Effect of different dextrose equivalents of maltodextrin on oxidation stability in encapsulated fish oil by spray drying |
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| Authors: | Asmaliza Abd Ghani Sae Adachi Hirokazu Shiga Tze Loon Neoh Shuji Adachi |
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| Affiliation: | 1. Applied Bioresource Science Department, The United Graduate School of Agricultural Sciences, Ehime University, Matsuyama, Japan;2. Faculty of Bioresources &3. Food Industry, School of Food Industry, Universiti Sultan Zainal Abidin, Terengganu, Malaysia;4. Department of Applied Biological Science, Kagawa University, Miki-cho, Japan;5. Faculty of Bio-environmental Science, Department of Agriculture and Food Technology, Kyoto Gakuen University, Kyoto, Japan;6. Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Kyoto, Japan |
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| Abstract: | Encapsulating fish oil by spray drying with an adequate wall material was investigated to determine if stable powders containing emulsified fish-oil-droplets can be formed. In particular, the dextrose equivalent (DE) of maltodextrin (MD) affects the powder structure, surface-oil ratio, and oxidative stability of fish oil. The carrier solution was prepared using MD with different DEs (DE = 11, 19, and 25) and sodium caseinate as the wall material and the emulsifier, respectively. The percentage of microcapsules having a vacuole was 73, 39, and 38% for MD with DE = 11, 19, and 25, respectively. Peroxide values (PVs) were measured for the microcapsules incubated at 60 °C. The microcapsules prepared with MD of DE = 25 and 19 had lower PVs than those prepared with MD of DE = 11. The difference in PV can be ascribed to the difference in the surface-oil ratio of the spray-dried microcapsules. |
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| Keywords: | dextrose equivalent fish oil peroxide value spray drying surface oil |
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