Microencapsulation of Fish Oil Using Fish Protein Hydrolysate, Maltodextrin, and Gum Arabic: Effect on Structural and Oxidative Stability
Microencapsulation of Fish Oil Using Fish Protein Hydrolysate, Maltodextrin, and Gum Arabic: Effect on Structural and Oxidative Stability
Date
2020
Authors
Annamalai, Jeyakumari
Abubacker, Zynudheen Aliyamveetil
Lakshmi, Narasimha Murthy
Unnikrishnan, Parvathy
Journal Title
Journal ISSN
Volume Title
Publisher
Taylor & Francis
Abstract
Microencapsulated fish oil was prepared by spray drying using fish protein
hydrolysate, sodium caseinate, maltodextrin, and gum Arabic as wall material.
Fish protein hydrolysate was prepared from pink perch meat, and its
physical and functional properties were studied. Microencapsulates prepared
with a combination of sodium caseinate, maltodextrin, and gum
Arabic were kept as control. The encapsulation efficiency and oil release
behavior of microencapsulates was evaluated. Surface morphology and
thermal properties of microencapsulates were determined by scanning
electron microscopy (SEM) and differential scanning calorimetry (DSC) analysis,
respectively. Fourier-transformed infrared spectroscopy analysis indicated
that the spectral pattern of microencapsulates showed a similar
structural pattern with a minor band shift for both control and fish protein
hydrolysate containing microencapsulates. Oxidative stability of fish oil
microencapsulates indicated that the sample stored under was 4°C was
more stable than microencapsulates stored under 60°C and 28 ± 2°C
temperature conditions. Moreover, microencapsulates containing fish protein
hydrolysate had a lower thiobarbituric acid value. Results suggest that
the incorporation of fish protein hydrolysate along with other wall material
could improve the oxidative stability of microcapsules during storage.
Description
Keywords
Fish oil, fish protein, hydrolysate, microencapsulation, spray drying; stability Introduction
Citation
https://doi.org/10.1080/10498850.2020.1723765