Chemical and physical characterization of spray dried fish oil with different combination ratios of wall component

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Atıf İçin Kopyala

Özyurt G., Sakarya Y., Durmuş M.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.46, ss.2-8, 2022 (SCI-Expanded)

• 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
• 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