التفاصيل البيبلوغرافية
| العنوان: |
Development of Fish Oil-Loaded Microcapsules Containing Whey Protein Hydrolysate as Film-Forming Material for Fortification of Low-Fat Mayonnaise. |
| المؤلفون: |
Rahmani-Manglano, Nor E., González-Sánchez, Irene, García-Moreno, Pedro J., Espejo-Carpio, F. Javier, Jacobsen, Charlotte, Guadix, Emilia M. |
| المصدر: |
Foods; May2020, Vol. 9 Issue 5, p545, 1p |
| مصطلحات موضوعية: |
WHEY proteins, PROTEIN hydrolysates, FISH development, MAYONNAISE, FISH oils, MALTODEXTRIN, ENRICHED foods |
| مستخلص: |
The influence of the carbohydrate-based wall matrix (glucose syrup, GS, and maltodextrin, MD21) and the storage temperature (4 °C or 25 °C) on the oxidative stability of microencapsulated fish oil was studied. The microcapsules (ca. 13 wt% oil load) were produced by spray-drying emulsions stabilized with whey protein hydrolysate (WPH), achieving high encapsulation efficiencies (>97%). Both encapsulating materials showed an increase in the oxidation rate with the storage temperature. The GS-based microcapsules presented the highest oxidative stability regardless of the storage temperature with a peroxide value (PV) of 3.49 ± 0.25 meq O2/kg oil and a content of 1-penten-3-ol of 48.06 ± 9.57 ng/g oil after six weeks of storage at 4 °C. Moreover, low-fat mayonnaise enriched with GS-based microcapsules loaded with fish oil and containing WPH as a film-forming material (M-GS) presented higher oxidative stability after one month of storage when compared to low-fat mayonnaise enriched with either a 5 wt% fish oil-in-water emulsion stabilized with WPH or neat fish oil. This was attributed to a higher protective effect of the carbohydrate wall once the microcapsules were incorporated into the mayonnaise matrix. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |
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