USE NANOTECHNOLOGY IN CAPSULATION OMEGA-3 FATTY ACID TO IMPROVE ITS THERMAL STABILITY AND USE IT TO ENRICH PASTEURIZED MILK

Abstract

The study involved the encapsulation of Alpha-Linolenic Acid (ALA) to increasing its thermal stability and making
it more resistant to oxidation and lipolysis and use it to enrich pasteurized milk. The Nano Capsules of AlphaLinolenic Acid (NC-ALA) were prepared using the emulsion-diffusion method, by adding acetone organic solvent
containing Poly Lactic Acid (PLA) and ALA to the water phase containing the stabilizer Twain 20. NC-ALA was
produced in irregular colloids shapes and nanoparticles ranging from 68.4 to 302.6 nanometers (nm) and the highest
ratio was in the suspension at 143.9 nm and its zeta potential was -38.67 mV. Concentrates 5, 10 and 30 mg of NCALA and Non-Capsulated ALA (Non-C-ALA) were used to enrich 1 kg of raw milk to prepare pasteurized milk
treatments M1, M2, M3, M4, M5 and M6. Mc treatments was left without addition. The results showed that the
treatments supplemented with NC-ALA were less developed in the ratio of titration acidity and Peroxide Values
(POV) from Non-C-ALA treatments. The PLA coat had a significant role in the protection of ALA against lipolysis
by formation of a protective layer protects the ALA from the activity of lipases enzymes, and the addition of ALA to
milk was determined the growth of microbial in it. The results of the sensory evaluation showed that M1 and M2
supplemented with 5 and 10 mg of NC-ALA respectively maintained their sensory characteristics during the storage
period, with a total grade of 20 of 24 at the end of the storage period which was 7 days at temperature 6±1 ºC,
indicating that the capsulated of ALA and its addition to pasteurized milk before the pasteurization process helped
preserve it for a longer period without affecting in its various qualities.