Development of Fish Oil-Loaded Microcapsules Containing Whey Protein Hydrolysate as Film-Forming Material for Fortification of Low-Fat Mayonnaise.
food fortification
lipid oxidation
microencapsulation
omega-3
spray-drying
whey protein
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
30 Apr 2020
30 Apr 2020
Historique:
received:
31
03
2020
revised:
20
04
2020
accepted:
21
04
2020
entrez:
6
5
2020
pubmed:
6
5
2020
medline:
6
5
2020
Statut:
epublish
Résumé
The influence of the carbohydrate-based wall matrix (glucose syrup, GS, and maltodextrin, MD21) and the storage temperature (4 °C or 25 °C) on the oxidative stability of microencapsulated fish oil was studied. The microcapsules (ca. 13 wt% oil load) were produced by spray-drying emulsions stabilized with whey protein hydrolysate (WPH), achieving high encapsulation efficiencies (>97%). Both encapsulating materials showed an increase in the oxidation rate with the storage temperature. The GS-based microcapsules presented the highest oxidative stability regardless of the storage temperature with a peroxide value (PV) of 3.49 ± 0.25 meq O
Identifiants
pubmed: 32365987
pii: foods9050545
doi: 10.3390/foods9050545
pmc: PMC7278592
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Spanish Ministry of Science and Innovation
ID : CTQ2017-87076-R
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