title: Application of cashew tree gum on the production and stability of spray-dried fish oil.
abstract: Evaluation of cashew gum compared to conventional materials was conducted regarding properties and oxidative stability of spray-dried fish oil. Emulsions produced with cashew gum showed lower viscosity when compared to Arabic gum. The particle size was larger (29.9μm) when cashew gum was used, and the encapsulation efficiency reached 76%, similar to that of modified starch but higher than that for Arabic gum (60%). The oxidation process for the surface oil was conducted and a relative lower formation of oxidation compounds was observed for the cashew gum treatment. GAB model was chosen to describe the moisture adsorption isotherm behaviours. Microparticles produced using Arabic and cashew gums showed greater water adsorption when exposed to higher relative humidities. Microparticles produced using cashew gum were more hygroscopic however encapsulation efficiency were higher and surface oil oxidation were less pronounced. Cashew gum can be further explored as an encapuslant material for spray drying processes.
authors.affiliation: Food Science Department, Federal University of Lavras, 37200-000 Lavras, MG, Brazil. Electronic address: diegobotrel@dca.ufla.br.
authors.forename: Diego Alvarenga
authors.initials: DA
authors.lastname: Botrel
authors.affiliation: Food Science Department, Federal University of Lavras, 37200-000 Lavras, MG, Brazil.
authors.forename: Soraia Vilela
authors.initials: SV
authors.lastname: Borges
authors.affiliation: Chemistry Department, Federal University of Minas Gerais, 31270-901 Belo Horizonte, MG, Brazil.
authors.forename: Regiane Victória de Barros
authors.initials: RVB
authors.lastname: Fernandes
authors.affiliation: Embrapa Food Technology, 23020-470, Rio de Janeiro, RJ, Brazil.
authors.forename: Rosemar
authors.initials: R
authors.lastname: Antoniassi
authors.affiliation: Embrapa Food Technology, 23020-470, Rio de Janeiro, RJ, Brazil.
authors.forename: Adelia Ferreira
authors.initials: AF
authors.lastname: de Faria-Machado
authors.affiliation: Organic and Inorganic Chemistry Department, Federal University of Ceará, 60455-760 Fortaleza, CE, Brazil.
authors.forename: Judith Pessoa de Andrade
authors.initials: JPA
authors.lastname: Feitosa
authors.affiliation: Organic and Inorganic Chemistry Department, Federal University of Ceará, 60455-760 Fortaleza, CE, Brazil.
authors.forename: Regina Celia Monteiro
authors.initials: RCM
authors.lastname: de Paula
mesh_terms: D000327:Adsorption; D031021:Anacardium; D003890:Desiccation; D004042:Dietary Fats, Unsaturated; D004655:Emulsions; D005395:Fish Oils; D005511:Food Handling / Q000379:methods*; D010084:Oxidation-Reduction; D010316:Particle Size; D013213:Starch; D014783:Viscosity
chemical_list: D004042:Dietary Fats, Unsaturated; D004655:Emulsions; D005395:Fish Oils; D013213:Starch
keywords: Arabic gum; Encapsulation; Omega-3; Oxidation; Peroxide value; Starch