title: Effect of different dextrose equivalents of maltodextrin on oxidation stability in encapsulated fish oil by spray drying.
abstract: Encapsulating fish oil by spray drying with an adequate wall material was investigated to determine if stable powders containing emulsified fish-oil-droplets can be formed. In particular, the dextrose equivalent (DE) of maltodextrin (MD) affects the powder structure, surface-oil ratio, and oxidative stability of fish oil. The carrier solution was prepared using MD with different DEs (DE = 11, 19, and 25) and sodium caseinate as the wall material and the emulsifier, respectively. The percentage of microcapsules having a vacuole was 73, 39, and 38% for MD with DE = 11, 19, and 25, respectively. Peroxide values (PVs) were measured for the microcapsules incubated at 60 °C. The microcapsules prepared with MD of DE = 25 and 19 had lower PVs than those prepared with MD of DE = 11. The difference in PV can be ascribed to the difference in the surface-oil ratio of the spray-dried microcapsules.
authors.affiliation: a Applied Bioresource Science Department , The United Graduate School of Agricultural Sciences, Ehime University , Matsuyama , Japan.|b Faculty of Bioresources & Food Industry , School of Food Industry, Universiti Sultan Zainal Abidin , Terengganu , Malaysia.
authors.forename: Asmaliza
authors.initials: A
authors.lastname: Abd Ghani
authors.affiliation: c Department of Applied Biological Science , Kagawa University , Miki-cho , Japan.
authors.forename: Sae
authors.initials: S
authors.lastname: Adachi
authors.affiliation: d Faculty of Bio-environmental Science, Department of Agriculture and Food Technology , Kyoto Gakuen University , Kyoto , Japan.
authors.forename: Hirokazu
authors.initials: H
authors.lastname: Shiga
authors.affiliation: c Department of Applied Biological Science , Kagawa University , Miki-cho , Japan.
authors.forename: Tze Loon
authors.initials: TL
authors.lastname: Neoh
authors.affiliation: e Division of Food Science and Biotechnology , Graduate School of Agriculture, Kyoto University , Kyoto , Japan.
authors.forename: Shuji
authors.initials: S
authors.lastname: Adachi
authors.affiliation: a Applied Bioresource Science Department , The United Graduate School of Agricultural Sciences, Ehime University , Matsuyama , Japan.|c Department of Applied Biological Science , Kagawa University , Miki-cho , Japan.
authors.forename: Hidefumi
authors.initials: H
authors.lastname: Yoshii
mesh_terms: D002214:Capsules / Q000737:chemistry; D002364:Caseins / Q000737:chemistry; D004655:Emulsions / Q000737:chemistry; D005395:Fish Oils / Q000737:chemistry*; D005947:Glucose / Q000737:chemistry*; D010084:Oxidation-Reduction; D011134:Polysaccharides / Q000737:chemistry*; D011208:Powders / Q000737:chemistry
chemical_list: D002214:Capsules; D002364:Caseins; D004655:Emulsions; D005395:Fish Oils; D011134:Polysaccharides; D011208:Powders; C008315:maltodextrin; D005947:Glucose
keywords: dextrose equivalent; fish oil; peroxide value; spray drying; surface oil