Effect of Glucose Syrup and Fish Gelatin on Physicochemical Properties and Oxidative Stability of Spray-Dried Micro-Encapsulated Shrimp Oil

2016 ◽  
Vol 41 (3) ◽  
pp. e12876 ◽  
Author(s):  
Sirima Takeungwongtrakul ◽  
Soottawat Benjakul
Keyword(s):  
Physicochemical Properties ◽  
Oxidative Stability ◽  
Fish Gelatin ◽  
Glucose Syrup ◽  
Shrimp Oil ◽  
Effect Of Glucose ◽  
Spray Dried

scholarly journals The Influence of Flaxseed Oil Cake Extract on Oxidative Stability of Microencapsulated Flaxseed Oil in Spray-Dried Powders

Antioxidants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 211
Author(s):  
Emilia Drozłowska ◽  
Artur Bartkowiak ◽  
Paulina Trocer ◽  
Mateusz Kostek ◽  
Alicja Tarnowiecka-Kuca ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Thiobarbituric Acid ◽  
Flaxseed Oil ◽  
Wall Material ◽  
Oxidative Stabilization ◽  
Color Changes ◽  
Antioxidant Agents ◽  
Spray Dried

The objective of the study was to investigate the application of flaxseed oil cake extract (FOCE) for oxidative stabilization of flaxseed oil in spray-dried emulsions. Two variants of powders with 10% and 20% of flaxseed oil (FO), FOCE, and wall material (maltodextrin and starch Capsul®) were produced by spray-drying process at 180 °C. The oxidative stability of FO was monitored during four weeks of storage at 4 °C by peroxide value (PV) and thiobarbituric acid-reactive substances (TBARS) measurements. Additionally, the fatty acids content (especially changes in α-linolenic acid content), radical scavenging activity, total polyphenolics content, color changes and free amino acids content were evaluated. Obtained results indicated that FOCE could be an adequate antioxidant dedicated for spray-dried emulsions, especially with a high content of FO (20%). These results have important implications for the flaxseed oil encapsulation with natural antioxidant agents obtained from plant-based agro-industrial by product, meeting the goals of circular economy and the idea of zero waste.

scholarly journals Water sorption and hydration in spray-dried milk protein powders: Selected physicochemical properties

2020 ◽  
Vol 304 ◽  
pp. 125418 ◽  
Author(s):  
Valentyn Maidannyk ◽  
David J. McSweeney ◽  
Sean A. Hogan ◽  
Song Miao ◽  
Sharon Montgomery ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Water Sorption ◽  
Milk Protein ◽  
Spray Dried

scholarly journals The effect of polymer coatings on physicochemical properties of spray-dried liposomes for nasal delivery of BSA

2013 ◽  
Vol 50 (3-4) ◽  
pp. 312-322 ◽  
Author(s):  
K.H. Chen ◽  
M. Di Sabatino ◽  
B. Albertini ◽  
N. Passerini ◽  
V.L. Kett
Keyword(s):  
Physicochemical Properties ◽  
Polymer Coatings ◽  
Nasal Delivery ◽  
Spray Dried

scholarly journals Physicochemical Properties and Stability of Microencapsulated Betacyanin Pigments from Red Dragon Fruit Peels and Flesh

2020 ◽  
pp. 141-148
Author(s):  
Rosalinda C Torres ◽  
Rowelain Mae G Yumang ◽  
Chelsea Kate F Jose ◽  
Danielle Camille P Canillo
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Morphological Characterization ◽  
Stability Study ◽  
Natural Colorant ◽  
Hygroscopic Moisture ◽  
Dragon Fruit ◽  
The Stability ◽  
Spray Dried ◽  
Hylocereus Polyrhizus

Dragon fruit (Hylocereus polyrhizus) is known for its purple-coloured peels and pulp, which can be attributed to the presence of betalains. In this study, the potential of red dragon fruit as a source of natural colorant was investigated. Betacyanins were extracted from red dragon fruit peels and flesh in 1:3 ratio with water. Microencapsulation by spray-drying was done by adding 5% and 10% (w/v) maltodextrin (DE 11.8) to peels and flesh extracts, respectively. The spray-dried colorant powders all obtained <10% moisture content, 5.261-6.409 g/100g hygroscopic moisture content, and 5.317-7.349(mg/100L) betacyanin content. Morphological characterization revealed spherical, agglomerated particles with visible cracks on the surface. The stability study conducted showed that pigment retention was lowest at 70°C and highest at 4°C. Keywords: Hylocereus polyrhizus; Red dragon fruit; Betacyanin; Microencapsulation; Physicochemical properties

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