Encapsulation Efficiency of Food Flavours and Oils during Spray Drying

Jafari, Seid Mahdi; Assadpoor, Elham; He, Yinghe; Bhandari, Bhesh

doi:10.1080/07373930802135972

Cited by 922 publications

(566 citation statements)

References 126 publications

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“…Berdasarkan hal tersebut perlu adanya suatu teknologi yang menghasilkan barier fisik yang memberikan perlindungan pada probiotik untuk menghindari pengaruh kondisi lingkungan yang mengganggu kelangsungan hidup bakteri probiotik. Salah satu metode yang dapat diterapkan adalah mikroenkapsulasi (Jafari et al, 2008).…”

Section: Pendahuluanunclassified

“…Mikroenkapsulasi dapat melindungi bahan sensitif dari kelembaban, panas, cahaya atau oksidasi (Jafari et al, 2008). Zubaidah (2014) menyatakan bahwa penentuan bahan penyalut terbaik tidak hanya didasarkan pada uji viabilitas mikrokapsul saja, tetapi juga didasarkan pada tekstur mikrokapsul pada akhir pengamatan.…”

Section: Aplikasi Kombinasi Probiotik Mikroenkapsulasi Dan Tanpa Mikrunclassified

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EFEKTIVITAS KOMBINASI PROBIOTIK MIKROENKAPSULASI MELALUI PAKAN UNTUK PENGENDALIAN PENYAKIT MOTILE AEROMONADS SEPTICEMIA PADA IKAN LELE, Clarias gariepinus

Lusiastuti¹,

Andriyanto²,

Samsudin³

2017

Jurnal Riset Akuakultur

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ABSTRAKPenelitian ini bertujuan untuk mengetahui efektivitas kombinasi probiotik mikroenkapsulasi melalui pakan dalam pengendalian penyakit pada ikan lele, Clarias gariepinus. Penelitian dilakukan mulai dari penyiapan kombinasi probiotik Bacillus cereus ND2 dan Staphylococcus lentus L1K, mikroenkapsulasi probiotik, uji probiotik mikroenkapsulasi, serta uji dosis secara in vivo. Proses mikroenkapsulasi menggunakan BUCHI mini spray dryer dengan suhu inlet 131°C-133°C dan suhu outlet 65°C-70°C. Pakan yang digunakan adalah pakan buatan dengan kadar protein 38% yang dicampur dengan probiotik mikroenkapsulasi sesuai dengan dosis perlakuan dan diberi putih telur 2% sebagai binder. Perlakuan yang dilakukan adalah membandingkan secara in vivo probiotik mikroenkapsulasi (PM) dan probiotik non-mikroenkapsulasi (PNM), dan dilanjutkan pengujian dosis melalui pakan untuk memperoleh dosis terbaik dari aplikasi probiotik mikroenkapsulasi. Parameter pengamatan berupa tingkat sintasan, biomassa, kadar hematokrit, hemoglobin, respiratory burst activity, dan total bacterial count. Hasil penelitian menunjukkan bahwa suplementasi kombinasi probiotik mikroenkapsulasi Bacillus cereus ND2 dan Staphylococcus lentus L1K pada pakan lebih efektif, dan dengan dosis 2% menunjukkan hasil yang lebih baik dalam meningkatkan sintasan hingga 97,33%, biomassa dan respons imun (NBT assay, hematocrit, hemoglobin) ikan lele terhadap A. hydrophila.KATA KUNCI: mikroenkapsulasi; probiotik; pakan; in vivo; ikan lele ABSTRACT:The effectivity combination of microencapsulated probiotic through diet to control of motile aeromonads septicemia disease in catfish, Clarias gariepinus. By: Angela Mariana Lusiastuti, Septyan Andriyanto, and Reza Samsudin This study was aimed to know the effectivity of microencapsulated probiotic combinations administered through diet to control motile aeromonads septicemia disease in catfish (Clarias gariepinus).

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Section: Pendahuluanunclassified

Section: Aplikasi Kombinasi Probiotik Mikroenkapsulasi Dan Tanpa Mikrunclassified

EFEKTIVITAS KOMBINASI PROBIOTIK MIKROENKAPSULASI MELALUI PAKAN UNTUK PENGENDALIAN PENYAKIT MOTILE AEROMONADS SEPTICEMIA PADA IKAN LELE, Clarias gariepinus

Lusiastuti¹,

Andriyanto²,

Samsudin³

2017

Jurnal Riset Akuakultur

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“…Gharsallaoui et al [25] reported that the diameter of initial emulsion droplet should be between 1 -100 µm. Larger emulsion droplets may be broken during atomization step of spray drying and this causes high amounts of non -encapsulated surface oils [26]. According to Goula and Adamopoulos [27], as the droplet size of emulsion decreased, the encapsulation efficiency (EE) of pomegranate seed oil increased.…”

Section: -400mentioning

confidence: 99%

A Review on Encapsulation of Oils

Özbek¹,

Ergönül²

2017

Celal Bayar Üniversitesi Fen Bilimleri Dergisi

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Heat, oxygen, moisture and light are the main causes of oxidation reactions in lipid containing foods. In particular, lipid oxidation is a major problem for unsaturated lipids. Until recent years, natural or synthetic antioxidants have been widely used in oils to retard oxidative deteriorations. Nowadays, encapsulation of oils like other sensitive materials such as vitamins, colorants, phenolic compounds or probiotic bacteria by various techniques have become increasingly popular as a promising preservation method. On the other hand, encapsulation improves handling properties of oils as well as protecting oils against oxidation. Spray drying is the most preferred encapsulation technique due to its lower operating costs and simplicity. Freeze-drying, coacervation and emulsification are the other well-known encapsulation methods. However, process parameters of these methods have extremely important effect on storage stability of encapsulated oils. As for encapsulated oils by drying, also the characteristics of powder products are greatly influenced by process variables. Many studies have been carried out to optimize process factors for encapsulation of oils with a maximum efficiency. In this review, common practices used for oil encapsulation and the oxidative stability of encapsulated oils are discussed in detail. Furthermore, effects of environmental conditions on storage stability of encapsulated oils during storage are also reviewed.

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“…Excellent reviews exist on spray drying oils for encapsulation (Jafari, Assadpoor, He, & Bhandari, 2008;Vega & Roos, 2006). In terms of product functionality, it is important that these powders are easy to reconstitute.…”

Section: Spray Dryingmentioning

confidence: 99%

Structured biopolymer-based delivery systems for encapsulation, protection, and release of lipophilic compounds

2011

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Available at: https://works.bepress.com/djulian_mcclements/160/ This article appeared in a journal published by Elsevier. The attached copy is furnished to the author for internal non-commercial research and education use, including for instruction at the authors institution and sharing with colleagues. such as u-3 rich oils, conjugated linoleic acid (CLA), oil-soluble vitamins, flavors, colors, and nutraceuticals. This article provides an overview of a number of different approaches that can be used to create structured delivery systems based on biopolymers, including molecular complexation, coacervation, thermodynamic incompatibility, moulding, and extrusion methods. These delivery systems can be produced from food-grade ingredients using simple processing operations (e.g., mixing, homogenizing, and thermal processing). The structure, production, performance, and potential applications of each type of structured delivery system are discussed.

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Encapsulation Efficiency of Food Flavours and Oils during Spray Drying

Cited by 922 publications

References 126 publications

EFEKTIVITAS KOMBINASI PROBIOTIK MIKROENKAPSULASI MELALUI PAKAN UNTUK PENGENDALIAN PENYAKIT MOTILE AEROMONADS SEPTICEMIA PADA IKAN LELE, Clarias gariepinus

EFEKTIVITAS KOMBINASI PROBIOTIK MIKROENKAPSULASI MELALUI PAKAN UNTUK PENGENDALIAN PENYAKIT MOTILE AEROMONADS SEPTICEMIA PADA IKAN LELE, Clarias gariepinus

A Review on Encapsulation of Oils

Structured biopolymer-based delivery systems for encapsulation, protection, and release of lipophilic compounds

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