Study of the Physicochemical Properties of Fish Oil Solid Lipid Nanoparticle in the Presence of Palmitic Acid and Quercetin

Abstract

ω-3 polyunsaturated fatty acids, naturally found in fish oil, are highly desirable for their associated health benefits. However, they are highly prone to oxidation and degradation. We examined the feasibility of simultaneously adding a solid lipid (palmitic acid) and an antioxidant (quercetin) into a whey-protein-isolate-stabilized solid lipid nanoparticle emulsion for encapsulating fish oil. The goal was to find a rational and new formulation containing both solid lipid and antioxidant that can encapsulate fish oil and give it the best physicochemical stability. Our results show that adding palmitic acid improved the physical stability of the emulsions by decreasing the size of the oil-in-water droplets. On the basis of the thiobarbituric acid reactive substances assay, we found out that at low concentrations of palmitic acid the addition of quercetin played a dominant role in increasing the oxidation stability of fish oil. On the contrary, at high concentrations of palmitic acid, it was palmitic acid that dominated the oxidation inhibition by the solidification of the encapsulates' core.