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Indexed/Abstracted in: EMBASE, Science Citation Index Expanded (SciSearch), Scopus
Impact Factor 0,246
Online ISSN 1827-160X
Pourshouri P. 1, Shabanpour B. 1, Razavi S. H. 2, Jafari S. M. 3, Shabani A. 1, Aubourg S. P. 4
1 Department of Fisheries Gorgan University of Agricultural Science and Natural Resources, Gorgan,Golestan, Iran;
2 Department of Food Science and Technology Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran;
3 Department of Food Science and Technology Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran;
4 Department of Food Technology Institute for Marine Research (CSIC), Pontevedra, Spain
Aim: The aim of this paper was to evaluate the effect of wall material composition on oxidative stability of fish oil microcapsule.
Methods: A total of 4 wall material including maltodextrin (MD), fish gelatin (Ge), chitosan (Cs) and a enzyme (microbial transglutaminase) (MTG), were used to preparing microcapsule. The oxidative stability of the formulated mixtures and the bulk oils was investigated during a period of 60 days.
Results: This study showed that a mixture containing a gelatin and maltodextrin obtained highest percentage of core release. The peroxide value (PV) was assessed as a parameter for primary oxidation products and p-anisidine (p-AV) was used to analyze secondary oxidation compounds. Observation of oxidation products showed combinations of gelatin and maltodextrin by adding MTGase and mixture of gelatin and chitosan were able to increase the oxidative stability and increases in PV and p-AV were found for all oils
Conclusion: Overall, spray-dried fish oils were more oxidatively stable than bulk oils and thus have excellent potential as a ω-3 fatty acid ingredient for functional foods.