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Title Microencapsulation of fish oil-milk based emulsion by spray drying: impact on oxidative stability
 
Names Jayakumari, A.
Kothari, D.C.
Venkateshwarlu, G.
Date Issued 2014 (iso8601)
Abstract Omega-3 poly unsaturated fatty acids (PUFA) have
numerous human health benefits. Fish oil has been
known as a source of PUFA, but their addition to
foods is limited by oxidative rancidity. Hence, fish oil
has to be protected against oxidation preferably by
microencapsulation. In the present study, an attempt
was made to prepare fish oil encapsulates. Fish oilmilk
based emulsion was prepared and encapsulated
by spray drying using either fish gelatin or
maltodextrin as wall materials. Fish oil and wall
material was used at the ratio of 1:2. In order to study
the effect of natural antioxidants on the fish oil
encapsulates, ginger essential oil was added at 0.25%
concentration. Morphological characterization of fish
oil encapsulates by scanning electron microscopy
(SEM) revealed spherical shape of particles without
any cracks. Encapsulation efficiency was improved
significantly (p<0.05) from 34.48-35.52% to 44.42-
49.34% by the addition of fish gelatin or maltodextrin
as wall material. Fish oil encapsulates were packed in
two different ways which include normal and vacuum
packing and stored at room temperature (28±2°C).
Oxidative stability of the fish oil encapsulates showed
better protective effect against oxidation (1.99 mg
malonaldehyde kg-1) for fish oil encapsulates prepared
with fish gelatin and ginger essential oil and
packed in vacuum condition than the control (8.22 mg
malonaldehyde kg-1). Results from the study indicated
that fish gelatin was able to encapsulate fish oil
and it was comparable with that of maltodextrin.
Addition of essential oil as natural antioxidant improved
the oxidative stability of fish oil encapsulates
Genre Article
Topic Microencapsulation
Identifier Fishery Technology 2014: 51 (1), 31-37