The Effect of Wall Material and Encapsulation Method on Physicochemical Properties Micro-encapsulated Fish Oil
In this study the physicochemical characteristics of microencapsulated fish oil using various wall materials and drying methods were examined. The fish oil encapsulated by three combinations of matrices (fish gelatin+maltodextrin, κ carrageenan+maltodextrin, fish gelatin+ κ carrageenan +maltodextrin...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2018-05-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_67020_3d9bf242f91014e43a8062102b283424.pdf |
| Summary: | In this study the physicochemical characteristics of microencapsulated fish oil using various wall materials and drying methods were examined. The fish oil encapsulated by three combinations of matrices (fish gelatin+maltodextrin, κ carrageenan+maltodextrin, fish gelatin+ κ carrageenan +maltodextrin), and 25% fish oil emulsions were dried through three different methods: coacervation (CC), spray drying (SD), and freeze drying (FD). Physicochemical characteristics including moisture content, surface and total oil, encapsulation efficiency, color and morphology of microcapsules were investigated. According to results, the combination of fish gelatin and maltodextrin was the best wall combination and also coacervation was the best method to encapsulation of fish oil. These powders had higher encapsulation efficiency and lower surface oil than the other treatments. The results indicated that microcapsules produced by coacervation actually formed larger microcapsules, which provided maximum protection to the fish oil droplets. Comparison of the CC, SD, and FD processes confirmed that combination of matrices; drying temperature, morphology and processing time were among the most critical factors influencing fish oil powders. |
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| ISSN: | 2252-0937 2538-2357 |