Microencapsulation of Fish Oil Using Fish Protein Hydrolysate, Maltodextrin, and Gum Arabic: Effect on Structural and Oxidative Stability

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dc.contributor.authorAnnamalai, Jeyakumari
dc.contributor.authorAbubacker, Zynudheen Aliyamveetil
dc.contributor.authorLakshmi, Narasimha Murthy
dc.contributor.authorUnnikrishnan, Parvathy
dc.date.accessioned2021-03-05T05:22:58Z
dc.date.available2021-03-05T05:22:58Z
dc.date.issued2020
dc.description.abstractMicroencapsulated 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.en_US
dc.identifier.citationhttps://doi.org/10.1080/10498850.2020.1723765en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/4745
dc.language.isoenen_US
dc.publisherTaylor & Francisen_US
dc.subjectFish oilen_US
dc.subjectfish proteinen_US
dc.subjecthydrolysateen_US
dc.subjectmicroencapsulationen_US
dc.subjectspray drying; stability Introductionen_US
dc.titleMicroencapsulation of Fish Oil Using Fish Protein Hydrolysate, Maltodextrin, and Gum Arabic: Effect on Structural and Oxidative Stabilityen_US
dc.typeArticleen_US
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