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<p>This study aimed to develop a submicron fish oil emulsion powder utilizing a complex of zein, which incorporated the antioxidant α-tocopherol, combined with basil seed gum (BSG) enriched with barberry extract. Four types of fish oil Pickering emulsions with different stabilizer particles were prepared: zein-BSG (PE), zein-BSG containing α-tocopherol (PE-T), zein-BSG containing barberry extract (PE-B), and zein-BSG containing both α-tocopherol and barberry extract (PE-T-B). The hydrodynamic diameter of emulsion droplets was successfully reduced to the submicron range (424.3 to 597.7&#xa0;nm) after sonication, and all emulsions exhibited shear-thinning behavior. The emulsions were subsequently dried using an electrostatic collector-equipped spray dryer. SEM imaging revealed smooth and spherical powder particles, while XRD analysis indicated increased crystallinity in samples containing both antioxidants, suggesting enhanced molecular interactions. Crucially, the dried powders maintained their submicron character upon re-dispersion (736.7 to 1004.5&#xa0;nm), with formulations PE-B and PE-T-B exhibiting excellent re-dispersibility (RDI &lt; 1.5). Most importantly, Differential Scanning Calorimetry (DSC) analysis demonstrated that the powder containing both α-tocopherol and barberry extract (PE-T-B) exhibited a synergistic effect, significantly enhancing oxidative stability compared to individual antioxidants. Color evaluation indicated that either α-tocopherol addition or barberry extract incorporation had a pronounced effect on color. In conclusion, this study successfully engineered a physically stable and oxidatively robust submicron fish oil powder, demonstrating the potent synergy of natural antioxidants in a novel delivery system with significant potential for functional food applications.</p>

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Producing submicron fish oil emulsion powder: synergistic effects of α-tocopherol and barberry extract in stabilizer particles

  • 期刊论文

  • 发表日期：

    2025年12月12日

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  • Zahra Tahvilian Paein Darvazeh,
  • Ahmad Rajaei,
  • Mohamad Hadi Movahednejad

摘要

This study aimed to develop a submicron fish oil emulsion powder utilizing a complex of zein, which incorporated the antioxidant α-tocopherol, combined with basil seed gum (BSG) enriched with barberry extract. Four types of fish oil Pickering emulsions with different stabilizer particles were prepared: zein-BSG (PE), zein-BSG containing α-tocopherol (PE-T), zein-BSG containing barberry extract (PE-B), and zein-BSG containing both α-tocopherol and barberry extract (PE-T-B). The hydrodynamic diameter of emulsion droplets was successfully reduced to the submicron range (424.3 to 597.7 nm) after sonication, and all emulsions exhibited shear-thinning behavior. The emulsions were subsequently dried using an electrostatic collector-equipped spray dryer. SEM imaging revealed smooth and spherical powder particles, while XRD analysis indicated increased crystallinity in samples containing both antioxidants, suggesting enhanced molecular interactions. Crucially, the dried powders maintained their submicron character upon re-dispersion (736.7 to 1004.5 nm), with formulations PE-B and PE-T-B exhibiting excellent re-dispersibility (RDI < 1.5). Most importantly, Differential Scanning Calorimetry (DSC) analysis demonstrated that the powder containing both α-tocopherol and barberry extract (PE-T-B) exhibited a synergistic effect, significantly enhancing oxidative stability compared to individual antioxidants. Color evaluation indicated that either α-tocopherol addition or barberry extract incorporation had a pronounced effect on color. In conclusion, this study successfully engineered a physically stable and oxidatively robust submicron fish oil powder, demonstrating the potent synergy of natural antioxidants in a novel delivery system with significant potential for functional food applications.