Impact of chitosan and oregano extract on the physicochemical properties of microencapsulated fish oil stored at different temperature

Figures & data

Table 1. Physical properties of microencapsulated fish oil.

Parameters	MGO	CGM	CGME
Moisture (%)	3.2 ± 0.05^c	2.8 ± 0.02^a	2.98 ± 0.05^b
Total oil (%)	13.20 ± 0.25^b	12.45 ± 0.01^a	13.25 ± 0.40^b
Surface oil	4.1 ± 0.15^b	2.92 ± 0.05^a	2.4 ± 0.35^a
Encapsulation efficiency (%)	68.94 ± 0.42^a	76.55 ± 0.04^b	81.88 ± 0.65^c
Bulk density (g/mL)	0.34 ± 0.01^b	0.23 ± 0.01^a	0.25 ± 0.02^a
Tapped density (g/mL)	0.45 ± 0.01^b	0.28 ± 0.03^a	0.31 ± 0.01^a
Hausner ratio	1.32 ± 0.02^b	1.21 ± 0.01^a	1.24 ± 0.01^a
Hygroscopicity (%)	6.86 ± 0.03^c	3.45 ± 0.25^a	4.96 ± 0.05^b
Color
L*	94.07 ± 0.30^c	88.95 ± 0.80^b	76.65 ± 0.50^a
a*	0.70 ± 0.40^b	0.55 ± 0.01^a	0.96 ± 0.02^c
b*	11.25 ± 0.28^a	17.26 ± 0.04^b	26.69 ± 0.01^c

Notes: MGO = fish oil + maltodextrin+ bovine gelatin; CGM = fish oil + chitosan + bovine gelatin + maltodextrin; CGME = fish oil-oregano extract + chitosan+ bovine gelatin + maltodextrin. Results are mean ± SD (n = 3). Values within a row with different superscript letters are significantly (p < 0.05) different.

Figure 1. SEM image of microencapsulated fish oil (a) MGO, (b) CGM, and (c) CGME.

Figure 2. DSC thermograph of microencapsulated fish oil (a) MGO, (b) CGM, and (c) CGME.

Figure 3. FTIR pattern of microencapsulated fish oil (a) MGO, (b) CGM, and (c) CGME.

Figure 4. Changes in L* value of microencapsulates during (a) accelerated temperature, (b) room temperature, and (c) refrigerated temperature.

Figure 5. Changes in Peroxide value of microencapsulates during (a) accelerated temperature, (b) room temperature, and (c) refrigerated temperature.

Figure 6. Changes in TBARS value of microencapsulates during (a) accelerated temperature, (b) room temperature, and (c) refrigerated temperature.