Characteristics of the Encapsulated Unsaturated Fatty Acid Concentrate of Catfish Oil (Pangasius sp.)

Abstract

Concentrated unsaturated fatty acids are processed from refined catfish oil extracted from belly meat which is the byproduct of the industry processing pangasius fillets. This belly part contains high enough fat which can be used as a source of essential fatty acids. This essential fatty acid is useful for human health and can reduce the risk of cancer and cardiovascular disease. The purpose of this study was to evaluate the physical and chemical characteristics of the encapsulated concentrated unsaturated fatty acids that have been produced. This study used a combination of coatings (maltodextrin and sodium caseinate; 9:1, 8:2, 7:3) with a ratio of unsaturated fatty acid concentrate with coating 1:5. The physicochemical characteristics analyzed were microencapsulation efficiency, dried encapsulated yield, emulsion viscosity, wettability, water solubility, morphology (SEM) and hygroscopicity. Based on the results of the study show that the ratio of 9:1 is the most optimal comparison in this study which have the lowest emulsion viscosity 12.60 cP with the efficiency of microencapsulation of 40.91% and the dried encapsulated yield of 47.82%

Oxidative stability and sensory evaluation of sodium caseinate-based yak butter powder

“…A similar trend was observed by Zhang et al 9 , who reported 9.23 min and 16.34 min in their smallest and largest microcapsules, respectively. The redispersion time results in this study supported wettability results previously found in MD and NaCas encapsulated catfish oil’s unsaturated fatty acids (8.35–14.60 min) by Hastarini et al 19 . It was also observed that redispersion time increased with decreasing lactose concentration; probably due to the higher wettability of sugars (Lac) than proteins (NaCas) 18 .…”

“…However, Böger et al 22 reported lower EE (63.47%) in grape seed oil encapsulated with gum arabic and MD formulation. Conversely, Hastarini et al 19 , recorded 40.91% from catfish oil powder encapsulated with 9:1 NaCas:MD formulation. The lower EE observed in these studies could probably be due differences in encapsulation material formulations as well as larger particles as observed in sample C of this study.…”

“…Fresh yak butter was obtained from Qinghai Golden Qilian Dairy Co. Ltd (Qinghai province China) and encapsulation materials were obtained from Wanwang Biotechnology Co. Ltd (Shanghai, China). Based on preliminary studies and previous research, four microencapsulation formulations were investigated 14 , 19 . Yak butter was melted at 50 ℃ and homogenized with different amounts of sodium caseinate (NaCas), lactose (Lac), maltodextrin (MD) with dextrose equivalent of 10, and distilled water at 50 ℃ for 10 min at 10,000 rpm using XHF-D high-speed dispensator, Ningbo Scientz Biotechnology China.…”