Application of cashew tree gum on the production and stability of spray-dried fish oil

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• 作者：Diego Alvarenga Botrel^a ; ^{diegobotrel@dca.ufla.br} ; Soraia Vilela Borges^a ; Regiane Victó ; ria de Barros Fernandes^b ; Rosemar Antoniassi^c ; Adelia Ferreira de Faria-Machado^c ; Judith Pessoa de Andrade Feitosa^d ; Regina Celia Monteiro de Paula^d
• 关键词：Encapsulation ; Starch ; Arabic gum ; Omega-3 ; Oxidation ; Peroxide value
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：1522-1529
• 全文大小：924 K
• 卷排序：221

文摘

Cashew gum is an alternative in the encapsulation process by spray drying. Viscosity of the emulsion containing cashew gum was lower than Arabic gum. Modified starch and cashew gum reached higher encapsulation efficiency. Microparticles produced using cashew gum showed greater water adsorption. Oxidation process were less pronounced in cashew gum microparticles.