Suitable coating material for microencapsulation of spray-dried fish oil

详细信息    查看全文

• 作者：M. Tirgar ; S. Jinap ; I. S. M. Zaidul…
• 关键词：Microencapsulation ; Fish oil ; Maltodextrin ; Arabic gum ; Methylcellulose ; Spray ; drying
• 刊名：Journal of Food Science and Technology
• 出版年：2015
• 出版时间：July 2015
• 年：2015
• 卷：52
• 期：7
• 页码：4441-4449
• 全文大小：422 KB
• 参考文献：Apintanapong M, Noomhorm A (2003) The use of spray drying to microencapsulate 2-acetyl-1-pyrroline a major flavour component of aromatic rice. Int J Food Sci Technol 38:95-02. doi:10.-046/?j.-365-2621.-003.-0649.?x View Article
  Desrumaux A, Marcand J (2002) Formation of sunflower oil emulsions stabilized by whey proteins with high-pressure homogenization (up to 350 MPa): effect of pressure on emulsion characteristics. Int J Food Sci Technol 37:263-69. doi:10.-046/?j.-365-2621.-002.-0565.?x View Article
  Dickinson E, Ritzoulis C, Povey MJW (1999) Stability of emulsions containing both sodium caseinate and Tween 20. J Colloid Interface Sci 212:466-73. doi:10.-006/?jcis.-998.-078 View Article
  Garcia E, Gutierrez S, Nolasco H, Carreon L, Arjona O (2006) Lipid composition of shark liver oil: Effects of emulsifying and microencapsulation processes. Eur Food Res Technol 222:697-01. doi:10.-007/?s00217-005-0129-4 View Article
  Huang X, Kakuda Y, Cui W (2001) Hydrocolloids in emulsions: particle size distribution and interfacial activity. Food Hydrocoll 15:533-42. doi:10.-016/?S0268-005X(01)00091-1 View Article
  Jafari SM, Assadpoor E, Bhandari B, He Y (2008) Nano-particle encapsulation of fish oil by spray drying. Food Res Int 41:172-83. doi:10.-016/?j.?foodres.-007.-1.-02 View Article
  Klaypradit W, Huang Y (2008) Fish oil encapsulation with chitosan using ultrasonic atomizer. LWT Food Sci Technol 41:1133-139. doi:10.-016/?j.?lwt.-007.-6.-14 View Article
  Kolanowski W, Laufenberg W, Kunz B (2004) Fish oil stabilization by microencapsulation with modified cellulose. Int J Food Sci Nutr 55:333-43. doi:10.-080/-963748041000172-157 View Article
  Kolanowski W, Ziolkowski M, Weissbrodt J, Kunz B, Laufenberg G (2006) Microencapsulation of fish oil by spray drying impact on oxidative stability. Part 1. Eur Food Res Technol 222:336-42. doi:10.-007/?s00217-005-0111-1 View Article
  Krishnan S, Kshirsagar AC, Singhal RS (2005) The use of gum arabic and modified starch in the microencapsulation of a food flavouring agent. Carbohydr Polym 62:309-15. doi:10.-016/?j.?carbpol.-005.-3.-20 View Article
  Mirhosseini H, Tan CP, Hamid NSA, Yusof S (2008) Optimization of the contents of Arabic gum, xanthan gum and orange oil affecting turbidity, average particle size, polydispersity index and density in orange beverage emulsion. Food Hydrocoll 22:1212-223. doi:10.-016/?j.?foodhyd.-007.-6.-11 View Article
  Mirhosseini H, Tan CP, Hamid NSA, Yusof S, Chern BH (2009) Characterization of the influence of main emulsion components on the physicochemical properties of orange beverage emulsion using response surface methodology. Food Hydrocoll 23:271-80. doi:10.-016/?j.?foodhyd.-008.-2.-07 View Article
  Omar KA, Shan L, Zou X, Song Z, Wang X (2009) Effects of two emulsifiers on yield and storage of flaxseed oil powder by response surface methodology. Pak J Nutr 8:1316-324. doi:10.-923/?pjn.-009.-316.-324 View Article
  Papalmprou E, Makri E, Kiosseoglou V, Doxastakis G (2005) Effect of medium molecular weight xanthan gum in rheology and stability of oil in water emulsion stabilized with legume proteins. J Sci Food Agric 85:1967-973. doi:10.-002/?jsfa.-159 View Article
  Raja KCM, Sankarikutty B, Sreekumar M, Jayalekshmy A, Narayanan CS (1989) Material characterization studies of maltodextrin samples for the use of wall material. Starch 41:298-03. doi:10.-002/?star.-9890410805 View Article
  Reineccius GA (1991) Carbohydrates for flavor encapsulation. Food Technol ISSN: 0015-6639:144-46, ISSN: 0015-6639
  Sliwinski EL, Lavrijsen BWM, Vollenbroek JM, Van der Stege HJ, Van Boekel MAJS, Wouters JTM (2003) Effects of spray drying on physicochemical properties of milk protein stabilised emulsions. Colloids Surf 31:219-29. doi:10.-016/?S0927-7765(03)00142-5 View Article
  Teixeira MI, Andrade LR, Farina M, Rocha Leao MHM (2004) Characterization of short chain fatty acid microcapsules produced by spray drying. Mater Sci Eng 24:653-58. doi:10.-016/?j.?msec.-004.-8.-08 View Article
  Tonon RV, Grosso CRF, Hubinger MD (2011) Influence of emulsion composition and inlet air temperature on the microencapsulation of flaxseed oil by spray drying. Food Res Int 44:282-89. doi:10.-016/?j.?foodres.-010.-0.-18 View Article
  Tsaliki E, Pegiadou S, Doxastakis G (2004) Evaluation of the emulsifying properties of cottonseed protein isolates. Food Hydrocoll 18:631-37. doi:10.-016/?j.?foodhyd.-003.-1.-01 View Article
  
• 作者单位：M. Tirgar (1)
  S. Jinap (1) (2)
  I. S. M. Zaidul (3)
  H. Mirhosseini (1)
  
  1. Department of Food Science/Food Safety Research Centre (FOSREC), Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia
  2. Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia
  3. Faculty of Pharmacy, International Islamic University of Malaysia, 25200, Kuantan, Pahang, Malaysia
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  Chemistry
  
• 出版者：Springer India
• ISSN：0975-8402

文摘

This study was conducted to screen the most suitable coating material for the production of microencapsulated fish oil powder using ternary blends of maltodextrin (15, 25?% w/w), Arabic gum (2.5, 7.5?% w/w), and methylcellulose (0.5, 1.5?% w/w). The physical properties of fish oil emulsion and encapsulated powders were evaluated. Arabic gum (5?% w/w) showed the most significant (p-lt;-.05) effect on the surface mean diameter of the droplets in the emulsion. Maltodextrin had the most significant (p-lt;-.05) effect on the centrifuge stability of the emulsion and the amount of surface oil of the powder at 15 and 20?% (w/w) respectively, whereas methylcellulose (0.5?% w/w) had the most significant (p-lt;-.05) effect on the width distribution of the droplets in the emulsion. The total optimal area leading to the formation of coating material with desirable physical properties was expected to be obtained by the combination of 16?% (w/w) maltodextrin, 6.5?% (w/w) Arabic gum, and 0.88?% (w/w) methylcellulose respectively.