[Home ] [Archive]   [ فارسی ]  
:: Main :: About :: Current Issue :: Archive :: Search :: Submit :: Contact ::
:: Volume 26, Issue 6 (3-2018) ::
isfj 2018, 26(6): 57-68 Back to browse issues page
Evaluating the stability and controlling the oxidation rate of Rainbow trout fish oil (Oncorhynchus mykiss) in nanocapsules containing clove essential oil (Syzygium aromaticum)
A. Jafarpour , E. Sharifi , M.H. Hosseini
Department of Fisheries, Sari Agricultural Sciences and Natural Resources University, Sari-Iran
Abstract:   (580 Views)

The aims of this study were to evaluate the effects of three independent variables including the percentage of total biopolymer (6, 8 and 10%), fish oil content (2 and 3%) and concentration of clove oil (0, 2000 and 3000 ppm) on two dependent oxidative variables including the peroxide value (PV) and thiobarbituric acid (TBA) during 3 months of storage at 4 and 25°C. Evaluating the results after three months of storage indicated that the amounts of PV and TBA of the encapsulated fish oil were significantly lower than those of the control group (P<0.05). Furthermore, the amounts of PV and TBA of the encapsulated fish oil stored at 4°C were lower than the amounts of PV and TBA of the encapsulated fish oil stored at 25°C. The amounts of TBA of the encapsulated fish oil containing clove essential oil were decreased by increasing the amounts of clove essential oil (P<0.05) and the stability of oil was decreased by increasing the percentages of fish oil (P<0.05). Overall, it can be concluded that using 10% biopolymer, 2% fish oil and 2000 ppm clove essential oil were capable to preserve the fish oil stability during three months of storage at 4°C, whereas using 8% biopolymer, 3% fish oil and 3000 ppm clove essential oil were effective in preserving the fish oil stability during three months of storage at 25°C.
 

Keywords: Nanoencapsulation, Fish oil, Clove oil, Oxidation
Full-Text [PDF 1033 kb]   (173 Downloads)    
Type of Study: Research | Subject: بيوتكنولوژي و فرآوري هاي شيلاتي
Received: 2017/04/15 | Accepted: 2018/03/6 | Published: 2018/03/6
Send email to the article author

Add your comments about this article
Your username or Email:

Write the security code in the box >


XML   Persian Abstract   Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Jafarpour A, Sharifi E, Hosseini M. Evaluating the stability and controlling the oxidation rate of Rainbow trout fish oil (Oncorhynchus mykiss) in nanocapsules containing clove essential oil (Syzygium aromaticum). isfj. 2018; 26 (6) :57-68
URL: http://isfj.ir/article-1-1783-en.html


Volume 26, Issue 6 (3-2018) Back to browse issues page

با کسب مجوز از دفتر کمیسیون بررسی نشریات علمی وزارت علوم، تحقیات و فنآوری مجله علمی شیلات بصورت آنلاین می باشد و تعداد محدودی هم به چاپ می رساند. شماره شاپای جدید آن ISSN:2322-5998 است

Persian site map - English site map - Created in 0.05 seconds with 31 queries by YEKTAWEB 3709