Physicochemical Characteristic of Microencapsulated Fish Oil by Freeze-drying using Different Combinations of Wall Materials
1Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.
2Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
3Department of Chemistry College of Basic Sciences, Shahrood Branch, Islamic Azad University, Shahrood, Iran.
4Department of Food Chemistry, Research Institute of Food Science and Technology, PO Box 91735-147, Mashhad-Quchan Highway Mashhad, Iran.
DOI : http://dx.doi.org/10.13005/bbra/2171
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The objective of this study was to evaluate the influence of different wall material component in the microencapsulation of kilka oil (clupeonella cultriventris caspia) by freeze drying. In this study, kilka oil as a core material was microencapsulated with Maltodextrin (MD), Sodium Caseinate (SC), whey protein concentrate (WPC) and modified starch (Hi-Cap 100TM) at a ratio of 1:3 (core: wall) in four formula. The emulsions used for particle production were characterized for stability, viscosity and droplet size in emulsion and moisture, microencapsulation efficiency (ME) and bulk density in powder. Emulsion containing MD: WPC: Hi-cap had lower stability compared to others. Results showed emulsion with MD: WPC: Hi-cap: SC had biggest particle size and lowest value in viscosity in emulsion. The best encapsulation efficiency was obtained for MD: Hi-Cap: WPC combination which also showed poorer emulsion stability and lowest value in moisture. The microencapsulated fish oil produced has good physicochemical properties which lead to its more widespread application in food industry as a food additive.
KEYWORDS:Fish oil; Microencapsulation; Freeze drying; Microencapsulation efficiency
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1013 Accepted on: 13 August 2015
