Microencapsulation of Menhaden Fish Oil Containing Soluble Rice Bran Fiber Using Spray Drying Technology

Wan, Yuting; Bankston, J. David; Bechtel, Peter J.; Sathivel, Subramaniam

doi:10.1111/j.1750-3841.2011.02111.x

Cited by 28 publications

(28 citation statements)

References 41 publications

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“…This result is different than that obtained by Wan et al . (); they reported that emulsions containing soluble rice bran fiber had higher G′ than G″. The apparent viscosities of EBE were significantly lower than those of ENBE (Table ), and both G′ and G″ of ENBE were larger than those of EBE.…”

Section: Resultsmentioning

confidence: 94%

“…Wan et al . () reported that emulsions containing soluble rice bran fiber had lower TBARS values than the control (no rice bran fiber) during storage. Therefore, soluble dietary fiber contained in BE may be another reason besides anthocyanin that the emulsion containing BE had lower TBARS values than the control.…”

Section: Resultsmentioning

confidence: 97%

“…It was close to the ME 57.32% obtained by Wan et al . () who reported that sodium caseinate was used to encapsulate menhaden oil. Effects on encapsulation efficiency of factors such as characteristics of coating material including type and composition, core/coating material ratio, properties of the emulsion and the drying process, have been reported (Baik et al .…”

Section: Resultsmentioning

confidence: 99%

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Effect of Blueberry Extract From Blueberry Pomace on the Microencapsulated Fish Oil

Solval

Alfaro

et al. 2014

Journal of Food Processing and Preservation

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The effect of the addition of blueberry extract (BE) obtained from blueberry pomace on lipid oxidation of pollock liver oil (PO) during microencapsulation was evaluated. An emulsion containing PO and BE (EBE) was prepared and spray dried in a pilot scale spray dryer. Thiobarbituric acids (TBARS) of EBE were lower (0.41 mmol/kg oil) than that of control without BE (ENBE) (0.47 mmol/kg oil). Also, TBARS value of 0.49 mmol/kg oil for microencapsulated PO with BE (MBE) after spray drying was lower than that of microencapsulated PO without BE (MNBE) (0.57 mmol/kg oil). MBE also had a lower TBARS value than that of MNBE after 17 days of storage at 4C and room temperature. This study indicated that BE reduced lipid oxidation of PO during emulsification. It also demonstrated that BE can be successfully used to delay the lipid oxidation during spray drying and storage of PO. Practical Applications Marine fish oils are good sources of eicosapentaenoic acid and docosahexaenoic acid. Blueberry (Vaccinium spp) extract obtained from blueberry pomace contains numerous bioactive compounds such as anthocyanin and soluble dietary fiber, which makes it a potential additive for functional foods. Because of its antioxidant properties, BE may reduce the oxidation of marine fish oils during microencapsulation processes.

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Section: Resultsmentioning

confidence: 94%

Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 99%

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Effect of Blueberry Extract From Blueberry Pomace on the Microencapsulated Fish Oil

Solval

Alfaro

et al. 2014

Journal of Food Processing and Preservation

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“…The k value is related to the viscous nature of the emulsions, in that it increases with increased viscosity. [16] Among the different emulsions, 5% BJ-E had a higher k value than 10% BJ-E. Control-E had the lowest k value at all temperatures other than 5 • C (Table 3). At 5 • C, Control-E and 10% BJ-E had the same k value.…”

Section: Physicochemical Properties and Yield Of Bjmentioning

confidence: 89%

“…Emulsion viscosity is important during microencapsulation since it has a direct effect on emulsion droplet size during atomization. [16] More viscous emulsions produce larger droplet size resulting in powders with large particle size. [28] Apparent viscosity of the emulsions decreased with increasing temperature ( Table 3).…”

Section: Physicochemical Properties and Yield Of Bjmentioning

confidence: 99%

Effects of Blueberry (Vaccinium corymbosum) Juice on Lipid Oxidation During Spray Drying of Microencapsulated Menhaden Oil

Mohideen

Stine

Bechtel

et al. 2014

International Journal of Food Properties

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This study investigated the effect of blueberry juice on menhaden oil lipid oxidation during microencapsulation. Oil in water emulsions containing menhaden oil with 0, 5, or 10% blueberry juice were spray dried to produce control-M, 5% BJ-M, and 10% BJ-M microencapsulated powders, respectively. All microencapsulated powders had similar encapsulation efficiencies with low surface oil content. Peroxide value (meq/kg of oil) was 4.50, 4.31, and 3.38 for control-M, 5% BJ-M and 10% BJ-M, respectively. Ten percent BJ-M had lower (P < 0.05) anisidine value, and totox values than 5% BJ-M and control-M. This indicated that 10% blueberry juice reduced lipid oxidation in menhaden oil during microencapsulation to a greater extent than the other formulations.

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Skipjack roe protein hydrolysate combined with tannic acid increases the stability of fish oil upon microencapsulation

Intarasirisawat

Benjakul

Vissessanguan

et al. 2014

Euro J Lipid Sci & Tech

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Microencapsulation of fish oil was achieved by spray drying the micro-emulsion, in which skipjack roe protein hydrolysate (SRPH: degree of hydrolysis, 5%) was used as the wall material in the absence or presence of tannic acid (TA) or oxidized tannic acid (OTA). Microcapsule using SRPH had a lower encapsulation efficiency (EE) than those having sodium caseinate-whey protein concentrate (Ca-WPC) as the wall materials (p < 0.05). The incorporation of TA or OTA in combination with SRPH yielded spherical encapsulated fish oil with higher EE but lower particle size (p < 0.05) than achieved with SRPH alone. Furthermore, the addition of TA retarded lipid oxidation of microcapsule more effectively as indicated by lower peroxide value and thiobarbituric acid reactive substances (TBARS) value during storage at 30°C for 4 weeks, compared with those using only SRPH (p < 0.05). Nevertheless, OTA in conjunction with SRPH yielded the higher EE than TA. Therefore, SRPH could serve as an alternative wall material for microencapsulation of fish oil, especially with the aid of TA or OTA.Practical application: SRPH having 5% DH in the presence of TA as wall materials could be alternatively used to encapsulate fish oil. The use of SRPH-TA could improve EE and oxidative stability of the obtained fish oil microcapsule. The fish oil microcapsule prepared using SRPH and TA could be incorporated in food products for increasing nutritive value. Additionally, the utilization of skipjack roe, which is a by-product of the tuna canning industry, can be maximized.

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Microencapsulation of Menhaden Fish Oil Containing Soluble Rice Bran Fiber Using Spray Drying Technology

Cited by 28 publications

References 41 publications

Effect of Blueberry Extract From Blueberry Pomace on the Microencapsulated Fish Oil

Effect of Blueberry Extract From Blueberry Pomace on the Microencapsulated Fish Oil

Effects of Blueberry (Vaccinium corymbosum) Juice on Lipid Oxidation During Spray Drying of Microencapsulated Menhaden Oil

Skipjack roe protein hydrolysate combined with tannic acid increases the stability of fish oil upon microencapsulation

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