Influence of Wall Material and Inlet Drying Air Temperature on the Microencapsulation of Fish Oil by Spray Drying

Several single and composite milk-originated wall materials were used to microencapsulate fish oil via spray drying at various inlet drying air temperatures. Skim milk powder (SMP), whey protein concentrate, whey protein isolate (WPI), 80% WPI + 20% milk protein concentrate, and 80% WPI + 20% sodium...

Full description

Saved in:
Bibliographic Details
Published in:Food and bioprocess technology 2013-06, Vol.6 (6), p.1561-1569
Main Authors: Aghbashlo, Mortaza, Mobli, Hossien, Madadlou, Ashkan, Rafiee, Shahin
Format: Article
Language:English
Subjects:
Agriculture
Air temperature
Biotechnology
Bulk density
Calorimetry
Chemical composition
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Composite materials
Differential scanning calorimetry
Drying
Drying oils
Encapsulation
Fish oils
Food Science
Fourier transforms
Infrared analysis
Lactose
Microcapsules
Microencapsulation
Milk
Moisture content
Original Paper
Peroxide
Proteins
Skim milk
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:Several single and composite milk-originated wall materials were used to microencapsulate fish oil via spray drying at various inlet drying air temperatures. Skim milk powder (SMP), whey protein concentrate, whey protein isolate (WPI), 80% WPI + 20% milk protein concentrate, and 80% WPI + 20% sodium caseinate (NaCas) were applied as the wall for capsules generated at drying air temperatures of 140, 160, and 180 °C. The higher the drying air temperature, the higher was the particle size, encapsulation efficiency, and peroxide value and the lower was the moisture content and bulk density. The microcapsules prepared with SMP showed the highest encapsulation efficiency and lowest peroxide value for the oil due to the presence of lactose in its chemical composition. Differential scanning calorimetry and Fourier transform infrared analyses indicated the absence of any significant interaction between SMP and fish oil.
ISSN:1935-5130
1935-5149
DOI:10.1007/s11947-012-0796-7