scholarly journals Characteristics of freeze-dried nanoencapsulated fish oil with whey protein concentrate and gum arabic as wall materials

2019 ◽  
Vol 39 (suppl 2) ◽  
pp. 475-481 ◽  
Author(s):  
Farideh VAHIDMOGHADAM ◽  
Rezvan POURAHMAD ◽  
Ali MORTAZAVI ◽  
Daryoush DAVOODI ◽  
Reza AZIZINEZHAD
Keyword(s):  
Fish Oil ◽  
Whey Protein ◽  
Gum Arabic ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Freeze Dried ◽  
Wall Materials

scholarly journals Technical Parameters Affecting the Spray Drying of Roselle (Hibiscus Sabdariffa) Powder

2020 ◽  
Vol 14 (4) ◽  
pp. 2407-2416
Author(s):  
Nguyen Phuoc Minh
Keyword(s):  
Whey Protein ◽  
Spray Drying ◽  
Air Temperature ◽  
Feed Rate ◽  
Gum Arabic ◽  
Whey Protein Concentrate ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Hibiscus Sabdariffa ◽  
Protein Concentrate

Roselle (Hibiscus sabdariffa) was a member of Malvaceae family. Its calyxes had bright red color due to presence of anthocyanin with an excellent antioxidant property. Raw roselle (Hibiscus sabdariffa L.) calyx was highly perishable due to its high moisture content. In order to diversify products from this plant, this research evaluated the possibility of spray drying for roselle extract into dried powder for long-term consumption. We focused on the effect of sugar alcohols (mannitol, sorbitol, isomalt, xylitol, erythritol) at 8%, carrier agents (maltodextrin, gum arabic, glutinous starch, whey protein concentrate, carboxymethyl cellulose) at 12%, operating parameters of spray dryer (inlet/outlet air temperature, feed rate) on physicochemical quality (bulk density, solubility, total phenolic content, total flavonoid content, anthocyanin content) of rosselle powder. Results showed that the optimal spray drying variables for rosselle powder should be 8% isomalt, 12% whey protein concentrate, inlet/ outlet air temperature 140/85oC/oC, feed rate 12 ml/min. Based on these optimal conditions, the highest physicochemical attributes of the dried roselle calyx powder would be obtained.

Stabilization of oil-in-water-in-oil (O1/W/O2) Pickering double emulsions by soluble and insoluble whey protein concentrate-gum Arabic complexes used as inner and outer interfaces

2018 ◽  
Vol 221 ◽  
pp. 35-44 ◽  
Author(s):  
A.G. Estrada-Fernández ◽  
A. Román-Guerrero ◽  
R. Jiménez-Alvarado ◽  
C. Lobato-Calleros ◽  
J. Alvarez-Ramirez ◽  
...  
Keyword(s):  
Whey Protein ◽  
Gum Arabic ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Double Emulsions ◽  
Oil In Water

Physicochemical Property and Oxidative Stability of Whey Protein Concentrate Multiple Nanoemulsion Containing Fish Oil

2017 ◽  
Vol 82 (2) ◽  
pp. 437-444 ◽  
Author(s):  
Jae-Young Hwang ◽  
Ho-Kyung Ha ◽  
Mee-Ryung Lee ◽  
Jin Wook Kim ◽  
Hyun-Jin Kim ◽  
...  
Keyword(s):  
Physicochemical Property ◽  
Fish Oil ◽  
Oxidative Stability ◽  
Whey Protein ◽  
Whey Protein Concentrate ◽  
Protein Concentrate

Encapsulation of fish oil using cyclodextrin and whey protein concentrate

2011 ◽  
Vol 16 (6) ◽  
pp. 1077-1082 ◽  
Author(s):  
Hye-Sook Na ◽  
Ji-Na Kim ◽  
Jin-Man Kim ◽  
Ki-Young Lee
Keyword(s):  
Fish Oil ◽  
Whey Protein ◽  
Whey Protein Concentrate ◽  
Protein Concentrate

scholarly journals The Effect of Wall Material Type on the Encapsulation Efficiency and Oxidative Stability of Fish Oils

Molecules ◽  
2021 ◽  
Vol 26 (20) ◽  
pp. 6109
Author(s):  
Khaled A. Selim ◽  
Salman S. Alharthi ◽  
Abdelmonam M. Abu El-Hassan ◽  
Nady A. Elneairy ◽  
Laila A. Rabee ◽  
...  
Keyword(s):  
Protective Effect ◽  
Fish Oil ◽  
Oxidative Stability ◽  
Whey Protein ◽  
Encapsulation Efficiency ◽  
Storage Period ◽  
Gum Arabic ◽  
Wall Material ◽  
Fish Oils ◽  
Wall Materials

Fish oil is the primary source of long-chain omega-3 fatty acids, which are important nutrients that assist in the prevention and treatment of heart disease and have many health benefits. It also contains vitamins that are lipid-soluble, such as vitamins A and D. This work aimed to determine how the wall material composition influenced the encapsulation efficiency and oxidative stability of omega fish oils in spray-dried microcapsules. In this study, mackerel, sardine waste oil, and sand smelt fish oil were encapsulated in three different wall materials (whey protein, gum Arabic (AG), and maltodextrin) by conventional spray-drying. The effect of the different wall materials on the encapsulation efficiency (EE), flowability, and oxidative stability of encapsulated oils during storage at 4 °C was investigated. All three encapsulating agents provided a highly protective effect against the oxidative deterioration of the encapsulated oils. Whey protein was found to be the most effective encapsulated agent comparing to gum Arabic and maltodextrin. The results indicated that whey protein recorded the highest encapsulation efficiency compared to the gum Arabic and maltodextrin in all encapsulated samples with EE of 71.71%, 68.61%, and 64.71% for sand smelt, mackerel, and sardine oil, respectively. Unencapsulated fish oil samples (control) recorded peroxide values (PV) of 33.19, 40.64, and 47.76 meq/kg oil for sand smelt, mackerel, and sardine oils after 35 days of storage, while all the encapsulated samples showed PV less than 10 in the same storage period. It could be concluded that all the encapsulating agents provided a protective effect to the encapsulated fish oil and elongated the shelf life of it comparing to the untreated oil sample (control). The results suggest that encapsulation of fish oil is beneficial for its oxidative stability and its uses in the production of functional foods.

scholarly journals Vitamin C content of freeze dried pequi (Caryocar brasiliense Camb.) pulp

2018 ◽  
Author(s):  
R. A. Oliveira ◽  
C. T. Soares ◽  
F. G. Nogueira ◽  
A. A. Santana
Keyword(s):  
Ascorbic Acid ◽  
Free Radicals ◽  
Vitamin C ◽  
Whey Protein ◽  
Freeze Drying ◽  
Natural Antioxidant ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Freeze Dried ◽  
Caryocar Brasiliense

Vitamin C is one of the constituents of pequi pulp. It is a natural antioxidant, capable of sequestering free radicals. The present study aimed to freeze dry a pequi pulp encapsulated with maltodextrin and whey protein and analyze vitamin C content. Vitamin C loss was lower in the experimental run that did not use encapsulating agent. Whereas, the run that used 15% of whey protein concentrate as encapsulant agent in relation to pequi solids presented the highest value (220.74 mg vitamin C / g pequi solids). Freeze drying of pequi pulp is a technique for vitamin C conservation independently of the variation in maltodextrin and whey protein proportion.Keywords: drying; encapsulating agent; ascorbic acid.

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