The potential use of recovered fish protein as wall material for microencapsulated anchovy oil

Fish protein isolate (FPI) extracted from whole ponyfish (Equulites klunzingeri) by pH-shift process was used to microencapsulate raw anchovy oil (Engraulis encrasicolus) by spray drying. In the first group (SC), 10% sodium caseinate and 10% maltodextrin were used as a coating material for 10% fish...

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Bibliographic Details
Published in:Food science & technology 2020-07, Vol.129, p.109554, Article 109554
Main Authors: Özyurt, Gülsün, Durmuş, Mustafa, Uçar, Yılmaz, Özoğul, Yeşim
Format: Article
Language:English
Subjects:
fish oil
Fish protein isolate
Microencapsulation
Oxidative stability
pH-shift
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Summary:Fish protein isolate (FPI) extracted from whole ponyfish (Equulites klunzingeri) by pH-shift process was used to microencapsulate raw anchovy oil (Engraulis encrasicolus) by spray drying. In the first group (SC), 10% sodium caseinate and 10% maltodextrin were used as a coating material for 10% fish oil and dried at air temperature of 160 °C. In the second (5%FPI) and third groups (10%FPI), 5% and 10% FPI were used instead of sodium caseinate, respectively. Total saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) contents in the microencapsulated fish oils were in the range of 34.54–38.31%, 21.65–23.75 and 26.24–30.97, respectively. The lowest value of peroxide value (PV) was obtained from fish oil with 10% FPI. No significant differences were found in free fatty acids (FFA) and thiobarbituric acid (TBA) values between the control and FPI added groups. As for morphology of the particles, the better particle surface and homogeneous distribution was detected in 5% FPI group than the control and 10% FPI group. Since the use of FPI gave good results as a wall material for microencapsulation of fish oil, it can be potentially used as a nutraceutical agent in food systems. •FPIs were extracted from discard fish by pH-shift process.•It is the first report to use FPI made by pH-shift method for oil microencapsulation.•FPIs were successfully substituted for sodium caseinate to produce microcapsules.•The lowest primary lipid oxidation product was obtained from fish oil with 10%FPI. Morphologically, 5%FPI group showed more homogeneous distribution than control.
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2020.109554