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- Title
Wall materials and the presence of antioxidants influence encapsulation efficiency and oxidative stability of micro-encapsulated shrimp oil.
- Authors
Takeungwongtrakul, Sirima; Benjakul, Soottawat; H‐kittikun, Aran
- Abstract
The effect of different mixed wall materials including whey protein concentrate (WPC): sodium caseinate (SC) (1:1, w/w), WPC:SC:gum arabic (1:1:2, w/w/w), WPC:SC:glucose syrup (1:1:2, w/w/w) and WPC:SC:maltodextrin (1:1:2, w/w/w) on micro-encapsulation of shrimp oil was investigated. The highest encapsulation efficiency (EE) was obtained when the mixture of WPC, SC and glucose syrup was used (84.43-88.19%), while the lowest EE was found for the sample using WPC and SC as wall materials (50.37-53.05%). All powders had low moisture contents (<3.5%) and no difference in volume-weighted mean particle diameter (d43) was noticeable ( P > 0.05). Oxidative stability of shrimp oil micro-capsules using a mixture of WPC, SC and glucose syrup as wall materials incorporated with different antioxidants was examined during storage at 30°C for 6 weeks. With increasing storage time, an increase in peroxide value (PV) was observed ( P < 0.05). The lowest PV was found in those samples with added lemon essential oil + EDTA + tannic acid after 6 weeks of storage ( P < 0.05). Thus, the use of appropriate wall materials in combination with antioxidants yielded micro-encapsulated shrimp oil with high oxidative stability. Practical applications: Shrimp hepatopancreas, a byproduct from shrimp processing industries, is one of the important sources of lipids and astaxanthins, which are susceptible to oxidation. Micro-encapsulation is a process by which small particles of core materials are covered with wall materials. Wall material is important in developing micro-encapsulation. Additionally, the use of potential antioxidants in conjunction with micro-encapsulation is required to enhance oxidative stability of shrimp oil during the extended storage. Impact of wall materials and antioxidants on encapsulation efficiency and oxidative stability of micro-encapsulated shrimp oil.
- Subjects
ANTIOXIDANTS; ENCAPSULATION (Catalysis); MARINE animal oils; MICROENCAPSULATION; MALTODEXTRIN; PEROXIDES
- Publication
European Journal of Lipid Science & Technology, 2015, Vol 117, Issue 4, p450
- ISSN
1438-7697
- Publication type
Article
- DOI
10.1002/ejlt.201400235