Impact of shrimp lipid extract and wall material on the characteristics of microcapsules containing fish oil encapsulated using the double emulsion method
Roghayeh Jafari Taraji
1
(
)
Bahareh Shabanpour
2
(
Dept. of Seafood Processing, Faculty of Fisheries and Environmental Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
)
Parastoo Pourashouri
3
(
., Dept. of Seafood Processing, Faculty of Fisheries and Environmental Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
)
Keywords: fish oil, microencapsulation, double emulsion, zein, WPC,
Abstract :
In this study, fish oil was microencapsulated using a double emulsion technique and freeze-drying. In the inner aqueous phase, fish protein hydrolysate was used, while the middle oil phase contained fish oil and fish oil + shrimp fat extract. Microcapsules were produced with varying combinations and ratios of the outer wall using whey protein concentrate (WPC) + Arabic gum + zein (4:2:1 (w/w)), WPC + Arabic gum (4:3 (w/w)), WPC + zein (4:3 (w/w)), and Arabic gum + zein (4:3 (w/w)). The creaming index, Antioxidant characterization (DPPH free radical scavenging and Ferric reducing power (FRAP) assay), efficiency of fish oil microencapsulation, particle size distribution, and zeta potential were assessed. Additionally, the oxidative stability (peroxide value, p-anisidine, and conjugated dienes) of the microcapsules was evaluated during three months of storage. The results indicated that the presence of shrimp fat extract in the middle phase contributed to increased antioxidant properties and improved oxidative stability. The WPC + Arabic gum + zein treatment showed the lowest creaming index and the highest stability over time. The highest encapsulation efficiency of oil (75.55%) was also observed in this treatment. The oxidative stability assessment results showed that the type and composition of the outer wall affected oxidation. The WPC + Arabic gum + zein microcapsule exhibited the lowest oxidation levels over the three months.
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