A novel perspective with characterized nanoliposomes: Limitation of lipid oxidation in fish oil
Introduction
The quality of fish and fish products is important for the consumers. In this respect, different food preservation methods such as food irradiation (Arvanitoyannis et al., 2009), food additives (Ucar et al., 2020), and different packaging techniques (Masniyom, 2011) are widely used to limit rapid deterioration. Besides these mentioned conventional methods, some novel methods have been trying to limit the rapid quality changes (chemical, microbiological, physical, and sensory) in different fish products. For example, microencapsulation treatments have been recently used for fish oil stability (Kuley et al., 2021; Rahmani-Manglano et al., 2020; Özyurt et al., 2020; García-Moreno et al., 2018). Furthermore, food nanotechnology applications providing a larger contact area on the surface of the materials are gaining much more importance (Ceylan, Meral, et al., 2018). Particularly, there are different studies based on nanoemulsions, but some studies related to nanoapplications such as nanoparticles, nanofibers, and nanoencapsulation or nanoliposomes are being carried out. In this respect, nanoemulsions obtained from different commercial oils were used to improve the fatty acid stability of fish meat (Ozogul, Durmus, et al., 2017). Nanofibers as a coating material on fish products were developed to limit the rapid chemical deterioration (Ceylan, Unal Sengor, et al., 2017). In addition to nanoemulsions and nanofibers, nanoparticles were also treated with fish (ball) products for providing higher quality during the storage period (Ceylan, 2018). In terms of fish oil and nanotechnology application, as stated by (Cetinkaya et al., 2021), kafirin-based fish oil-loaded nanocapsules were able to be successfully obtained by using electrospraying techniques.
The mentioned novel and conventional methods are crucial for fish oil because of the fact that fish oil is so sensible against oxidation. Despite its highly rapidly oxidative properties, fish oil consists of very important components for humankind. For example, fish oil contains long-chain polyunsaturated fatty acids (PUFA: C20:5 ω−3, C22:5 ω−3, and C22:6 ω−3). EPA and DHA are PUFA, containing a high number of bis-allylic hydrogens, which considerably can increase their susceptibility to oxidation. Also, oxidation of PUFAs leads to the loss of their nutritional properties (Cetinkaya et al., 2021; Dyall, 2015; Jacobsen, 2015). So, potential/alternative novel methodologies are being tried to eliminate the rapid oxidation during the storage period. Besides its nutritional facts, in terms of nanotechnology applications, the use of proper material adapted with nanosystem is a critical issue to be able to fabricate nanomaterials having a less average diameter. Hadian (2016) reviewed the nanoliposomal delivery system for the stabilization of bioactive omega-3 fatty acids. Also, Ghorbanzade et al., (2017) revealed the potential effect of nano-encapsulation of fish oil in nano-liposome systems. The fish oil stability plays a key role to define the quality. In this respect, different analyses can be applied for fish oil. For example, free fatty acids (FFA), peroxide value (PV), anisindine, conjugated diene, and triene are the main and most significant analyses to reveal the oxidation parameters. Besides the analysis revealing the oxidation steps in fish oil, the properties of applied technology on food should be characterized. In this sense, for nanotechnology, some analysis like morphological characterization and release profile should be observed to comment about the integration between the nanomaterial and food materials (Ceylan, Meral, Kose, & Cavidoglu, 2020). There is also a growing trend using microalgae having antiviral, antioxidant, and antimicrobial activity as stated by (Ebrahimi et al., 2021; Šimat et al., 2020). Moreover, their interaction with nanotechnology applications should be taken a deal of attention in the food industry.
The objective of the present study was to effectively fabricate nanoliposomes consisting of Sargassum boveanum, Padina distromatica, and Caulerpa sertularioides macroalgae integrated with fish oil. Following the production and characterization of nanoliposomes, the main objective of the study was to reveal how effective the produced nanoliposomes against oxidation in fish oil during the storage period.
Section snippets
Materials
Butylated hydroxytoluene (BHT), lecithin soybean (Sigma Aldrich, 99%) cholesterol, phosphate buffer, chloroform, methanol, phosphate buffer, synthetic nitric cellulose membrane with cut-off 12 kDa, headgear filter (45 μm, pall, ghp acrodis), sodium carbonate, glacial acetic acid, dichloromethane, ethanol (96%), acetone, potassium ferricyanide, dichloroethane, phenolphthalein, isooctane, p-anisidine reagent, folin–ciocalteu, gallic acid, NaOH, BaCl2, FeCl3, CaCl2, HCl and et., all chemicals,
Particles size of nanoliposomes
Particle size values of nanoliposomes produced from algae extract (2.4 mg) soy lecithin (75.5 mg), cholesterol (45.2) are given in Table 2. Nanoliposome without extract (L) had 145.6 nm average size while the average particle sizes of NS (with Sargassum extract), NP (with Padina extract), and NC (with Caulerpa extract) were determined as 130.3, 164, 266.3 nm, respectively (p < 0.05). As can be seen from the results, the type of used materials in a nanosystem could play an important role while
Conclusions
With the present study, nanoliposomes with <266.3 nm diameters were successfully obtained. Nanoliposomes delayed the rapidly fish oil oxidation as compared to the control group samples (without nanoliposomes). Furthermore, being revealed by PV, anisidine (maximum 22.8 in C and 11 in nanosamples), Totox and FFA (change: 100% in C and 12.5% in nanosamples) analysis that the combination of different macroalgae with fish oil in the scope of nanoliposome application can be evaluated as a promising
CRediT authorship contribution statement
Nesa Mousavipour: Investigation, Formal analysis, Writing – original draft. Sedigheh Babaei: Conceptualization, Supervision, Experimental design, Assessment of results, Writing – review & editing. Eskandar Moghimipour: Data evaluation, Resources, Methodology. Marzieh Moosavi-Nasab: Data evaluation, Resources, Methodology. Zafer Ceylan: Assessment of results, Writing – review & editing.
Declaration of competing interest
The authors have declared that they have no conflict of interest for this publication.
Acknowledgment
This Project funded by Iran National Science Foundation (INSF) [grant number: 97024677]. Also, the authors thank the staff of the Fisheries Laboratory and the Food Science and Technology Laboratory of Shiraz University.
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