title: Structural, functional and in vitro digestion characteristics of spray dried fish roe powder stabilised with gum arabic.
abstract: Fish roes are considered as nutritionally valuable for their high content of essential fatty acids and amino acids. However, roe lipids undergo considerable extent of oxidation during processing and storage, imparting objectionable bitter taste and rancid flavour to roe products. Hence, the objective of the study was to reconstitute the roe mass and microencapsulate lipid fraction, so that small oil droplets are entrapped within a dry matrix of roe proteins during spray drying. Prior to spray drying, the emulsion was stabilised with gum arabic as it also act as a co-wall polymer. The microscopic images indicated presence of larger aggregates in unstabilised powder (RC) compared to well-separated particles in stabilised powder (RG). Incorporation of gum arabic retarded rancidity development during storage. In vitro digestive pattern of roe powder indicated higher amount of oil release in RG. These observations highlight the potential of converting the soft textured carp roe mass into stable fish roe powder with superior storage stability and functionality.
authors.affiliation: ICAR - Central Institute of Fisheries Technology, Matsyapuri, Willington Island, Cochin 682 029, India. Electronic address: binsipk@yahoo.com.
authors.forename: P K
authors.initials: PK
authors.lastname: Binsi
authors.affiliation: ICAR - Central Institute of Fisheries Technology, Matsyapuri, Willington Island, Cochin 682 029, India.
authors.forename: Nayak
authors.initials: N
authors.lastname: Natasha
authors.affiliation: ICAR - Indian Institute of Natural Resins and Gums, Namkum, Ranchi 834 010, India.
authors.forename: P C
authors.initials: PC
authors.lastname: Sarkar
authors.affiliation: ICAR - Central Institute of Fisheries Technology, Matsyapuri, Willington Island, Cochin 682 029, India.
authors.forename: P
authors.initials: P
authors.lastname: Muhamed Ashraf
authors.affiliation: ICAR - Central Institute of Fisheries Technology, Matsyapuri, Willington Island, Cochin 682 029, India.
authors.forename: Ninan
authors.initials: N
authors.lastname: George
authors.affiliation: ICAR - Central Institute of Fisheries Technology, Matsyapuri, Willington Island, Cochin 682 029, India.
authors.forename: C N
authors.initials: CN
authors.lastname: Ravishankar
mesh_terms: D003890:Desiccation / Q000379:methods*; D004063:Digestion; D004339:Drug Compounding / Q000379:methods*; D004655:Emulsions / Q000737:chemistry; D005396:Fish Products / Q000032:analysis*; D006170:Gum Arabic / Q000737:chemistry*; D010084:Oxidation-Reduction; D011208:Powders / Q000737:chemistry
chemical_list: D004655:Emulsions; D011208:Powders; D006170:Gum Arabic
keywords: Encapsulation; Fish roe; Functional properties; In vitro digestion; Oxidative stability; Spray drying