Efficiency evaluation of nanoencapsulation of omega-3 fatty acids with gelatin-Arabic gum complex using coaservation technique

The aim of this study was to optimize the nanoencapsulation of fish Omega 3 fatty acids with use of complex coasevation technique which was performed by using response surface methodology (RSM) in the central composite design (CCD). Nanoparticles containing omega-3 fatty acid were produced by Rainbow trout skin gelatin and Arabic gum as walls using complex coacervation technique. The effects of three independent variables as fish gelatin concentration (33-66%), the concentration of omega-3 fatty acids (10-30%) and the homogenizer speed at three levels (10000, 15000 and 20000 rpm) on the dependent variables such as particle size, oil level, encapsulated oil and nanoencapsulation efficiency were evaluated. The results showed that the homogenizer speed significantly had the greatest impact on the particle size (P