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Suitable coating material for microencapsulation of spray-dried fish oil

Tirgar M 1 , Jinap S 2 , Zaidul IS 3 , Mirhosseini H 1

Affiliations 

  • 1 Department of Food Science/Food Safety Research Centre (FOSREC), Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia
  • 2 Department of Food Science/Food Safety Research Centre (FOSREC), Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia ; Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia
  • 3 Faculty of Pharmacy, International Islamic University of Malaysia, 25200 Kuantan, Pahang Malaysia
J Food Sci Technol, 2015 Jul;52(7):4441-9.
PMID: 26139910 DOI: 10.1007/s13197-014-1515-3

Abstract

This study was conducted to screen the most suitable coating material for the production of microencapsulated fish oil powder using ternary blends of maltodextrin (15, 25 % w/w), Arabic gum (2.5, 7.5 % w/w), and methylcellulose (0.5, 1.5 % w/w). The physical properties of fish oil emulsion and encapsulated powders were evaluated. Arabic gum (5 % w/w) showed the most significant (p 

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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