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Shehzad Q, Rehman A, Jafari SM, et al. Improving the oxidative stability of fish oil nanoemulsions by co-encapsulation with curcumin and resveratrol. Colloids Surf B Biointerfaces. 2020;199:111481doi: 10.1016/j.colsurfb.2020.111481.
Shehzad, Q., Rehman, A., Jafari, S. M., Zuo, M., Khan, M. A., Ali, A., Khan, S., Karim, A., Usman, M., Hussain, A., & Xia, W. (2021). Improving the oxidative stability of fish oil nanoemulsions by co-encapsulation with curcumin and resveratrol. Colloids and surfaces. B, Biointerfaces, 199111481. https://doi.org/10.1016/j.colsurfb.2020.111481
Shehzad, Qayyum, et al. "Improving the oxidative stability of fish oil nanoemulsions by co-encapsulation with curcumin and resveratrol." Colloids and surfaces. B, Biointerfaces vol. 199 (2021): 111481. doi: https://doi.org/10.1016/j.colsurfb.2020.111481
Shehzad Q, Rehman A, Jafari SM, Zuo M, Khan MA, Ali A, Khan S, Karim A, Usman M, Hussain A, Xia W. Improving the oxidative stability of fish oil nanoemulsions by co-encapsulation with curcumin and resveratrol. Colloids Surf B Biointerfaces. 2021 Mar;199:111481. doi: 10.1016/j.colsurfb.2020.111481. Epub 2020 Dec 10. PMID: 33360079.
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Colloids Surf B Biointerfaces. 2021 Mar;199:111481. doi: 10.1016/j.colsurfb.2020.111481. Epub 2020 Dec 10.

Improving the oxidative stability of fish oil nanoemulsions by co-encapsulation with curcumin and resveratrol.

Colloids and surfaces. B, Biointerfaces

Qayyum Shehzad, Abdur Rehman, Seid Mahdi Jafari, Min Zuo, Muhammad Aslam Khan, Ahmad Ali, Sohail Khan, Aiman Karim, Muhammad Usman, Arif Hussain, Wenshui Xia

Affiliations

  1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China; National Engineering Laboratory for Agri-Product Quality Traceability, Beijing Technology and Business University, Beijing, China.
  2. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, 214122, China.
  3. Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran.
  4. National Engineering Laboratory for Agri-Product Quality Traceability, Beijing Technology and Business University, Beijing, China.
  5. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China.
  6. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China; College of Biosystems Engineering and Food Science, Zhejiang University, Hanzhou, 310058, China.
  7. Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, 100048, China.
  8. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China. Electronic address: [email protected].

PMID: 33360079 DOI: 10.1016/j.colsurfb.2020.111481

Abstract

Tuna fish oil (TFO), is a rich source of omega-3 fatty acids comprising particularly docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), which are essential for the human's health enhancement. However, their foremost problems are poor solubility, low bioavailability, and easy oxidization, which limit their wide range of applications in food and pharmaceutical products. The aim of this research is to develop TFO nanoemulsions encapsulating curcumin (CUR) and resveratrol (RES) as co-antioxidants, stabilized with different concentrations of two modified starches including Purity Gum 2000 (PG) and Purity Gum Ultra (PGU). The effect of diverse quantities of modified starches on droplet size, droplet charges, viscosity, and oxidative stability of produced nanoemulsions was assessed at different storage temperatures (4, 25, and 40 °C). Furthermore, to assess the antioxidant activity and capacity of loaded nanoemulsions, DPPH, and ABTS assays were used, respectively. Among various samples, PGU2.5 and PG9 emulsified by PGU and PG2000 had showed the premium results of stability during storage at all temperatures over other formulations. Even at 40 °C, 199.10 μL/mL of PGU2.5 and 258.59 μL/mL of PG9 were required to attain the level of DPPH IC

Copyright © 2020. Published by Elsevier B.V.

Keywords: Antioxidant activity; Curcumin; Modified starch; Nanoemulsions; Oxidative stability; Resveratrol; Tuna fish oil

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