Stabilization of the Antioxidant Properties in Spray-Dried Microcapsules of Fish and Chia Oil Blends

Muhammad Abdul Rahim; Muhammad Imran; Saadia Ambreen; Faima Atta Khan; Joe M Regenstein; Fahad Al-Asmari; Sadaf Oranab; Muhammad Nadeem; Imtiaz Hussain; Muhammad Zubair Khalid; Waseem Khalid; Moneera O Aljobair; Isam A Mohamed Ahmed

doi:10.1021/acsomega.3c04634

Stabilization of the Antioxidant Properties in Spray-Dried Microcapsules of Fish and Chia Oil Blends

ACS Omega. 2023 Sep 18;8(38):35183-35192. doi: 10.1021/acsomega.3c04634. eCollection 2023 Sep 26.

Affiliations

¹ Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan.
² University Institute of Food Science and Technology, The University of Lahore, Lahore 54000, Pakistan.
³ Department of Food Science, Cornell University, Ithaca, New York 14853, United States.
⁴ Department of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia.
⁵ Department of Biochemistry, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan.
⁶ Department of Dairy Technology, University of Veterinary and Animal Sciences Lahore 54000, Pakistan.
⁷ Department of Food Science and Technology, Faculty of Agriculture, University of Poonch Rawalakot, Rawalakot 10250, Azad Kashmir, Pakistan.
⁸ Department of Physical Sport Science, College of Education, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia.
⁹ Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia.

Abstract

Even with healthy foods, there is still a need to protect the functionality during processing. The stabilization and enrichment of fish oil (FO) extracted from fish fillets using solvent extraction might make this healthy oil more available. FO was stabilized by mixing it with chia seed oil (CSO) at 50:50 at room temperature. The antioxidant properties of the blends were evaluated using the total phenolic content (TPC), free radical scavenging activity (DPPH), ferric reducing antioxidant potential (FRAP), and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) activities with FO and CSO as controls. The blends of FO and CSO increased the oxidative stability, while FO was the most susceptible to degradation. The stability and bioactivity of antioxidants against environmental factors were improved by using encapsulation. Response surface methodology (RSM) was used to optimize spray-drying operating conditions for spray-dried microcapsules (SDMs). The independent variables were the inlet air temperature (IAT), which varied from 125 to 185 °C; wall material (WM) concentration, which varied from 5 to 25%; pump speed (PS), which varied from 3 to 7 mL/min; and needle speed (NS), which varied from 3 to 11 s. The results indicated that the maximum antioxidant activity of SDM was obtained at 140 °C IAT, 10% WM, 4 mL/min PS, and 5 s NS, while the minimum value was obtained at 170 °C IAT, 20% WM, 6 mL/min PS, and 9 s NS. The IAT had a significant effect on the antioxidant activities, and the stability of SDMs was increased. These SDMs can be used in the formulation of food matrices due to their therapeutic and nutritional properties.