Optimization of the Encapsulation of Lemuru Fish Protein Hydrolysate by Spray-Drying Using Response Surface...

Area of Science:

• Food Science and Technology
• Biotechnology
• Chemical Engineering

Background:

• Lemuru fish protein hydrolysate (LFPH) requires encapsulation for stability.
• Optimal encapsulation conditions for LFPH using statistical methods are not well-established.
• This study addresses the need to optimize LFPH encapsulation.

Purpose of the Study:

• To determine the optimal conditions for encapsulating lemuru fish protein hydrolysate.
• To investigate the effects of carrier agent concentration and spray dryer temperature on encapsulation.
• To validate the optimized encapsulation process using response surface methodology.

Main Methods:

• Response surface methodology (RSM) was employed to analyze variable interactions.
• Maltodextrin and gum Arabic were used as carrier agents.
• Spray drying was performed with varying mass per volume ratios (10-30%) and inlet temperatures (90-100 °C).

Main Results:

• Optimal encapsulation conditions were identified as 25% maltodextrin and 100 °C inlet temperature.
• The optimized process achieved a high desirability index of 0.864.
• Characterization confirmed improved properties of encapsulated LFPH, including enhanced stability and narrower particle size distribution.

Conclusions:

• Successful encapsulation of lemuru fish protein hydrolysate was achieved using maltodextrin at 25% and 100 °C.
• The optimized encapsulation significantly improved the hydrolysate's properties.
• Further research into the functional properties of the encapsulated protein hydrolysate is recommended.