion characterization and filled hydrogel formation. Food Hydrocolloids, 82, 11-18. doi:10.1016/j.foodhyd.2018.03.042
• Nazzaro, F., Orlando, P., Fratianni, F., & Coppola, R. (2012). Microencapsulation in food science and biotechnology. Current Opinion in Biotechnology, 23(2), 182-186. doi:10.1016/j.copbio.2011.10.001
• Nedovic, V., Kalusevic, A., Manojlovic, V., Levic, S., & Bugarski, B. (2011). An overview of encapsulation technologies for food applications. Procedia Food Science, 1, 1806 - 1815. doi:10.1016/j.profoo.2011.09.265
• Ozturk, B., & McClements, D. J. (2016). Progress in natural emulsifiers for utilization in food emulsions. Current Opinion in Food Science, 7, 1-6. doi:10.1016/j.cofs.2015.07.008
• Pourashouri, P., Shabanpour, B., Razavi, S. H., Jafari, S. M., Shabani., A., & Aubourg, S. P. (2014). Oxidative stability of spray-dried microencapsulated fish oils with different wall materials. Journal of Aquatic Food Product Technology, 23(6), 567-578. doi:10.1080/10498850.2012.738357
• Pourashouri, P., Shabanpour, B., Heydari, S., & Raeisi, S. (2021). Encapsulation of fish oil by carrageenan and gum tragacanth as wall materials and its application to the enrichment of chicken nuggets. LWT-Food Science and Technology, 137, 110-334. doi:10.1016/j.lwt.2020.110334
• Qiu, C., Zhao, M., Decker, E. A., & McClements, D. J. (2015). Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: Gliadin, caseinate, and whey protein. Food Chemistry, 175, 249-257. doi:10.1016/j.foodchem.2014.11.112
• Raeisi, S., Ojagh, S. M., Quek, S. Y., Pourashouri, P., & Salaün, F. (2019). Nano-encapsulation of fish oil and garlic essential oil by a novel composition of wall material: Persian gum-chitosan. LWT-Food Science and Technology, 116, 108494. doi:10.1016/j.lwt.2019.108494
• Serdaroğlu, M., Öztürk, B., & Kara, A. (2015). An overview of food emulsions: Description, classification and recent potential applications. Turkish Journal of Agriculture - Food Science and Technology, 3(6), 430-438. doi:10.24925/turjaf.v3i6.430-438.336
• Shahidi, F., & Han, X. Q. (1993). Encapsulation of food ingredients. Critical Reviews in Food Science and Nutrition, 33(6), 501-547. doi:10.1080/10408399309527645
• Silva, P. T. D., Fries, L. L. M., Menezes, C. R. D., Holkem, A. T., Schwan, C. L., Wigmann, É. F. Bastos, J. D. O., & Silva, C. D. B. D. (2014). Microencapsulation: Concepts, mechanisms, methods and some applications in food technology. Ciência Rural, 44(7), 1304-1311. doi:10.1590/0103-8478cr20130971
• Tadros, T. F. (2013). Emulsion Formation, Stability, and Rheology. In T. F. Tadros (Ed.), Emulsion Formation and Stability (pp. 1-75). Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. doi:10.1002/9783527647941.ch1
• Tamjidi, F., Nasirpour, A., & Shahedi, M. (2011). Physicochemical and sensory properties of yogurt enriched with microencapsulated fish oil. Food Science and Technology International, 18(4), 381-390. doi:10.1177/1082013211428212
• Tanskanen, A., Hibbeln, J. R., Tuomilehto, J., Uutela, A., Haukkala, A., Viinamäki, H., Lehtonen, J. & Vartiainen, E. (2001). Fish consumption and depressive symptoms in the general population in Finland. Psychiatric Services, 52(4), 529-531. doi:10.1176/appi.ps.52.4.529
• Tong, L. M., Sasaki, S., McClements, D. J., & Decker, E. A. (2000). Antioxidant activity of whey in a salmon oil emulsion. Journal of Food Science, 65(8), 1325-1329. doi:10.1111/j.1365-2621.2000.tb10606.x
• Uluata, S., McClements, D. J., & Decker, E. A. (2016). Riboflavin-induced oxidation in fish oil-in-water emulsions: Impact of particle size and optical transparency. Food Chemistry, 213, 457-461. doi:10.1016/j.foodchem.2016.06.103
• Urbina-Villalba, G. (2009). An algorithm for emulsion stability simulations: account of flocculation, coalescence, surfactant adsorption and the process of ostwald ripening. International Journal of Molecular Sciences, 10(3), 761-804. doi:10.3390/ijms10030761
• Uysal, K., Yöntem, M., & Dönmez, M. (2005). Balık yağının koronEr kalp hastalıkları üzerine etkisi. Dumlupınar Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 8, 179-198.
• Venugopalan, V. K., Gopakumar, L. R., Kumaran, A. K., Chatterjee, N. S., Soman, V., Peeralil, S., Mathew, S., McClements, D. J., & Nagarajarao, R. C. (2021). Encapsulation and protection of omega-3-rich fish oils using food grade delivery systems. Foods, 10(7), 1566. doi:10.3390/foods10071566
• Vos P., Faas, M. M., Spasojevic, M., & Sikkema, J. (2010). Review: Encapsulation for preservation of functionality and targeted delivery of bioactive food components. International Dairy Journal, 20(4), 292-302. doi:10.1016/j.idairyj.2009.11.008
• Walker, R. M., Gumuş, C. E., Decker, E. A., & McClements, D. J. (2017). Improvements in the formation and stability of fish oil-in-water nanoemulsions using carrier oils: MCT, thyme oil, & lemon oil. Journal of Food Engineering, 211, 60-68. doi:10.1016/j.jfoodeng.2017.05.004
• Wandrey, C., Bartkowiak, A., & Harding, S. E. (2010). Materials For Encapsulation. In N. J. Zuidam, & V. Nedović (Eds.), Encapsulation Technologies for Active Food Ingredients and Food Processing (pp. 31-100). New York, USA: Springer-Verlag Press.
• Zhang, J. (2011). Novel emulsion-based delivery systems. (PhD), Minnesota University, The Faculty of The Graduate School, Minnesota, USA.
• Zheng, M. Y., Liu, F., Wang, Z. W., & Baoyindugurong, J. H. (2011). Formation and characterization of self-assembling fish oil microemulsions. Colloid Journal, 73(3), 319-326. doi:10.1134/S1061933X11030197
• Zheng, L., Cao, C., Chen, Z., Cao, L., Huang, Q., & Song, B. (2020). Evaluation of emulsion stability by monitoring the interaction between droplets. LWT-Food Science and Technology, 132, 109804. doi:10.1016/j.lwt.2020.109804
• Zuidam, N. J. & Shimoni, E. (2010). Overview of Microencapsulates for Use in Food Products or Processes and Methods to Make Them. In N. J. Zuidam, & V. Nedovic (Eds), Encapsulation Technologies for Active Food Ingredients and Food Processing (pp. 3-29). New York, USA, Springer-Verlag Press.