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Suitable coating material for microencapsulation of spray-dried fish oil
M Tirgar1, S Jinap2, I S M Zaidul3
1Department of Food Science/Food Safety Research Centre (FOSREC), Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia.
Journal of Food Science and Technology
|July 4, 2015
Summary
This study identified optimal coating blends for microencapsulated fish oil powder. Maltodextrin, Arabic gum, and methylcellulose combinations enhance emulsion stability and powder properties.
Area of Science:
- Food Science and Technology
- Materials Science
Background:
- Fish oil is rich in omega-3 fatty acids but prone to oxidation.
- Microencapsulation protects fish oil, improving its stability and handling.
Purpose of the Study:
- To screen suitable coating materials for microencapsulated fish oil powder.
- To evaluate the impact of maltodextrin, Arabic gum, and methylcellulose blends on physical properties.
Main Methods:
- Utilized ternary blends of maltodextrin, Arabic gum, and methylcellulose.
- Assessed physical properties of fish oil emulsions and encapsulated powders.
- Analyzed droplet size, emulsion stability, and surface oil content.
Main Results:
- Arabic gum significantly affected droplet size.
- Maltodextrin impacted emulsion stability and surface oil.
- Methylcellulose influenced droplet width distribution.
Conclusions:
- An optimal blend of 16% maltodextrin, 6.5% Arabic gum, and 0.88% methylcellulose is proposed.
- This blend is expected to yield microencapsulated fish oil powder with desirable physical properties.
