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Oxidative Stability, Structure, and Physical Characteristics of Microcapsules Formed by Spray Drying of Fish Oil with Protein and Dextrin Wall Materials
Author(s) -
Kagami Y.,
Sugimura S.,
Fujishima N.,
Matsuda K.,
Kometani T.,
Matsumura Y.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb05755.x
Subject(s) - dextrin , maltodextrin , maillard reaction , chemistry , food science , browning , spray drying , fish oil , oil droplet , fish <actinopterygii> , chromatography , chemical engineering , emulsion , organic chemistry , fishery , biology , starch , engineering
Maltodextrins and a highly branched cyclic dextrin (HBCD) were tested for their ability to serve as wall materials for microcapsules with proteins. HBCD or a maltodextrin of DE18 with sodium caseinate (SC) improved the oxidative stability of encapsulated fish oil; however, the DE18/SC wall system had 2 disadvantages: browning induced by the Maillard reaction and agglomeration. The oil load level and the selection of dextrin strongly affected the outer topography and the inner structure, as well as the ratio of the oil to dextrin on the surface of the microcapsules. It is stated that drying speeds of dextrin and oil load levels were shown to be likely related to the structural difference in the microcapsules.