Effect of sodium alginate/carrageenan composites on the oxidative stability of microencapsulated fish oil and its application in noodles
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Title |
Effect of sodium alginate/carrageenan composites on the oxidative stability of microencapsulated fish oil and its application in noodles
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Creator |
Jeyakumari, A.
Zynudheen, A.A. Murthy, L.N. Parvathy, U. |
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Subject |
Not Available
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Description |
Not Available
Fish oil has an excellent source of omega-3 fatty acids. However, the use of fish oil as functional ingredients in foods has been limited by its oxidative susceptibility. Hence, fish oil has to be protected against oxidation preferably by microencapsulation. In the present study, the potential of sodium alginate/carrageenan as a wall material along with gelatin and maltodextrin for microencapsulation of fish oil was investigated. Microencapsulation of fish oil was done by spray drying. Fish oil and wall material was used at the ratio of 1 colon 4. Microencapsulated fish oil had moisture content of 2.48-2.52 per cent. Encapsulation efficiency of microencapsulates ranged from 84.22 per cent-87.86. Flow properties of fish oil encapsulate were passable. SEM analysis showed spherical shape of the micro particle with size of 1.76 µm to 19.7 µm. FTIR analysis indicated the formation of polyelectrolyte complex between wall and core material and successful encapsulation of fish oil. Oxidative stability of microencapsulates were tested under accelerated and refrigerated temperature.TBARS values of microencapsulates crossed the acceptable limit of 2 mg MDA per kiolgram on the 4th day , 28th day during accelerated, refrigerated temperature, respectively for the encapsulates contained sodium alginate. Results indicated that micoencapsulates contained sodium alginate was oxidatively stable than carrageenan added one. Microencapsulated fish oil fortified noodles were prepared by hand extrusion. Wheat flour was used as base material. Based on the sensory analysis, incorporation of fish oil encapsulates up to 2 per cent level were acceptable without affecting the taste of noodles. Not Available |
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Date |
2019-11-25T08:02:30Z
2019-11-25T08:02:30Z 2017-11-21 |
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Type |
Other
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Identifier |
Jeyakumari, A.,Zynudheen, A.A.,Murthy, L.N. and Parvathy, U. (2017) Effect of sodium alginate/carrageenan composites on the oxidative stability of microencapsulated fish oil and its application in noodles. In: (Thomas, S.N., Rao, B.M., Madhu, V.R., Asha, K.K., Binsi, P.K., Viji, P., Sajesh, V.K. and Jha, P.N., Eds.) Fostering Innovations in Fisheries and Aquaculture: Focus on Sustainability and Safety – Book of Abstracts, 11th Indian Fisheries and Aquaculture Forum, ICAR-Central Institute of Fisheries Technology, Kochi and Asian Fisheries Society, Indian Branch, 21-24 November, 2017, Kochi, India, pp. 368.
978-81-933623-1-0 http://krishi.icar.gov.in/jspui/handle/123456789/25297 |
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Language |
English
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Relation |
Not Available;
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Publisher |
ICAR-Central Institute of Fisheries Technology, Kochi and Asian Fisheries Society, Indian Branch
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