Chemical and physical characterization of spray dried fish oil with different combination ratios of wall component
JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.46, ss.2-8, 2022 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 46
- Basım Tarihi: 2022
- Doi Numarası: 10.1111/jfpp.17223
- Dergi Adı: JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, Business Source Elite, Business Source Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
- Sayfa Sayıları: ss.2-8
- Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
- Çukurova Üniversitesi Adresli: Evet
Özet
The combination of wall materials used in the spray drying process can be recom-mended to increase the stability of functional oils and to ensure the best preserva-tion of the nutraceutical compounds. For this purpose, maltodextrin (MD) and sodium caseinate (SC) combinations were studied for the spray drying of fish oil in this study. Microencapsulation efficiency (ME) ratio was similar in all groups. However, accord-ing to SEM images, group in formulated at 1SC:2MD ratio met all necessary condi-tions well such as no agglomeration, homogeneous distribution and spherical shape. There was no significant difference in terms of EPA and DHA contents of the groups. The lowest peroxide value (5.46 ± 1.00 mEq/kg) and TBA value (0.27 ± 0.02 mg MA/kg) was detected in the 1SC:2MD group. It was found that 1SC:2MD ratio for wall combination was more effective than 2SC:1MD and 1SC:1MD for encapsulation and maintaining the oxidative quality of fish oil. The results obtained in this study contrib-ute to the optimization of spray drying of fish oil, which allows for more widespread use in the food industry