Microencapsulation of Fish Oil Using Spray Granulation, Spray Drying and Freeze Drying

von Sri Haryani Anwar

210 Seiten, Taschenbuch

Kurzbeschreibung des Verlags

The stability of microencapsulated fish oil prepared using various drying methods isinvestigated. In the preliminary study, two production processes, i.e., spray granulation(SG) and SG followed by film coating (SG-FC) are examined and compared. First, threetypes of fish oil (10/50, 33/22, and 18/12) based on the ratios of eicosapentaenoic acid(EPA) and docosahexaenoic acid (DHA) are used in the SG process. Each type of fish oilwas emulsified with soybean soluble polysaccharide (SSPS) and maltodextrin to produce25% oil powders. Second, a 15% film coating of hydroxypropyl betacyclodextrin(HPBCD) is applied to the SG granules. The powder stability against oxidation isexamined by measurement of peroxide values (PV) and GC-headspace propanal after 6-week's storage at room temperature (± 21 ºC) and at 3 - 4 ºC. The results show that thecoated powders have lower stability than uncoated powders and this indicates that thefilm coating by HPBCD ineffectively protected the fish oil as the coating process mighthave induced further oxidation.

• Themen: Technologie, Ingenieurswissenschaft, Landwirtschaft, Industrieprozesse Technologie, allgemein
• ISBN: 9783869557175
• Sprache: Englisch
• Erscheinungsdatum: 12.04.2011
• Größe: 210 x 148 mm
• Verlag: Cuvillier