Preparation of functional supplement powder using nanoliposome-containing marine bioactive compounds.

The demand for marine bioactive compounds as therapeutic agents in supplements or functional foods has increased. However, their instability, bitter taste, and potential degradation during digestion have hindered their widespread use. To overcome these problems, a functional supplement powder was produced using the encapsulation technique of nanoliposomes containing shrimp lipid extract, fish oil (FO), and fish protein hydrolysate.

Evaluating shelf life and anti-browning of shrimp by chitosan-coated nanoliposome loaded with licorice root extract.

Chitosan coating containing nanoliposomes loaded with licorice root extract was prepared to investigate shrimp's shelf life and anti-browning function during 20 days of ice storage. 1% licorice root hydroethanolic extract (LHE) was encapsulated in nanoliposomes or coated with chitosan, and then the shrimp were immersed in coating solutions. LHE treatment had the lowest browning indices (5 and 1.

Effect of chitosan-coated Ulva intestinalis sulfated polysaccharide nanoliposome on melanosis and quality of Pacific white shrimp during ice storage.

This study investigates chitosan coating containing nanoliposome of Ulva intestinalis sulfated polysaccharide, its effect on melanosis, as well as the quality of Pacific white shrimp during 20 days of storage in ice. The sulfated polysaccharide was extracted from Ulva intestinalis (USP), and its impact on the shrimp's polyphenol oxidase (PPO) enzyme inhibition in different concentrations was measured. The optimum concentration of USP with the highest inhibition percentage was selected and used.

Shelf-life and quality of chicken nuggets fortified with encapsulated fish oil and garlic essential oil during refrigerated storage.

Fish oil (FO) is a rich source of long-chain omega-3 polyunsaturated fatty acids (ω-3 LCPUFA) which are important for human health. This research investigated the fortification of chicken nuggets with encapsulated FO-Garlic essential oil (GEO) as a possible way for delivery of ω-3 LCPUFA. Five different chicken nugget samples were prepared according to different treatments: Control sample (without fish oil and encapsulated FO-GEO), bulk fish oil samples (0.

Characteristic and shelf life of fish sausage: fortification with fish oil through emulsion and gelled emulsion incorporated with green tea extract.

Background: Silver carp (Hypophthalmichthys moltrix) fish sausages incorporated with three forms of refined cod liver oil (as a source of polyunsaturated fatty acids: fish oil, oil-in-water emulsion (E), gelled oil-in-water emulsion (G)) and lyophilized aqueous extract of green tea (Camellia sinensis; 700 and 900 mg kg ) were developed. The composition, technological properties (cooking loss, pH, texture, and color), sensory analysis, and microbial and oxidative stability of fish sausages during storage (4 °C) were evaluated.

Results: Lower value of cooking loss and thiobarbituric acid value were observed by addition of fish oil in emulsions forms.

Study of antioxidant and antibacterial activities of depolymerized fucoidans extracted from Sargassum tenerrimum.

This work was performed to compare the effect of two water-extraction methods of fucoidan from Sargassum tenerrimum on their chemical composition, antioxidant capacity and antimicrobial activity after hydrothermal depolymerization. The number of extraction steps and ethanol concentration used for extraction were different between the two methods. Extraction yield of fucoidan obtained from the first method (DFM1) and the second method (DFM2) were 3.

Using WPC-inulin-fucoidan complexes for encapsulation of fish protein hydrolysate and fish oil in W/O/W emulsion: Characterization and nutritional quality.

The double emulsions and freeze-dried microcapsules containing fish protein hydrolysate (FPH) and fish oil (FO) were stabilized by complexs of whey protein concentrate (WPC) with inulin (Inu) and fucoidan (Fuc) in terms of physical characteristics (particle size distribution, morphology, encapsulation efficiency, solubility, …), oxidative stability, nutritional quality and in vitro release. Higher encapsulation efficiency and solubility were observed in Fuc-WPC microcapsules (86.31% and 30.

Bacterial cellulose nanofibers as reinforce in edible fish myofibrillar protein nanocomposite films.

Bacterial cellulose nanofibers (BCNF) were employed in order to improve various properties of fish myofibrillar protein (FMP) films of Silver carp. Three different levels (2, 4 and 6%, w/w) of the nanoparticles were added to the protein polymer substrate. In this regard, it became clear that 6% BCNF-containing nanocomposites had the highest tensile strength, which was about 49% better than control samples.

Extraction of unsaturated fatty acid-rich oil from common carp (Cyprinus carpio) roe and production of defatted roe hydrolysates with functional, antioxidant, and antibacterial properties.

Background: Common carp roe is a rich protein and oil source, which is usually discarded with no specific use. The aims of this study were to extract oil from the discarded roe and examine functional, antioxidant, and antibacterial properties of defatted roe hydrolysates (CDRHs) at various degrees of hydrolysis (DH).

Results: Gas chromatography of fatty acid methyl esters revealed that common carp roe oil contained high levels of unsaturated fatty acids.