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Title Oxidative Stability of Microencapsulated Fish Oil during Refrigerated Storage
 
Names Jeyakumari, A.
Kothari, D.C.
Venkateshwarlu, G.
Date Issued 2015 (iso8601)
Abstract Microencapsulation of fish oil was done by spray drying. Commercially available
milk was used to form microsized emulsion. Ginger essential oil (0.25%) was used
as source of antioxidant. Fish gelatin and maltodextrin were tested for their ability
to serve as wall materials for microcapsules with milk protein. Encapsulation efficiency
was improved significantly (P < 0.05) by the addition of fish gelatin/
maltodextrin as wall material. Flow properties of fish oil encapsulate were passable
to poor. Fatty acid composition of fish oil encapsulates showed protection of polyunsaturated
fatty acids from oxidation. Oxidative stability of the fish oil encapsulates
showed better protection against lipid oxidation (1.89 mg malonaldehyde/kg)
for fish oil encapsulates prepared with fish gelatin and ginger essential oil and
packed in vacuum condition than the control (5.41 mg malonaldehyde/kg) at
refrigerated condition. It suggested that in addition to wall material, ginger essential
oil also improved the oxidative stability of encapsulates.
Genre Article
Identifier Journal of Food Processing and Preservation 2015:39(6), 1944-1955