Tuna red meat hydrolysate as core and wall polymer for fish oil encapsulation: a comparative analysis

Abstract

Microencapsulation by spray drying is a wellaccepted technique for fish oil stabilization. However, severe operational conditions during atomisation destabilise the emulsion, leading to capsule collapse and induction of auto-oxidation. Hence, use of food grade cross-linkers to strengthen the wall material and antioxidants to prevent lipid oxidation has been suggested. A promising option in this line is the use of bioactive peptides, which ensure oxidative stability through structural and chemical stabilisation. Present study attempted to compare the efficacy of yellowfin tuna red meat hydrolysate in protecting the core sardine oil, when used as wall and core polymer during encapsulation. Encapsulates were characterised based on morphological and physical parameters, as well as by in vitro digestibility studies. Their storage stability was also compared under accelerated (60 °C), chilled (4 °C) and ambient conditions (28 °C). Tuna protein hydrolysate exhibited significantly higher protective efficacy when used as core polymer rather than in the wall matrix of encapsulates.

Development of Fish Oil-Loaded Microcapsules Containing Whey Protein Hydrolysate as Film-Forming Material for Fortification of Low-Fat Mayonnaise

“…However, the effect was more pronounced in the MD21-based microcapsules (PV = 9.01 ± 0.13 meq O2/kg oil after six weeks storage at 25 °C). This positive correlation between the lipid oxidation rate and storage temperature on microencapsulated fish oil has also been reported by other authors [33,34] and could be attributed to the loss of natural antioxidants, as well as an increase in diffusivity of the prooxidant agents (e.g., oxygen, radicals and trace of metals) at higher temperatures. Moreover, it is noteworthy that the PV results of this study were lower than others reported in literature that also produced fish oil microencapsulates within carbohydrate matrices.…”

Development of a Ready-to-Eat Fish Product Enriched with Fish Oil Entrapped in a κ-Carrageenan Egg White Fish Protein Hydrolysate Dry Powder

“…The main difference in water absorption with respect to the reported work lies in the greater hydrophilic condition of the salt-soluble fish muscle protein with residual NaCl, in contrast to the highly soluble dehydrated egg white used. Even so, hygroscopicity values in the SD and HD powders in the present study were approximately two-fold higher than those reported for other protein/polysaccharide mixtures encapsulating fish oil [30,31]. This difference could be attributed to the contri- Even so, hygroscopicity values in the SD and HD powders in the present study were approximately two-fold higher than those reported for other protein/polysaccharide mixtures encapsulating fish oil [30,31].…”

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

“…Similarly, Unnikrishnan et al . (2019) stated that encapsulate application in sardine oil caused an increase in the SFA rate. In addition, it was also reported that lipid oxidation accelerates and hydroperoxide content increases during emulsification and spray drying (Serfert et al ., 2009).…”

“…In the previous study (Durmus ß, 2021), an increase in SFA content during storage in microencapsulated anchovy oil with sage was observed. Similarly, Unnikrishnan et al (2019) stated that encapsulate application in sardine oil caused an increase in the SFA rate. In addition, it was also reported that lipid oxidation accelerates and hydroperoxide content increases during emulsification and spray drying (Serfert et al, 2009).…”