Nutritional values and microencapsulation techniques of fish oil from different sources: A mini review

Fish oil is commonly consumed as dietary supplement due to its richness in long-chain polyunsaturated essential fatty acids, Omega-3. Omega-3 fatty acids are essential nutrients that are important in preventing heart disease and also vital in human early development stage. Fish oil-based supplements can easily be found in global market and may vary in concentrations, forms, and purity. The main concerns on those available fish oil-based products are on their freshness and stability, since Omega-3 fatty acids are prone to oxidation and release unpleasant smell. In recent years, microencapsulation technology received significant increment in demand as it was continuously applied in food and pharmaceutical industries. Mechanisms of these techniques involved the formation of emulsion containing the core (fish oil) and the coating materials. The present review aims to compile findings and scientific research of nutritional values and microencapsulation techniques of fish oil. The sources of fish oil, therapeutic benefits, and bioactive compound constituents, different microencapsulation techniques, coating materials formulations, advantages and challenges on the current available microencapsulation techniques are also discussed and reviewed

Nutritional values and microencapsulation techniques of fish oil from different sources: A mini review

ish oil is commonly consumed as dietary supplement due to its richness in long-chain polyunsaturated essential fatty acids, Omega-3. Omega-3 fatty acids are essential nutrients that are important in prevent- ing heart disease and also vital in human early development stage. Fish oil-based supplements can easily be found in global market and may vary in concentrations, forms, and purity. The main concerns on those available fish oil-based products are on their freshness and stability, since Omega-3 fatty acids are prone to oxidation and release unpleasant smell. In recent years, microencapsulation technology received sig- nificant increment in demand as it was continuously applied in food and pharmaceutical industries. Mechanisms of these techniques involved the formation of emulsion containing the core (fish oil) and the coating materials. The present review aims to compile findings and scientific research of nutritional values and microencapsulation techniques of fish oil. The sources of fish oil, therapeutic benefits, and bioactive compound constituents, different microencapsulation techniques, coating materials formula- tions, advantages and challenges on the current available microencapsulation techniques are also dis- cussed and reviewed

Evaluation of feed flow rate on the physicochemical properties of fish oil microcapsules

Fish oil is one of the sources of fatty acids and plays a significant role in maintaining a healthy lifestyle. Regular intake of fish oil can prevent cardiovascular-related disease and improve the development of infants' and young children's brain functions. However, fish oil is highly prone to oxidative deterioration, leading to higher shelf-stability reduction. Microencapsulation by spray drying technology offers a better solution by protecting the oil from further oxidation, enabling it to be delivered to food products without affecting its properties. The present study focuses on the physicochemical properties of fish oil microcapsules by spray drying techniques with different feed flow rates. The feed flow rate studied was 280 mL/h to 444 mL/h, combining maltodextrin and whey protein isolates as biopolymers. The physicochemical properties evaluated were moisture content, particle size distribution, free fatty acid, acid value and encapsulation efficiency. This work aimed to identify the most suitable feed flow rate based on the evaluated physicochemical properties. It was observed that the moisture content and particle size distribution were increased from 3.15 0.01 % to 3.54 0.06 % and 27.621 0.320 μm to 50.636 1.321 μm from the feed flow rate of 280 mL/h to 444 mL/h, respectively. The fish oil microcapsules produced using a feed flow rate of 280 mL/h recorded the highest free fatty acid, acid value and encapsulation efficiency of 5.11 0.101 %, 2.82 0.004 mg (KOH/g) and 80.89 0.231 %. Thus, it can be suggested that spray drying with a low feed flow rate of 280 mL/h can produce fish oil microcapsules with a lower moisture content, particle size distribution, free fatty acid, and acid value with higher encapsulation efficiency

Intensification of phenolic content and antioxidant activity of extract from red pitaya (hylocereus polyrhzius) peel

Red Pitaya (Hylocereus polyrhizus) is widely known for number of health benefits including cholesterol- lowering effects, protection against diabetes and cancer. This paper presents the study on extraction of phenolic compound and antioxidant activity from Red Pitaya peel using ultrasonic-assisted extraction (UAE) process with water as a solvent. The amount of phenolic compound and antioxidant activity in the extracts were studied at different sonication temperatures (25�80 °C) and ultrasonic powers (200�600 W) with constant frequency of 50 kHz. The extracts were analysed using High- Performance Liquid Chromatography (HPLC) and 1, 1- Diphenyl-2-picrylhydrazyl (DPPH) assay. The results showed that the extractions yield increases with the increases of extraction temperature and power. These changes are probably due to the cavitation activity that occurred during transmission of ultrasonic waves in the solvent. Temperature of 40 oC and ultrasonic power of 200 W recorded most suitable extraction conditions with total phenolic content (TPC) of 2.5084 mg/ml and high antioxidant activity of 4.5052%. The result from this study maybe useful to identify the suitable gradient condition of ultrasonic-assisted extraction and operating conditions to extract high phenolic compound and antioxidant activity from Red Pitaya’s peel

Modeling, drying kinetics, and antioxidant properties of Bentong ginger based on different drying techniques

This study presents the effect of different drying techniques (swirling fluidized bed drying [SFBD], oven drying [OD], and freeze drying [FD]) on the drying kinetics, antioxidant potential, and 6-gingerol concentration of Bentong ginger (BG). Seven mathematical models were applied to the experimental data to determine the best thin-layer drying models for drying applications Interaction between the drying methods and antioxidant properties has been evaluated using correlation coefficient (R). The Midilli–Kucuk model showed the best fit at explaining the thin layer drying behavior of the BG for OD and SFBD, whereas the Page model showed the best fit for FD. Correlation analysis revealed that the drying methods had a strong positive correlation with DPPH and a moderate negative correlation with 6-gingerol concentration and total phenolic content. The experimental results showed that SFBD reduces the total drying time compared to OD and FD, which translates to a low energy consumption, high drying rate, and moisture diffusivity. In addition, the dried BG sample from the SFBD exhibited a slightly higher DPPH inhibition and total phenolic yield as well as the best option to preserve the 6-gingerol compound in the Liquid Chromatography Quadrupole Time-of-Flight Mass Spectrometry (LC-QTOF/MS) analysis. Thus, the SFBD approach proved to be a feasible method for drying ginger. Practical applications: Ginger is considered to be highly perishable foods due to their high moisture content. The most common process for keeping shelf-stable ginger is dehydration. Drying preserves the quality of ginger by lowering the moisture level, which prevents microbial growth and chemical changes during dried storage. The use of fluidized bed (FBD) dryers for agricultural products processing has grown in popularity in recent years. The modified and hybrid FBD systems were observed to be efficient for drying food products in previous studies. The outcome of this research showed that SFBD techniques attain better nutritional quality of ginger through less energy consumption and processing time

Enhanced excretion of recombinant cyclodextrin glucanotransferase and cell stability of immobilized recombinant Escherichia coli by reducing tryptone concentration

BACKGROUND: Recombinant protein excretion has become a mainstream strategy in reducing downstream processing costs. However, recombinant protein excretion is often bottlenecked by cell lysis and plasmid stability. In the present study, recombinant Escherichia coli cell immobilization was performed on a hollow fiber membrane. Tryptone concentration in the expression medium (Super Optimal Broth), which was used as a nitrogen source, was varied between 5 and 20 g L−1 to enhance the excretion of recombinant cyclodextrin glucanotransferase (CGTase), plasmid stability, and resistance of cell lysis. RESULTS: The immobilized cells with 5 g L−1 concentration of tryptone improved the plasmid stability with 119% improvement and 69% reduction of cell lysis without remarkably altering the excretion of CGTase compared with the tryptone concentration of 20 g L−1. The immobilized cells showed a 2-fold increase in excretion of CGTase, a 45% reduction in cell lysis, and a 172% gain in plasmid stability in comparison with the free cells. Moreover, the doubling time increased to 58 and 5 h for the immobilized and free cells, respectively. The immobilized cells recorded 2301.62 U mL−1 of cumulative CGTase activity through seven fermentation cycles using the untreated membrane, marking their excellent reusability. CONCLUSION: This new technique of recombinant protein expression utilizing an immobilized cell system under low tryptone concentration is an outstanding approach to improve recombinant CGTase excretion and plasmid stability with low cell lysis

Recovery of omega-3 fish oil from Monopterus albus using microwave assisted extraction process

Fish oil are currently high in demand due to its wide range of therapeutic benefits. High content of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) derived from various sources of marine life in fish oil are essential in human mental developments and metabolism. Swamp Eel Fish, scientifically known as Monopterus Albus is a freshwater fish that highly in demands across South-East Asia and can easily be found in Malaysia. This paper presents the study on the extraction of fish oil from the Monopterus Albus eel fish using microwave assisted extraction (MAE) process with ethanol as a solvent. The yield, acid value and free fatty acid (FFA) content of the Monopterus Albus eel fish oil were studied at different solvent concentrations (0 % v/v-100 % v/v) and solid-to-solvent ratios (0.04 g/ml-0.13 g/ml) with constant time, temperature and power of 30 min, 60 °C and 800 W, respectively. Concentrated Monopterus Albus fish oil was analyzed using 785 DMP Titrino Metrom and scanning electron microscope (SEM). The results showed that the oil yield increases with the increases of solvent concentration and solid-to-solvent ratios with the highest yield of 14.60 % at 100 % v/v and 0.13 g/ml, respectively. Acid values and free fatty acid content recorded was 2.19 mg KOH/g and 1.14 %. Morphology of the before and after extraction process displayed significant structural changes on the surfaces of the sample indicated effectiveness of microwave-assisted extraction in extracting fish oil. The findings from this study suggested the best operating conditions to extracts fish oil from the Monopterus Albus eel fish

Effect of pipe size on acetylene flame propagation in a closed straight pipe

The understanding of flame propagation mechanism in a tube or pipe as a function of scale is needed to describe explosion severity. Acetylene is an explosively unstable gas and will lead to a violent explosion when ignited. To achieve the goal, an experimental study of premixed acetylene/air mixture at stoichiometry concentration was carried out in a closed straight pipe with different sizes of L/D (ratio of length to diameter) to examine the flame propagation mechanism. Pipes with L/D=40 and 51 were used. From the results, it was found that the smaller pipe with L/D=40 enhanced the explosion severity by a factor of 1.4 as compared to that of the bigger pipe with L/D=51. The compression effect at the end of the pipe plays an important role to attenuate the burning rate, leading to higher flame speeds and hence, increases the overpressure. In the case of L/D=40, the compression effect is more severe due to the larger expansion ratio, and this phenomenon would decrease the quenching effect and subsequently promote flame acceleration. Fast flame speeds of up to 600 m/s were measured in the smaller pipe during explosion development. From the results, it can be seen that the compression effect plays a major role in contributing to the higher burning rate and affects the overall explosion and flame speed development. Furthermore, the compression effect is more severe in the smaller pipe that leads to the detonation-like event. This mechanism and data are useful to design a safety device to minimise explosion severity

Production of bio-fuel : effect of the addition of co-solvent (co2) in the non-catalytic transesterification supercritical methanol towards operating coditions

This research focused on effect of co-solvent towards production of biodiesel via sub/supercritical methanol. The objective of this research is to study the effect of C02 as co-solvent in production of Jatropha Oil Methyl Ester at sub/Supercritical of methanol and to optimize operating parameters such as reaction temperature, C02 volume and the ratio of methanol/oil. The reaction has been canied out in the absence of catalyst due to the easier purification process. The raw materials used in this study are refined jatropha oil, high grade methanol (solvent) and C02 (co-solvent). It is believed that addition of co-solvent with lower critical point will reduce the severity of reaction temperature and pressure. Jatropha oil, methanol and C02 were charged into the supercritical reactor with appropriate mole ratio. The mixture is then heated up to desired reaction temperature. The reaction pressure was recorded and the reactor is cooling down until room temperature. The product is then removed and proceeds for purification. The product sample is analyzed to determine the yield percentage of methyl ester using gas chromatography. The duration for reaction was fixed at 5 minutes. The reaction temperature was varied at 160°C to 300°C. C02 is added into reaction system and act as co-solvent in order to decrease the pressure. The amount of C02 added is measured in terms of volumes, which are at 0.018 m3, 0.055 m3 and 0.092 m3, respectively. Result shows that, addition of C02 in the reaction system manage to decrease the reaction pressure. The best volume of C02 addition obtained from this study was 0.018 m3 with reaction pressure 15.1 MPa and yields 85.45 w/w% of jatropha oil methyl ester (JOME) at reaction temperature of 300°C. This study shows that, the addition of C02 as cosolvent is a promising method to reduce the reaction pressure and acceptable for future studies