The potential use of recovered fish protein as wall material for microencapsulated anchovy oil

ÖZYURT G., DURMUŞ M., UÇAR Y., ÖZOĞUL Y.

LWT-FOOD SCIENCE AND TECHNOLOGY, cilt.129, 2020 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 129
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1016/j.lwt.2020.109554
  • Dergi Adı: LWT-FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database
  • Anahtar Kelimeler: Microencapsulation, pH-shift, fish oil, Oxidative stability, Fish protein isolate, POLYUNSATURATED FATTY-ACIDS, OXIDATIVE STABILITY, WHEY-PROTEIN, FOOD-PRODUCTS, ENCAPSULATION, STABILIZATION, PILCHARDUS, EMULSIONS, RICH
  • Çukurova Üniversitesi Adresli: Evet

Özet

Fish protein isolate (FPI) extracted from whole ponyfish (Equulites klunzingeri) by pH-shift process was used to microencapsulate raw anchovy oil (Engraulis encrasicolus) by spray drying. In the first group (SC), 10% sodium caseinate and 10% maltodextrin were used as a coating material for 10% fish oil and dried at air temperature of 160 degrees C. In the second (5%FPI) and third groups (10%FPI), 5% and 10% FPI were used instead of sodium caseinate, respectively. Total saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) contents in the microencapsulated fish oils were in the range of 34.54-38.31%, 21.65-23.75 and 26.24-30.97, respectively. The lowest value of peroxide value (PV) was obtained from fish oil with 10% FPI. No significant differences were found in free fatty acids (FFA) and thiobarbituric acid (TBA) values between the control and FPI added groups. As for morphology of the particles, the better particle surface and homogeneous distribution was detected in 5% FPI group than the control and 10% FPI group. Since the use of FPI gave good results as a wall material for microencapsulation of fish oil, it can be potentially used as a nutraceutical agent in food systems.