Impact of Wall Materials on Physicochemical Properties of Microencapsulated Fish Oil by Spray Drying

被引：0
作者：
Parastoo Pourashouri
Bahare Shabanpour
Seid Hadi Razavi
Seid Mahdi Jafari
Ali Shabani
Santiago P. Aubourg
机构：
[1] Gorgan University of Agricultural Sciences and Natural Resources,Department of Fisheries
[2] University of Tehran,Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology
[3] University of Agricultural Sciences and Natural Resources,Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology
[4] Institute for Marine Research (CSIC),Department of Food Technology
来源：
Food and Bioprocess Technology | 2014年 / 7卷
关键词：
Fish oil; Microencapsulation; Wall material; SEM; Encapsulation efficiency;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
The aim of the present study was to investigate the effect of wall materials composition on physicochemical characteristics of fish oil microcapsules produced by spray drying (180 °C). Four different combination of coating materials (fish gelatin, chitosan, combination of gelatin and chitosan, and a mixture of microbial transglutaminase (MTGase) with maltodextrin) were applied to two different fish oils to produce 40 % solid emulsions. Scanning electron microscopy and extraction of surface and encapsulated oils revealed that fish gelatin provided the highest preserving effect on the covering fish oil. Meantime, addition of MTGase to gelatin could also increase this ability and reveled less surface oil than chitosan treatment (2.63 and 2.80 % versus 4.66 and 5.23 %, respectively; P < 0.05). Mixture of gelatin and maltodextrin with MTGase as wall material led to the highest encapsulation efficiency, being selected as the best microencapsulation condition; meantime, application of chitosan with maltodextrin provided the worse encapsulation efficiency (P < 0.05). All indices of powders (encapsulation efficiency, surface morphology, and particle size) showed that powders prepared from gelatin and gelatin with MTGase increased the encapsulation efficiency and would increase the stability of microcapsule powders.
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页码：2354 / 2365
页数：11
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