Delivery of Omega-3 Fatty Acids into Cake Through Emulsification of Fish Oil-in-Milk and Encapsulation by Spray Drying with Added Polymers

Fortification of cakes with fish oil encapsulates was performed to enhance the consumption of health-beneficial polyunsaturated fatty acids like eicosapentaenoic acid and docosahexaenoic acid. Fish oil-in-milk emulsions prepared by ultrasonication at different amplitudes were encapsulated by spray d...

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Bibliographic Details
Published in:Drying technology 2015-01, Vol.33 (1), p.83-91
Main Authors: Santhanam, Agni Kumar, Lekshmi, Manjusha, Chouksey, Mithlesh Kumar, Tripathi, Gayatri, Gudipati, Venkateshwarlu
Format: Article
Language:English
Subjects:
Cakes
Dehydration
Docosahexaenoic acid
Emulsification
Encapsulation
Fatty acids
Fish
Fish oil
Fish oils
Fortification
Milk
Polymers
Sensory evaluation
Spray drying
Walls
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Summary:Fortification of cakes with fish oil encapsulates was performed to enhance the consumption of health-beneficial polyunsaturated fatty acids like eicosapentaenoic acid and docosahexaenoic acid. Fish oil-in-milk emulsions prepared by ultrasonication at different amplitudes were encapsulated by spray drying using different wall materials. The oxidative stability of fish oil encapsulates was determined for 32 days at room and refrigerated temperatures. Oxidatively stable encapsulates and organoleptic quality of fortified cakes reveal that emulsification of fish oil-in-milk and encapsulation by spray drying are potential processes to produce fish oil encapsulates suitable for fortification of bakery products with omega-3 fatty acids.
ISSN:0737-3937
1532-2300
DOI:10.1080/07373937.2014.934832