THE EFFECT OF WALL MATERIAL AND ENCAPSULATION METHOD ON PHYSICOCHEMICAL PROPERTIES MICRO-ENCAPSULATED FISH OIL

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SHABANPOUR BAHARE; MEHRAD BAHAR; POURASHOURI PARASTOO; JAFARI SEYED MAHDI

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Journal: Research and Innovation in Food Science and Technology Year:2018 | Volume:7 | Issue:1 Page(s): 13-28

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Title

THE EFFECT OF WALL MATERIAL AND ENCAPSULATION METHOD ON PHYSICOCHEMICAL PROPERTIES MICRO-ENCAPSULATED FISH OIL

Author(s)

SHABANPOUR BAHARE | MEHRAD BAHAR | POURASHOURI PARASTOO | JAFARI SEYED MAHDI | Issue Writer Certificate

Keywords

COACERVATIONQ1

ENCAPSULATIONQ1

FISH OILQ2

MICROCAPSULEQ1

SPRAY DRYINGQ1

Abstract

In this study the physicochemical characteristics of microencapsulated FISH OIL using various wall materials and drying methods were examined. The FISH OIL encapsulated by three combinations of matrices (fish gelatin+maltodextrin, κ carrageenan+maltodextrin, fish gelatin+ κ carrageenan +maltodextrin), and 25% FISH OIL emulsions were dried through three different methods: COACERVATION (CC), SPRAY DRYING (SD), and freeze drying (FD). Physicochemical characteristics including moisture content, surface and total oil, ENCAPSULATION efficiency, color and morphology of MICROCAPSULEs were investigated. According to results, the combination of fish gelatin and maltodextrin was the best wall combination and also COACERVATION was the best method to ENCAPSULATION of FISH OIL. These powders had higher ENCAPSULATION efficiency and lower surface oil than the other treatments. The results indicated that MICROCAPSULEs produced by COACERVATION actually formed larger MICROCAPSULEs, which provided maximum protection to the FISH OIL droplets. Comparison of the CC, SD, and FD processes confirmed that combination of matrices; drying temperature, morphology and processing time were among the most critical factors influencing FISH OIL powders.

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APA: Copy

SHABANPOUR, BAHARE, MEHRAD, BAHAR, POURASHOURI, PARASTOO, & JAFARI, SEYED MAHDI. (2018). THE EFFECT OF WALL MATERIAL AND ENCAPSULATION METHOD ON PHYSICOCHEMICAL PROPERTIES MICRO-ENCAPSULATED FISH OIL. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 7(1 ), 13-28. SID. https://sid.ir/paper/233935/en

Vancouver: Copy

SHABANPOUR BAHARE, MEHRAD BAHAR, POURASHOURI PARASTOO, JAFARI SEYED MAHDI. THE EFFECT OF WALL MATERIAL AND ENCAPSULATION METHOD ON PHYSICOCHEMICAL PROPERTIES MICRO-ENCAPSULATED FISH OIL. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2018;7(1 ):13-28. Available from: https://sid.ir/paper/233935/en

IEEE: Copy

BAHARE SHABANPOUR, BAHAR MEHRAD, PARASTOO POURASHOURI, and SEYED MAHDI JAFARI, “THE EFFECT OF WALL MATERIAL AND ENCAPSULATION METHOD ON PHYSICOCHEMICAL PROPERTIES MICRO-ENCAPSULATED FISH OIL,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 7, no. 1 , pp. 13–28, 2018, [Online]. Available: https://sid.ir/paper/233935/en

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