Open AccessAlginate Modification for Stabilizing Fish Oil Emulsion
Author(s) -
Dyah Hesti Wardhani,
Ha. Ulya,
Andri Cahyo Kumoro,
Nita Aryanti
Publication year - 2021
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/1053/1/012051
Subject(s) - emulsion , fish oil , stearic acid , chemistry , chemical engineering , materials science , fish <actinopterygii> , organic chemistry , fishery , engineering , biology
Alginate has been widely used in food industries, including for encapsulant of active agent preservation. This polysaccharide is highly hydrophilic and had been studied as an excellent material for encapsulating water-soluble substances. Fish oil which mainly contained omega-3, provides many health benefits including for reducing the effects of hearth and mental disorder. Regardless fish oil’s goodness, its taste and aroma become an obstacle in direct consumption. Encapsulation is one method to mask these problems. However, different hydrophilicity has been repelled the use of alginate as fish oil excipient. Succesful encapsulation requires a stable emulsion between alginate and fish oil. Hence, alginate should be modified to improve its hydrophobic properties. This study was aimed to investigate the effectiveness of the modified alginate using stearic acid on stabilizing fish oil emulsion. Effect of heating treatment on alginate modification was conducted. The infrared spectra confirmed the alteration of alginate functional groups. The modified alginate improved stabilization of fish oil emulsion up to 100 min at room temperature. This study revealed the possibility to modify the hydrophobic functional group on alginate using stearic acid to upgrade its emulsification ability.