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Micro-encapsulation of Pacific white shrimp oil as affected by emulsificationcondition

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Micro-encapsulation of shrimp oil using the mixture of whey protein concentrate (WPC) and sodium caseinate (SC) (1:1, w/w) as a wall materialwas carried out. The impact of core/wall material ratios (1:2 and 1:4, w/w) and homogenizing pressures (13.79 and 27.58 MPa) on characteristicsand stability of emulsion was investigated. The size of emulsion oil droplets decreased with increasing homogenizing pressure (P < 0.05) but wasnot influenced by core/wall material ratio (P > 0.05). During the extended storage, particle size, flocculation factor (Ff) and coalescence index (Ci)of all emulsions sharply increased, especially in emulsions prepared at 13.79 MPa with a core/wall material ratio of 1:2 (P < 0.05). After spraydrying, micro-encapsulated shrimp oil (MSO) prepared at 13.79 MPa with a core/wall material ratio of 1:2 had the larger size than others (P < 0.05).MSO prepared using a core/wall material ratio of 1:4 with homogenizing pressure of 27.58 MPa exhibited higher encapsulation efficiency (EE)(51.3%–52.8%) than others. Thus, both core/wall material ratio and homogenizing pressure directly affected micro-encapsulation of shrimp oil.

Keywords: Shrimp oil; Emulsion; Pressure; Encapsulation; Spray drying

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Informasi Detail

Judul Seri

Food Science and Human Wellness

No. Panggil

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Penerbit

: Elsevier B.V.., 2014

Deskripsi Fisik

Food Science and Human Wellness 3 (2014) 175–182

Bahasa

English

ISBN/ISSN

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Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

Food And Health

Info Detail Spesifik

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Pernyataan Tanggungjawab

Wati/Agus

Versi lain/terkait

Lampiran Berkas

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