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| Preparation and storage stability of fish oil nano-emulsion |
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| KeyWord:fish oil nano-emulsion preparation stability |
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| Abstract: |
| Fish oil nano-emulsion was prepared from whey protein isolate (WPI) and fish oil by high pressure homogenization method. The effects of major factors on the encapsulation efficiency and absorption ratio (SRI) were studied by single factor experiment. The orthogonal experiment was applied to obtain the optimal conditions with encapsulation efficiency as index. At the same time, the storage stabilities of fish oil nano-emulsion at 4,25?℃ were investigated with fish oil nano-emulsions treated by different pressures as control. The results indicated that the optimal conditions were obtained as follows: WPI mass concentration 25 g/L, dosage of fish oil 100 g/L, homogenization pressure 80 MPa and homogenization times 4. Under the optimal conditions, the encapsulation efficiency and SRI of fish oil nano-emulsion were 96.4% and 0.113, respectively. The stability test results showed that the oxidation stability of fish oil was significantly improved after being encapsulated in nano-emulsion, and the stability of fish oil nano-emulsion could be enhanced by high pressure treatment. Also the storage stability of fish oil nano-emulsion at 4?℃ was better than that at 25?℃. The creaming indexes of fish oil nano-emulsion treated under pressure 80 MPa after 30 d storage at 4?℃ and 25?℃ were 0 and 1.4%, respectively, and the peroxide value and leakage rate of fish oil nano-emulsion stored at 25?℃ for 60 d were 4.25 meq/kg and 5.89%, respectively. |
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