Evaluating the stability and controlling the oxidation rate of Rainbow trout fish oil (Oncorhynchus mykiss) in nanocapsules containing clove essential oil (Syzygium aromaticum)

Document Type : Research Paper

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Abstract

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.

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Iranian Scientific Fisheries Journal
Volume 26, Issue 6 - Serial Number 104
January and February 2018
Pages 33-46

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