SciELO - Scientific Electronic Library Online

vol.29 issue4Soy - based low fat emulsion: stability, rheology, nutritional value and consumer acceptanceObtainment of equilibrium times and diffusion coefficients of acid and salt to design the marinating process of Engraulis anchoita fillets author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand




Related links


Food Science and Technology

Print version ISSN 0101-2061


PACHECO, Selma Guidorizzi Antonio  and  REGITANO-D'ARCE, Marisa Aparecida Bismara. Encapsulated fish oil oxidative stability stored in different types of packing under ambient conditions. Ciênc. Tecnol. Aliment. [online]. 2009, vol.29, n.4, pp.927-932. ISSN 0101-2061.

Due to the presence of long chained omega three fatty acids, fish oils have gathered much interest recently. Fish oils such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are a rich source of polyunsaturated fatty acids (PUFA) like eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which reduce blood triacylglycerol and cholesterol levels. However, the higher the unsaturation level, the less stable is the oil which may haveits functionality reduced due to oxidation. This research main interest was the stability of encapsulated fish oil stored in different types of packagings. The fish oil used in this experiment was supplied by Cardinal Pharmaceutical Industry in soft gel capsules. After encapsulation, half of the samples were sent to SERPAC Industry LTDA for blistering, where polychlortrifluoroethylene (PCTFE), commercially known as Aclar Rx 160 (15 μ), polyvinyldichloride (PVDC-60 gsm2), and polyvinylchoride (PVC-250 μ) films were used as treatments. The blisters were packed in carton boxes. The other half of the capsules was packed in amber glass or high density polyethylene (PEAD) rigid flasks with and without silica bags. Each treatment contained 60 capsules in triplicate and all packs were stored under ambient conditions for 12 months. Analytical determinations were performed on the oil every 28 days and included acid and peroxide values and absortivities in the ultraviolet region at 232 and 270 nm. The fatty acid composition determinations, specifically EPA and DHA content, were performed during the experiment. The package which presented the largest changes in quality of the oil was the PVC film "blister". The best results were found in the encapsulated oil stored in PEAD flasks with silica bags. EPA and DHA contents were kept constant for all samples.

Keywords : encapsulated fish oil; oxidative stability; PUFA; packaging; films.

        · abstract in Portuguese     · text in Portuguese     · Portuguese ( pdf epdf )


Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License