Microencapsulation of Anchovy (<i>E</i>
                        <i>ngraulis encrasicolus</i>
 L.) Oil: Emulsion Characterization and Optimization by Response Surface Methodology

Tatar, F.; Kahyaoğlu, Talip

doi:10.1111/jfpp.12270

Cited by 15 publications

(6 citation statements)

References 31 publications

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“…High oil-loaded emulsions were less viscous than low oil-loaded ones. This could affect the stability of the emulsion and result in larger droplet sizes [16]. Therefore, for F1 and F3 at the same low wall-to-oil ratio, F3 with the low viscosity of OSA starch/MD produced a larger droplet size (1.182 µm).…”

Section: Characterization Of Emulsionsmentioning

confidence: 99%

Effects of Wall Material on Medium-Chain Triglyceride (MCT) Oil Microcapsules Prepared by Spray Drying

2022

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A medium-chain triglyceride (MCT) oil microcapsule was prepared by spray drying. The effects of the wall-material parameters of wall-to-oil ratio (1:1 to 3:1) and type of wall material (gum arabic (GA), whey protein isolate (WPI), and octenyl succinic anhydride (OSA) starch) on the microcapsules were evaluated. The droplet size, size distribution, viscosity, zeta potential, and stability of the emulsions were measured. The spray-dried powder was characterized by its morphology, yield, encapsulation efficiency, and moisture content. The wall material influenced the characteristics of the emulsions and microcapsules. The formulation with a 2:1 wall-to-oil ratio and OSA starch/maltodextrin as the wall material resulted in a small droplet size (0.177 ± 0.002 µm) with high encapsulation efficiency (98.38 ± 0.01%). This formulation had good physical stability over three months under accelerated conditions. Thus, OSA starch/maltodextrin is an appropriate wall material for encapsulating MCT oil.

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Section: Characterization Of Emulsionsmentioning

confidence: 99%

Effects of Wall Material on Medium-Chain Triglyceride (MCT) Oil Microcapsules Prepared by Spray Drying

2022

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“…At the end of the storage, the highest DHA/EPA ratio was determined in the grapefruit group with 2.22, and the lowest ratio was observed in the lemon group with 2.07 at the 5th week of storage. Tatar & Kahyaoglu (2015) reported that the DHA/EPA ratio of crude and microencapsulated anchovy oil was 1.68 and 1.17, respectively. Similarly, Özyurt et al ., (2020) determined the DHA/EPA and ∑PUFA/SFA ratios of anchovy oil microencapsulated with fish protein as wall material in the range of 2.46–250 and 0.70–0.89, respectively.…”

Section: Resultsmentioning

confidence: 99%

Changes in fatty acid profiles of microencapsulated fish oils prepared with citrus essential oils using a spray dryer

Durmuş

2022

Int J of Food Sci Tech

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Summary To decrease global fruit processing wastes, particularly citrus peel waste accounting for 50% weight of fresh fruits, have appeared as a promising and sustainable source for the industrial potential of biological valorisation into fuels or chemicals. For this purpose, this study aimed to evaluate the effects of the addition of citrus peel essential oils on the fatty acid profile of microencapsulated anchovy oil by spray drying at 0, 5, and 10 weeks of storage at ambient temperature (24 ± 1 °C). GC–MS analysis shows that the most common volatile components of lemon, grapefruit and orange essential oils were d‐limonene (27.82%), limonene glycol (21.55%) and d‐limonene (61.69%), respectively. Initial PUFA values were determined as 25.14%, 30.32%, 26.52%, and 30.87% for the control, grapefruit, lemon, and orange treatment groups, respectively. Although the ratio of ΣPUFA/ΣSFA was observed to vary between 0.48 and 0.94 in all groups, the ratio of Σn6/n3 was in the range of 0.10 for grapefruit and 0.58 for orange. The best citrus essential oils were grapefruit that preserved the content of PUFA in microencapsulated anchovy oil. Therefore, it is suggested that grapefruit EOs can be used effectively to preserve fish oil quality and extend the shelf life of microencapsulated fish oil.

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“…The compressed density (dy) will be analyzed by tapping the measuring cylinder containing the powder on a hard surface 180 times. The compressed density value will be calculated by dividing the mass (m) of the powder by the volume record after tapping (Tatar & Kahyaoglu, 2015).…”

Section: Bulk Density Carr Index and Hausner Ratio Of Foam-mat-dried ...mentioning

confidence: 99%

Preserving nutrient content in red cabbage juice powder via foam‐mat hybrid microwave drying: Application in fortified functional pancakes

Ozcelik,

Aydin,

Aydin

et al. 2023

Food Science & Nutrition

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Red cabbage, a highly nutritious cool‐season cruciferous vegetable, is rich in anthocyanins; however, the instability of anthocyanins during processing and storage poses challenges. This study aimed to optimize the foam‐mat drying process of red cabbage juice (RCJ) with a high anthocyanin content using a hybrid microwave hot air‐drying system (MW‐HAD) as a dehydration method compared to conventional techniques (HAD) using response surface methodology (RSM). Additionally, the produced red cabbage juice powder (RCJP) was used to enrich the pancake formulation. The developed model exhibited a high degree of reliability with optimal conditions and was determined for microwave power, temperature, foaming agent carboxymethylcellulose (CMC), and egg white protein (EWP) as 360 W, 60°C, 0.3%, and 1.2%, respectively. Moisture content (%) was decreased from 93.47 to 8.62 at optimum process conditions. In comparison to the control (60°C), foam mat drying with the MW‐HAD hybrid system reduced the drying time (DT) by more than 90.9% due to the higher drying rate, while many physicochemical properties, especially total anthocyanin content (TAC), were better preserved. Utilization of RCJP in the production of anthocyanin‐rich functional pancakes resulted in enhanced nutritional qualities compared to control pancakes with increased protein (35.07%), total phenolic (75.8%), dietary fiber (82.9%), and anthocyanin content (100%). In conclusion, MW‐HAD demonstrates significant potential as a promising drying method to reduce the DT and preserve the physicochemical properties of RCJP. Furthermore, the application of the optimized RCJP in anthocyanin‐rich functional pancakes highlights improved nutritional qualities, making a substantial contribution to the advancement of functional foods.

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Microencapsulation of Anchovy (E ngraulis encrasicolus L.) Oil: Emulsion Characterization and Optimization by Response Surface Methodology

Cited by 15 publications

References 31 publications

Effects of Wall Material on Medium-Chain Triglyceride (MCT) Oil Microcapsules Prepared by Spray Drying

Effects of Wall Material on Medium-Chain Triglyceride (MCT) Oil Microcapsules Prepared by Spray Drying

Changes in fatty acid profiles of microencapsulated fish oils prepared with citrus essential oils using a spray dryer

Preserving nutrient content in red cabbage juice powder via foam‐mat hybrid microwave drying: Application in fortified functional pancakes

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