Oxidative Stability of Spray-Dried Microencapsulated Fish Oils with Different Wall Materials |
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| Authors: | Parastoo Pourashouri Bahareh Shabanpour Seyed Hadi Razavi Seid Mahdi Jafari Ali Shabani Santiago P Aubourg |
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| Institution: | 1. Department of Fisheries, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Golestan, IranPourashouri.p@gmail.com;3. Department of Fisheries, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Golestan, Iran;4. Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran;5. Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran;6. Department of Food Technology, Institute for Marine Research (CSIC), Vigo, Pontevedra, Spain |
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| Abstract: | Multilayer microencapsulation of fish oil was evaluated by using fish gelatin (treated with or without microbial transglutaminase MTGase]), chitosan, and maltodextrin for its ability to control lipid oxidation. This study showed that a mixture containing gelatin and maltodextrin obtained the highest percentage of core release. The oxidative stability of the formulated mixtures and the bulk oils was investigated during a period of 60 days. The peroxide value (PV) was assessed as a parameter for primary oxidation products, and p-anisidine (p-AV) and thiobarbituric acid reactive sub-stances (TBARS) was used to analyze secondary oxidation compounds. Observation of oxidation products showed that combinations of gelatin and maltodextrin made by adding MTGase and a mixture of gelatin and chitosan were able to increase the oxidative stability, and increases in PV and p-AV and TBARS were found for all oils. |
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| Keywords: | microencapsulation gelatin chitosan MTGase lipid oxidation |
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