title: Optimization of Microencapsulation of Fish Oil with Gum Arabic/Casein/Beta-Cyclodextrin Mixtures by Spray Drying.
abstract: Fish oil was encapsulated with gum arabic/casein/beta-cyclodextrin mixtures using spray drying. The processing parameters (solids concentration of the barrier solutions, ratio of oil to barrier materials, emulsifying temperature, and air inlet temperature) were optimized based on emulsion viscosity, emulsion stability, encapsulation efficiency, and yield. A suitable viscosity and high emulsion stability could increase encapsulation efficiency and yield. Encapsulation efficiency and yield were significantly affected by all the 4 parameters. Based on the results of orthogonal experiments, encapsulation efficiency and yield reached a maximum of 79.6% and 55.6%, respectively, at the optimal condition: solids concentration of 35%, ratios of oil to barrier materials of 3:7, emulsifying temperature of 55 °C, and air inlet temperature of 220 °C. Scanning electron microscopy analysis showed that fish oil microcapsules were nearly spherical with a smooth surface with droplet size ranging from 1 to 10 μm.
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural Univ, Wuhan, Hubei Province, 430070, P.R. China.|Natl. R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province, 430070, P.R. China.
authors.forename: Junjie
authors.initials: J
authors.lastname: Li
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural Univ, Wuhan, Hubei Province, 430070, P.R. China.|Natl. R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province, 430070, P.R. China.|Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan, Hubei Province, 430070, P.R. China.
authors.forename: Shanbai
authors.initials: S
authors.lastname: Xiong
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural Univ, Wuhan, Hubei Province, 430070, P.R. China.
authors.forename: Fang
authors.initials: F
authors.lastname: Wang
authors.affiliation: Dept. of Food Science, Cornell Univ, Ithaca, NY, 14853-7201, U.S.A.
authors.forename: Joe M
authors.initials: JM
authors.lastname: Regenstein
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural Univ, Wuhan, Hubei Province, 430070, P.R. China.|Natl. R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province, 430070, P.R. China.|Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan, Hubei Province, 430070, P.R. China.
authors.forename: Ru
authors.initials: R
authors.lastname: Liu
mesh_terms: D000818:Animals; D002214:Capsules / Q000737:chemistry*; D002347:Carps; D002364:Caseins / Q000737:chemistry*; D003890:Desiccation / Q000379:methods; D004339:Drug Compounding / Q000379:methods*; D004655:Emulsions / Q000737:chemistry; D005395:Fish Oils / Q000737:chemistry*; D006170:Gum Arabic / Q000737:chemistry*; D008855:Microscopy, Electron, Scanning; D011208:Powders; D013696:Temperature; D014783:Viscosity; D047392:beta-Cyclodextrins / Q000737:chemistry*
chemical_list: D002214:Capsules; D002364:Caseins; D004655:Emulsions; D005395:Fish Oils; D011208:Powders; D047392:beta-Cyclodextrins; D006170:Gum Arabic; C031215:betadex
keywords: casein; cyclodextrin; fish oil; gum arabic; microencapsulation; spray drying