Literature DB >> 25190876

Influence of emulsion composition and spray-drying conditions on microencapsulation of tilapia oil.

Hui Huang1, Shuxian Hao1, Laihao Li1, Xianqing Yang1, Jianwei Cen1, Wanling Lin1, Ya Wei1.   

Abstract

The influence of processing conditions on the microencapsulation of tilapia oil by spray drying was studied. Trehalose, gelatin, sucrose and xanthan were used as emulsion composition. The experimental parameters of spray drying such as inlet air temperature, solid content, drying air flow rate and atomizing pressure were optimized using a central composite design. Encapsulation efficiency and lipid oxidation were determined. Bulk density, powder morphology and particle size were also analyzed. Trehalose improved the glass transition temperature of wall material significantly and prevented the oxidation of the fish oil. Encapsulation efficiency reached a maximum of 90 % under optimum conditions with an inlet air temperature of 121 °C, a drying air flow rate of 0.65 m(3)/min and a spray pressure of 100 kPa.

Entities:  

Keywords:  Emulsion composition; Microencapsulation; Spray drying; Tilapia oil

Year:  2012        PMID： 25190876      PMCID： PMC4152544          DOI： 10.1007/s13197-012-0711-2

Source DB:  PubMed          Journal:  J Food Sci Technol        ISSN： 0022-1155            Impact factor:   2.701


  7 in total

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Authors:  R Uauy; A Valenzuela
Journal:  Nutrition       Date:  2000 Jul-Aug       Impact factor: 4.008

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Authors:  M A Trindade; C R Grosso
Journal:  J Microencapsul       Date:  2000 Mar-Apr       Impact factor: 3.142

3.  Temperature effect on lactose crystallization, maillard reactions, and lipid oxidation in whole milk powder.

Authors:  Marianne K Thomsen; Lene Lauridsen; Leif H Skibsted; Jens Risbo
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4.  Effect of glass transition temperature on the stability of lyophilized formulations containing a chimeric therapeutic monoclonal antibody.

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Journal:  Pharm Res       Date:  1997-05       Impact factor: 4.200

5.  Production of salted and pressed anchovies (stolephorus sp.) and it's quality evaluation during storage.

Authors:  Dipty A Siriskar; Gulab Dattarao Khedkar; David Lior
Journal:  J Food Sci Technol       Date:  2011-07-22       Impact factor: 2.701

6.  Effect of relative humidity on oxidation of flaxseed oil in spray dried whey protein emulsions.

Authors:  Riitta Partanen; Janne Raula; Rauni Seppänen; Johanna Buchert; Esko Kauppinen; Pirkko Forssell
Journal:  J Agric Food Chem       Date:  2008-06-24       Impact factor: 5.279

7.  Recent advances in drying and dehydration of fruits and vegetables: a review.

Authors:  V R Sagar; P Suresh Kumar
Journal:  J Food Sci Technol       Date:  2010-02-06       Impact factor: 2.701
  7 in total
  5 in total

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Journal:  J Food Sci Technol       Date:  2018-12-10       Impact factor: 2.701

2.  Effect of chia oil and pea protein content on stability of emulsions obtained by ultrasound and powder production by spray drying.

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Journal:  J Food Sci Technol       Date:  2020-10-10       Impact factor: 3.117

3.  Enhanced oxidative stability of fish oil by encapsulating in culled banana resistant starch-soy protein isolate based microcapsules in functional bakery products.

Authors:  Taslima Ayesha Aktar Nasrin; Anil Kumar Anal
Journal:  J Food Sci Technol       Date:  2014-10-30       Impact factor: 2.701

4.  Microencapsulation of sea buckthorn (Hippophae rhamnoides L.) pulp oil by spray drying.

Authors:  Sining Xu; Zhishu Tang; Hongbo Liu; Mei Wang; Jing Sun; Zhongxing Song; Chunli Cui; Chen Sun; Shijun Liu; Zheng Wang; Jingao Yu
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Review 5.  Future of Structured Lipids: Enzymatic Synthesis and Their New Applications in Food Systems.

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Journal:  Foods       Date:  2022-08-10
  5 in total

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