Cod Liver Oil’s Encapsulation into Sodium Alginate/Lupin Protein Beads and Its Application in Functional Meatballs’ Preparation
Cod liver oil (CLO) is an essential source of healthy ω-3 fatty acids to be employed in functional meals. However, its autoxidation sensitivity, solubility, and odour present it as challenging to handle. Its encapsulation might mitigate these problems. This research studied using alginate/lupine pro...
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| Format: | Article |
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MDPI AG
2022-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/9/1328 |
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| author | Essam Mohamed Elsebaie Mona Morgan Kassem Mona Metwally Mousa Mahmoud Abdelhakiem Mansour Basuony Neveen M. Zeima Rowida Younis Essa |
| author_facet | Essam Mohamed Elsebaie Mona Morgan Kassem Mona Metwally Mousa Mahmoud Abdelhakiem Mansour Basuony Neveen M. Zeima Rowida Younis Essa |
| author_sort | Essam Mohamed Elsebaie |
| collection | DOAJ |
| description | Cod liver oil (CLO) is an essential source of healthy ω-3 fatty acids to be employed in functional meals. However, its autoxidation sensitivity, solubility, and odour present it as challenging to handle. Its encapsulation might mitigate these problems. This research studied using alginate/lupine protein as a wall material for CLO encapsulation as well as to characterise CLO microcapsules for their size, sphericity factor, encapsulation efficiency, morphology (scanning electron microscopy), in vitro release, and thermal stability. In this study, the oxidative stability, quality parameters, and sensory attributes of meatballs enriched with free CLOs and encapsulated CLOs throughout storage at 4 ± 1 °C for 16 days were assessed. The CLO microspheres had a homogeneous round shape, a diameter of 0.82 ± 0.06 mm, a sphericity factor of 0.092 ± 0.01, an encapsulation efficiency of 95.62% ± 1.13%, and an accumulative release rate of 87.10% after 270 min in the stimulated gastrointestinal conditions. Additionally, it was discovered that encapsulated oil was more stable than free CLOs to heat treatments (70–100 °C, 24 h). pH, thiobarbituric acid-reactive substances, peroxide value, conjugated dienes value, and carbonyl content of meatballs enriched with microencapsulated CLOs were significantly lower when compared to free CLOs and/or control samples. CLO microcapsules improved the sensory characteristics of meatballs throughout storage; however, meatballs directly containing CLOs were rejected. Thus, the viability of alginate/LPI complex microcapsules containing CLOs to enrich meat products subjected to storage with refrigeration could be indicated without any change in the characteristics. |
| first_indexed | 2024-03-10T04:10:17Z |
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| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T04:10:17Z |
| publishDate | 2022-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-82095130d89d486e8304b88d96a5f5222023-11-23T08:13:54ZengMDPI AGFoods2304-81582022-05-01119132810.3390/foods11091328Cod Liver Oil’s Encapsulation into Sodium Alginate/Lupin Protein Beads and Its Application in Functional Meatballs’ PreparationEssam Mohamed Elsebaie0Mona Morgan Kassem1Mona Metwally Mousa2Mahmoud Abdelhakiem Mansour Basuony3Neveen M. Zeima4Rowida Younis Essa5Food Technology Department, Faculty of Agricultural, Kafrelsheikh University, Kafr El-sheikh 33516, EgyptAgricultural Engineering Department, Faculty of Agricultural, Kafrelsheikh University, Kafr El-sheikh 33516, EgyptFood Science & Technology Department, Faculty of Home Economics, Al-Azhar University, Tanta 11651, EgyptAgricultural Engineering Department, Faculty of Agricultural, Kafrelsheikh University, Kafr El-sheikh 33516, EgyptNutrition & Food Science Department, Faculty of Home Economics, Al-Azhar University, Tanta 11651, EgyptFood Technology Department, Faculty of Agricultural, Kafrelsheikh University, Kafr El-sheikh 33516, EgyptCod liver oil (CLO) is an essential source of healthy ω-3 fatty acids to be employed in functional meals. However, its autoxidation sensitivity, solubility, and odour present it as challenging to handle. Its encapsulation might mitigate these problems. This research studied using alginate/lupine protein as a wall material for CLO encapsulation as well as to characterise CLO microcapsules for their size, sphericity factor, encapsulation efficiency, morphology (scanning electron microscopy), in vitro release, and thermal stability. In this study, the oxidative stability, quality parameters, and sensory attributes of meatballs enriched with free CLOs and encapsulated CLOs throughout storage at 4 ± 1 °C for 16 days were assessed. The CLO microspheres had a homogeneous round shape, a diameter of 0.82 ± 0.06 mm, a sphericity factor of 0.092 ± 0.01, an encapsulation efficiency of 95.62% ± 1.13%, and an accumulative release rate of 87.10% after 270 min in the stimulated gastrointestinal conditions. Additionally, it was discovered that encapsulated oil was more stable than free CLOs to heat treatments (70–100 °C, 24 h). pH, thiobarbituric acid-reactive substances, peroxide value, conjugated dienes value, and carbonyl content of meatballs enriched with microencapsulated CLOs were significantly lower when compared to free CLOs and/or control samples. CLO microcapsules improved the sensory characteristics of meatballs throughout storage; however, meatballs directly containing CLOs were rejected. Thus, the viability of alginate/LPI complex microcapsules containing CLOs to enrich meat products subjected to storage with refrigeration could be indicated without any change in the characteristics.https://www.mdpi.com/2304-8158/11/9/1328cod liver oilfortificationmeatballsalginate/lupine protein |
| spellingShingle | Essam Mohamed Elsebaie Mona Morgan Kassem Mona Metwally Mousa Mahmoud Abdelhakiem Mansour Basuony Neveen M. Zeima Rowida Younis Essa Cod Liver Oil’s Encapsulation into Sodium Alginate/Lupin Protein Beads and Its Application in Functional Meatballs’ Preparation Foods cod liver oil fortification meatballs alginate/lupine protein |
| title | Cod Liver Oil’s Encapsulation into Sodium Alginate/Lupin Protein Beads and Its Application in Functional Meatballs’ Preparation |
| title_full | Cod Liver Oil’s Encapsulation into Sodium Alginate/Lupin Protein Beads and Its Application in Functional Meatballs’ Preparation |
| title_fullStr | Cod Liver Oil’s Encapsulation into Sodium Alginate/Lupin Protein Beads and Its Application in Functional Meatballs’ Preparation |
| title_full_unstemmed | Cod Liver Oil’s Encapsulation into Sodium Alginate/Lupin Protein Beads and Its Application in Functional Meatballs’ Preparation |
| title_short | Cod Liver Oil’s Encapsulation into Sodium Alginate/Lupin Protein Beads and Its Application in Functional Meatballs’ Preparation |
| title_sort | cod liver oil s encapsulation into sodium alginate lupin protein beads and its application in functional meatballs preparation |
| topic | cod liver oil fortification meatballs alginate/lupine protein |
| url | https://www.mdpi.com/2304-8158/11/9/1328 |
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