The correlation of wall material composition with flow characteristics and encapsulation behavior of fish oil emulsion

Aghbashlo, Mortaza; Mobli, Hossein; Madadlou, Ashkan; Rafiee, Shahin

doi:10.1016/j.foodres.2012.07.031

Cited by 101 publications

(66 citation statements)

References 55 publications

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“…On the other hand, the encapsulation efficiency of SFD reached 90.80%, while that of FD and SD was 49.7% and 72.64%, respectively. The encapsulation efficiency of SD was higher than that of Aghbashlo et al [18] and lower than that of Aghbashlo et al [29] which may be related to the changes in selection of wall materials and the application of different analytical methods of SFD atomized the emulsion into small droplets under the condition of negative pressure, which promoted the embedment process. Thus, it can be concluded that SFD ensured the highest yield and encapsulation efficiency than SD and FD.…”

Section: Discussionmentioning

confidence: 64%

Comparative Study on Different Drying Methods of Fish Oil Microcapsules

Pang

Duan

Ren

et al. 2017

Journal of Food Quality

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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.

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Section: Discussionmentioning

confidence: 64%

Comparative Study on Different Drying Methods of Fish Oil Microcapsules

Pang

Duan

Ren

et al. 2017

Journal of Food Quality

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show abstract

“…For diverse combinations of carbohydrate carrier solids, the increasing emulsion diameter resulted in a decreasing retention of d-limonene. This implies that a fine emulsion is stable during atomization and spray drying, and indicates that, for the proper wall materials, the emulsion droplet size is a significant factor for flavor retention (AGHBASHLO et al, 2012). Risch and Reineccius (1988) also reported in a similar research that a smaller emulsion size yields a higher retention of orange oil.…”

Section: Water Activity (A W ) Of the Microcapsulesmentioning

confidence: 80%

Characterization of new sources of derivative starches as wall materials of essential oil by spray drying

Verdalet-Guzmán¹,

Martínez-Ortiz²,

Martı́nez-Bustos³

2013

Food Sci. Technol (Campinas)

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“…Dextrin is also easier to absorb water than arabic gum which has a more complex chemical structure, consisted of D-galactose, L-arabinose, D-glucuronic acid, and L-rhamnosa. 13 In addition, dextrin that may be used as a material for encapsulating volatile compounds and oils, 9 is stable against heat and oxidation process in order to protect the compound against oxidation or heat in the grinding process. 10 Ethanol extract nanoparticle from Rhaphidophora pinnata leaves indicates its activity as an in vitro antimutagenic.…”

Section: Discussionmentioning

confidence: 99%

“…[7][8] Moreover, arabic gum can be utilized as an emulsifier so that the ingredients that have been processed with the addition of arabic gum will be easily dissolved in water or oil. Meanwhile, dextrin that can be used as a material for encapsulating volatile compounds and oils, 9 is stable against heat and oxidation in order to protect compounds against oxidation or heat.…”

Section: Introductionmentioning

confidence: 99%