Production of Protein-Polysaccharide Fibers Containing Omega-3 Fatty Acids Using Electrospinning Method and Determination of Optimal Process Conditions with Response Surface Methodology

Background and Objectives: Omega-3 fatty acids are very important in the human diet for the prevention of diseases.  Materials & Methods: In the present study, the effect of whey protein concentrate (5, 6.67, 10, 13.33, 15%) and guar gum (0.1, 0.25, 0.55, 0.85, 1%) were evaluated on the qualitative properties of fish oil emulsion and electrospun fibers. Results: Increasing concentration of whey protein and guar up to the intermediate range of the studied concentrations increased the microencapsulation and loading efficiency of nanofibers. The concentration of whey protein and guar had a significant effect on the fatty acids profile of oil in fiber. A reduction in particle size of emulsions was observed with the slight increasing guar gum concentration. The concentration of whey protein and guar had a significant effect on emulsion viscosity changes. Evaluation of fatty acids in fibers and oil indicated the better preservation of unsaturated and polyunsaturated fatty acids, as well as the thermal stability of fibers compared to the control. According to the results of the FTIR, successive microencapsulation of omega-3 fatty acids without the interaction between protein-polysaccharide biopolymers and omega-3 fatty acids was observed. Morphological examination confirmed the formation of relatively uniform filamentary fibers. Conclusion: The best condition for the preparation of electrospun fibers with the achievement of the maximum microencapsulation and loading efficiency, and also the highest total polyunsaturated fatty acids content was using 10.62% whey protein concentrate and 0.45% guar gum. Microencapsulation of omega-3 fatty acids in whey protein concentrate and guar gum fibers is able to enhancement he stability of fatty acids against heat. Therefore, protein-polysaccharide fibrils can be used as carriers of omega-3 fatty acids in the enrichment of food products.