Application of cashew tree gum on the production and stability of spray-dried fish oil

•Cashew gum is an alternative in the encapsulation process by spray drying.•Viscosity of the emulsion containing cashew gum was lower than Arabic gum.•Modified starch and cashew gum reached higher encapsulation efficiency.•Microparticles produced using cashew gum showed greater water adsorption.•Oxi...

Full description

Saved in:
Bibliographic Details
Published in:Food chemistry 2017-04, Vol.221, p.1522-1529
Main Authors: Botrel, Diego Alvarenga, Borges, Soraia Vilela, Fernandes, Regiane Victória de Barros, Antoniassi, Rosemar, de Faria-Machado, Adelia Ferreira, Feitosa, Judith Pessoa de Andrade, de Paula, Regina Celia Monteiro
Format: Article
Language:English
Subjects:
Adsorption
Anacardium
Arabic gum
Desiccation
Dietary Fats, Unsaturated
Emulsions
Encapsulation
Fish Oils
Food Handling - methods
Omega-3
Oxidation
Oxidation-Reduction
Particle Size
Peroxide value
Starch
Viscosity
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:•Cashew gum is an alternative in the encapsulation process by spray drying.•Viscosity of the emulsion containing cashew gum was lower than Arabic gum.•Modified starch and cashew gum reached higher encapsulation efficiency.•Microparticles produced using cashew gum showed greater water adsorption.•Oxidation process were less pronounced in cashew gum microparticles. Evaluation of cashew gum compared to conventional materials was conducted regarding properties and oxidative stability of spray-dried fish oil. Emulsions produced with cashew gum showed lower viscosity when compared to Arabic gum. The particle size was larger (29.9μm) when cashew gum was used, and the encapsulation efficiency reached 76%, similar to that of modified starch but higher than that for Arabic gum (60%). The oxidation process for the surface oil was conducted and a relative lower formation of oxidation compounds was observed for the cashew gum treatment. GAB model was chosen to describe the moisture adsorption isotherm behaviours. Microparticles produced using Arabic and cashew gums showed greater water adsorption when exposed to higher relative humidities. Microparticles produced using cashew gum were more hygroscopic however encapsulation efficiency were higher and surface oil oxidation were less pronounced. Cashew gum can be further explored as an encapuslant material for spray drying processes.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2016.10.141