Characterization of spray-dried tuna oil emulsified in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition

Tuna oil-in-water emulsions containing droplets stabilized by lecithin–chitosan membranes were produced using an electrostatic layer-by-layer deposition process. Corn syrup solids were added to the emulsions and then the emulsions were spray-dried, which produced a powder consisting of spheroid micr...

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Bibliographic Details
Published in:Food research international 2006-05, Vol.39 (4), p.449-457
Main Authors: Klinkesorn, Utai, Sophanodora, Pairat, Chinachoti, Pavinee, Decker, Eric A., McClements, D. Julian
Format: Article
Language:English
Subjects:
Biological and medical sciences
Chitosan
corn syrup
Corn syrup solids
dispersibility
droplet size
drying quality
drying temperature
emulsifying
Emulsion
emulsions
food additives
Food industries
Fundamental and applied biological sciences. Psychology
microencapsulation
physicochemical properties
Spray-drying
Thunnus
tuna
Tuna oil
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Summary:Tuna oil-in-water emulsions containing droplets stabilized by lecithin–chitosan membranes were produced using an electrostatic layer-by-layer deposition process. Corn syrup solids were added to the emulsions and then the emulsions were spray-dried, which produced a powder consisting of spheroid microcapsules (diameter = 5–30 μm) containing tuna oil droplets (diameter
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2005.09.008