Menhaden fish oil encapsulation by spray drying process: influence of different biopolymer materials, inlet air temperature and emulsion ratios

BACKGROUNDIncorporating fish oils into commonly consumed foods is an emerging technique for increasing the daily intake of omega‐3 fatty acid. However, the high vulnerability of fish oil towards oxidative deterioration reduces shelf life stability. Microencapsulation by spray drying with different c...

Full description

Saved in:
Bibliographic Details
Published in:Journal of chemical technology and biotechnology (1986) 2023-11, Vol.98 (11), p.2726-2733
Main Authors: Hashim, Nurmaryam Aini, Mudalip, Siti Kholijah Abdul, Man, Rohaida Che, Sulaiman, Siti Zubaidah
Format: Article
Language:English
Subjects:
Air temperature
Biopolymers
Brevoortia tyrannus
Drying
Fatty acids
Fish
Fish oils
Maltodextrin
Microcapsules
Microencapsulation
Moisture content
Morphology
Oxidation
Permeability
Physicochemical properties
Proteins
Shelf life
Size distribution
Spray drying
Water content
Whey
Whey protein
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:BACKGROUNDIncorporating fish oils into commonly consumed foods is an emerging technique for increasing the daily intake of omega‐3 fatty acid. However, the high vulnerability of fish oil towards oxidative deterioration reduces shelf life stability. Microencapsulation by spray drying with different combinations of biopolymers and other parameters may provide a solution by preventing further oxidation of fish oil and permitting its delivery to food items. This study emphasised the influence of developed biopolymer materials (maltodextrin, maltodextrin + gum arabic, maltodextrin + starch, maltodextrin + whey protein isolates and maltodextrin + sodium caseinate) for emulsion formulation, inlet air temperature (160, 170, 180, 190 and 200 °C) and emulsion ratios (15, 20, 25, 30 and 35%) on the physicochemical properties of powdered menhaden fish oil by spray drying technique.RESULTSMicroencapsulated menhaden fish oil was evaluated for its moisture content, size distribution, microcapsule efficiency, peroxide value, free fatty acid, acid value and morphological structure. It was observed that the coating materials of maltodextrin + whey protein isolates gave the lowest moisture content and peroxide value of 4.410% and 4.031 mEq kg−1, respectively. The morphological images showed a smooth surface with no cracks and minimal shrinkage, indicating lower permeability to gases and effectively protecting the oil against deterioration.CONCLUSIONThe spray drying procedure using maltodextrin + whey protein isolates at an inlet air temperature 190 °C and emulsion ratio of 30% successfully produced fish oil microcapsules with improved properties. © 2023 Society of Chemical Industry (SCI).
ISSN:0268-2575
1097-4660
DOI:10.1002/jctb.7454