Journal
COLLOIDS AND SURFACES B-BIOINTERFACES
Volume 199, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.colsurfb.2020.111481
Keywords
Tuna fish oil; Modified starch; Curcumin; Resveratrol; Nanoemulsions; Oxidative stability; Antioxidant activity
Funding
- China Agriculture Research System [CARS-45-27]
- Jiangsu Agricultural Industry Technology System [JATS [2019] 467]
- National first-class discipline program of Food Science and Technology [JUFSTR20180201]
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The research aimed to develop TFO nanoemulsions encapsulating curcumin and resveratrol as co-antioxidants, stabilized with different concentrations of two modified starches. The results showed that PGU2.5 and PG9 emulsified by PGU and PG2000 had the premium stability during storage at all temperatures. This suggests that co-encapsulation of CUR and RES in TFO nanoemulsion-based delivery systems can be efficient for the production of functional foods.
Tuna fish oil (TFO), is a rich source of omega-3 fatty acids comprising particularly docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), which are essential for the human's health enhancement. However, their foremost problems are poor solubility, low bioavailability, and easy oxidization, which limit their wide range of applications in food and pharmaceutical products. The aim of this research is to develop TFO nanoemulsions encapsulating curcumin (CUR) and resveratrol (RES) as co-antioxidants, stabilized with different concentrations of two modified starches including Purity Gum 2000 (PG) and Purity Gum Ultra (PGU). The effect of diverse quantities of modified starches on droplet size, droplet charges, viscosity, and oxidative stability of produced nanoemulsions was assessed at different storage temperatures (4, 25, and 40 degrees C). Furthermore, to assess the antioxidant activity and capacity of loaded nanoemulsions, DPPH, and ABTS assays were used, respectively. Among various samples, PGU2.5 and PG9 emulsified by PGU and PG2000 had showed the premium results of stability during storage at all temperatures over other formulations. Even at 40 degrees C, 199.10 mu L/mL of PGU2.5 and 258.59 mu L/mL of PG9 were required to attain the level of DPPH IC50, which were the lowest concentration as compare to other nanoemulsions. Taken together, it was accredited that co-encapsulation of CUR and RES inside the TFO nanoemulsion-based delivery systems can be efficient for the production of functional foods.
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