| dc.description.abstract | Marine lipids and especially polyunsaturated omega-3 fatty acids play important roles in human nutrition and health (Hamed et al. 2022). Their unsaturated nature makes them highly susceptible to lipid oxidation that result in unpleasant taste and smell. Thus, there is a need to protect these oils from oxygen and conditions that catalyzes the lipid oxidation (Hamed et al. 2022). Microencapsulation is one way of physically protect the oil from lipid oxidation when used as food ingredient. Microencapsulation process, particularly the spray drying technique has been employed to minimize the lipid oxidation and simultaneously provide stable products (Islam et al. 2018). The aim of this study was to I) investigate whether a new plant-based wall material (rice protein and maltodextrin) exhibits good emulsifying properties or not and to II) optimize the spray drying variables (aspirator rate, inlet-drying air temperature, and spraying air mass flow rate) on encapsulation efficiency (EE), peroxide value (PV) and moisture content (MC) of microencapsulated salmon oil. The impacts of these variables were examined via Complete Randomized Designed. Results indicated that investigated variables had significant effects on studied microencapsulation properties and the optimal spray-drying variables giving the highest EE, lowest PV and MC were found. According to this research, plant-based wall materials (rice protein and maltodextrin) exhibited good emulsification properties and may be an alternative for animal-based wall materials to protect Omega-3 fatty acids in food industry.
Keywords: Microencapsulation properties, plant proteins, rice protein, salmon oil microencapsulation, spray dryer parameters. | |
