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http://krishi.icar.gov.in/jspui/handle/123456789/38426
Title: | Microencapsulation of Fish Oil Using Fish Protein Hydrolysate, Maltodextrin, and Gum Arabic: Effect on Structural and Oxidative Stability |
Other Titles: | Not Available |
Authors: | Jeyakumari, A. Zynudheen, A. A. Murthy, L. N. Parvathy, U. |
ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
Author's Affiliated institute: | ICAR::Central Institute of Fisheries Technology Mumbai Research Centre of ICAR-Central Institute of Fisheries Technology |
Published/ Complete Date: | 2020-02-10 |
Project Code: | Not Available |
Keywords: | Fish oil fish protein hydrolysate microencapsulation spray drying stability |
Publisher: | Taylor and Francis Online |
Citation: | Jeyakumari, A., Zynudheen, A. A., Murthy, L. N. and Parvathy, U. (2020) Microencapsulation of Fish Oil Using Fish Protein Hydrolysate, Maltodextrin, and Gum Arabic: Effect on Structural and Oxidative Stability. J. Aquat. Food Prod. Technol.29(3): 293-306. |
Series/Report no.: | Not Available; |
Abstract/Description: | Microencapsulated fish oil was prepared by spray drying using fish protein hydrolysate, sodium caseinate, maltodextrin, and gum Arabic as wall material. Fish protein hydrolysate was prepared from pink perch meat, and its physical and functional properties were studied. Microencapsulates prepared with a combination of sodium caseinate, maltodextrin, and gum Arabic were kept as control. The encapsulation efficiency and oil release behavior of microencapsulates was evaluated. Surface morphology and thermal properties of microencapsulates were determined by scanning electron microscopy (SEM) and differential scanning calorimetry (DSC) analysis, respectively. Fourier-transformed infrared spectroscopy analysis indicated that the spectral pattern of microencapsulates showed a similar structural pattern with a minor band shift for both control and fish protein hydrolysate containing microencapsulates. Oxidative stability of fish oil microencapsulates indicated that the sample stored under was 4°C was more stable than microencapsulates stored under 60°C and 28 plus or minus 2°C temperature conditions. Moreover, microencapsulates containing fish protein hydrolysate had a lower thiobarbituric acid value. Results suggest that the incorporation of fish protein hydrolysate along with other wall material could improve the oxidative stability of microcapsules during storage. |
Description: | Not Available |
ISSN: | 1049-8850 |
Type(s) of content: | Research Paper |
Sponsors: | Not Available |
Language: | English |
Name of Journal: | Journal of Aquatic Food Product Technology |
NAAS Rating: | 7.02 |
Volume No.: | 29(3) |
Page Number: | 293-306 |
Name of the Division/Regional Station: | Not Available |
Source, DOI or any other URL: | https://doi.org/10.1080/10498850.2020.1723765 |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/38426 |
Appears in Collections: | FS-CIFT-Publication |
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