Fish gelatin and κ carrageenan and different encapsulation methods on oxidative stability of fish oil microcapsules

Document Type : Research Article

Authors

1 Department of Fisheries, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

2 Fisheries, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

3 Department of Food Process Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

Abstract

In this study the stability and release of microencapsulated fish oil prepared by different wall materials (fish gelatin, κ -carrageenan and fish gelatin+ κ carrageenan), physical and chemical methods (coacervation, spray drying and freeze drying) were examined. In-vitro controlled release of the microcapsules and peroxide (PV); ρ-Anisidine values during 10 days storage at accelerated conditions (45 °C) were investigated. The results of solubility of protein powders and oxidative stability showed that fish gelatin was the best wall material and coacervation was the best method to encapsulation of fish oil. These powders had higher solubility and lower PV, p-AV than the other treatments. The highest and lowest core releases were observed by coacervation method (93.16 and 80 %). At spray and freeze drying methods, gelatin had more release than the other wall materials. Comparison of the different methods and wall materials confirmed that combination of matrices, drying methods are effective on physical characteristics and oxidative stability of encapsulated fish oil.

Keywords

Main Subjects


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