Structural and oxidative stabilization of spray dried fish oil microencapsulates with gum arabic and sage polyphenols: Characterization and release kinetics

Binsi, P.K.; Nayak, Natasha; Sarkar, Preetam; Jeyakumari, A.; Ashraf, P. Muhamed; Ninan, George; Ravishankar, C.N.

doi:10.1016/j.foodchem.2016.09.126

Cited by 100 publications

(54 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Changes in color are associated with the oxidation of triacylglycerols and free fatty acid since this process can produce colored products. Thus, the color can be a sign of the oxidative deterioration degree of foods with a high‐fat content …”

Section: Resultsmentioning

confidence: 99%

“…Thus, the color can be a sign of the oxidative deterioration degree of foods with a high-fat content. 49 At t = 0, microencapsulated chia seed oil produced without antioxidants presented as a creamish color having mean values of L * = 90.72, a * = −2.63, and b * = 16.29 (Table 4). In general, when antioxidants were incorporated, the powders were off-white, with higher WI values than the control.…”

Section: Effect Of Natural Antioxidants On Oxidative Stability and Comentioning

confidence: 99%

See 1 more Smart Citation

Effect of natural antioxidants on the physicochemical properties and stability of freeze‐dried microencapsulated chia seed oil

et al. 2018

View full text Add to dashboard Cite

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Effect Of Natural Antioxidants On Oxidative Stability and Comentioning

confidence: 99%

Effect of natural antioxidants on the physicochemical properties and stability of freeze‐dried microencapsulated chia seed oil

et al. 2018

View full text Add to dashboard Cite

show abstract

“…Microencapsulation technology could isolate functional oils from deteriorating effects of air, mitigate the evaporation rate of volatile cores, mask the taste or odor of core materials, and isolate reactive core materials from chemical attacks [11]. The key step is the selection of the microencapsulation process and the coating materials in microencapsulation of foods [12,13].…”

Section: Introductionmentioning

confidence: 99%

Comparative Study on Different Drying Methods of Fish Oil Microcapsules

Pang

Duan

Ren

et al. 2017

Journal of Food Quality

View full text Add to dashboard Cite

Microencapsulation is widely used to minimize the oxidation of fish oil products. This study compared the effects of different drying methods, for example, spray drying (SD), freeze drying (FD), and spray freeze drying (SFD) on the microencapsulation of fish oil. Spray drying (SD) is the most common method for producing fish oil microcapsules, and it has low operation cost and short processing time, while the product yield and quality are poor. Freeze drying (FD) can be used to produce oil microcapsules with high quality, but it takes long time and high overall cost for drying. Spray freeze drying (SFD) is a new method for the preparation of microcapsules, which combines the SD and FD processes to obtain high quality powder. The yield of powder reached 95.07% along with porous structure by SFD. The stability and slow-release property of SFD products were better than those of SD and FD, which showed that SFD improved product storage stability and potential digestibility.

show abstract

“…Se utilizó un colorímetro (NIPON DENSHOKU, modelo ZE-2000, Japón) y la escala propuesta por Hunter siendo L*, a* y b* los valores considerados para el cálculo de blancura (Binsi et al, 2017).…”

Section: Determinación De Colorunclassified

Proximal composition and functional properties of lyophilizated surimi of Dosidicus gigas “jumbo squid”

Solari-Godiño¹,

Córdova-Ramos²,

Pilco-Quesada³

et al. 2017

sci. agropecu

View full text Add to dashboard Cite

El propósito de la investigación fue determinar la composición proximal y propiedades funcionales del surimi liofilizado de calamar gigante (Dosidicus gigas). Se elaboró surimi a partir de calamar gigante y fue liofilizado hasta obtener surimi en polvo para evaluar sus características y propiedades funcionales. El contenido de proteínas fue 58,7% y carbohidratos 30,5%. La solubilidad proteica en agua y sal (3%) fueron 21,1% y 40,6% respectivamente, siendo estos valores superiores a surimi en polvo de especies comerciales. La capacidad de gelificación fue 2,4% y la capacidad emulsificante fue 79,9% a una concentración del 1,0%. El color en la escala de Hunter fue L*: 91,5; a*: 0,5; b*:7,0. El surimi en polvo de calamar gigante fue considerado como un polvo proteico funcional debido a su contenido porcentual proteico, y tuvieron buenas características tecnológicas y de gran potencial en la industria alimentaria.Palabras clave: surimi; calamari gigante; Dosidicus gigas; propiedades funcionales proteicas. AbstractThe purpose of the research was to determinate proximal composition and functional properties of the giant squid freeze-dried surimi (Dosidicus gigas). Surimi elaborated from giant squid and it lyophilized until obtaining surimi powder to evaluate its characteristics and functional properties. The protein content was 58.7% and carbohydrate 30.5%. Protein solubility in water and salt (3%) were 21.1% and 40.6% respectively, these values being higher than surimi powder of commercial species. The gelling capacity was 2.4% and the emulsifying capacity was 79.9% at a concentration of 1.0%. The color on the Hunter scale was L*: 91.5; a*: 0.5; b*: 7.0. Giant squid powder surimi considered as a functional protein powder due to its percentage protein content, and had good technological characteristics and great potential in the food industry.

show abstract

Structural and oxidative stabilization of spray dried fish oil microencapsulates with gum arabic and sage polyphenols: Characterization and release kinetics

Cited by 100 publications

References 28 publications

Effect of natural antioxidants on the physicochemical properties and stability of freeze‐dried microencapsulated chia seed oil

Effect of natural antioxidants on the physicochemical properties and stability of freeze‐dried microencapsulated chia seed oil

Comparative Study on Different Drying Methods of Fish Oil Microcapsules

Proximal composition and functional properties of lyophilizated surimi of Dosidicus gigas “jumbo squid”

Contact Info

Product

Resources

About