Microencapsulation of Fish Oil-Oregano Essential Oil Blends by Spray Drying and its Oxidative Stability
Publish Year: 1396
نوع سند: مقاله ژورنالی
زبان: English
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شناسه ملی سند علمی:
JR_JASTMO-19-7_009
تاریخ نمایه سازی: 1 آذر 1402
Abstract:
Microencapsulation of fish oil-oregano essential oil blends were done by spray drying method. Sodium caseinate, bovine gelatin, gum Arabic and maltodextrin were used as wall material. Fish oil and wall material was used at the ratio of ۱:۲:۲. In order to improve the oxidative stability of the fish oil encapsulates, oregano essential oil was added at ۰.۵۰% concentration. Physical, chemical and oxidative stability of fish oil microencapsulates were analyzed. Microcapsules had a moisture content of ۲.۵۶-۴.۲%. Encapsulation efficiency of microencapsulates was found to be ۳۹.۶۰-۶۵.۱۳%. Morphological characterization of microcapsules was done by Scanning Electron Microscopy (SEM) revealing spherical shape of particles with wrinkles. Oxidative stability studies revealed that encapsulates prepared by sodium caseinate and gum Arabic with oregano essential oil showed lower TBA (۰.۵۸ mg malonaldehyde kg-۱) value than control (۹.۹۲ mg malonaldehyde kg-۱). Results indicated that oregano essential oil can be used to improve the oxidative stability of fish oil microencapsulates.
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Authors
A. Jeyakumari
Mumbai Research Centre of ICAR, Central Institute of Fisheries Technology, Vashi. India.
A. A. Zynudheen
ICAR, Central Institute of Fisheries Technology, Cochin, India.
P. K. Binsi
ICAR, Central Institute of Fisheries Technology, Cochin, India.
U. Parvathy
Mumbai Research Centre of ICAR, Central Institute of Fisheries Technology, Vashi. India.
C. N. Raishankar
ICAR, Central Institute of Fisheries Technology, Cochin, India.
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