Skip to main content
SpringerLink
Log in

Influence of Wall Material and Inlet Drying Air Temperature on the Microencapsulation of Fish Oil by Spray Drying

  • Original Paper
  • Published:
Food and Bioprocess Technology Aims and scope Submit manuscript

Abstract

Several single and composite milk-originated wall materials were used to microencapsulate fish oil via spray drying at various inlet drying air temperatures. Skim milk powder (SMP), whey protein concentrate, whey protein isolate (WPI), 80% WPI + 20% milk protein concentrate, and 80% WPI + 20% sodium caseinate (NaCas) were applied as the wall for capsules generated at drying air temperatures of 140, 160, and 180 °C. The higher the drying air temperature, the higher was the particle size, encapsulation efficiency, and peroxide value and the lower was the moisture content and bulk density. The microcapsules prepared with SMP showed the highest encapsulation efficiency and lowest peroxide value for the oil due to the presence of lactose in its chemical composition. Differential scanning calorimetry and Fourier transform infrared analyses indicated the absence of any significant interaction between SMP and fish oil.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  • Aghbashlo, M., Mobli, H., Rafiee, Sh, & Madadlou, A. (2012). Energy and exergy analyses of the spray drying process of fish oil microencapsulation. Biosystems Engineering, 111(2), 229–241.

  • Ahn, J.-H., Kim, Y.-P., Lee, Y.-M., Seo, E.-M., Lee, K.-W., & Kim, H.-S. (2008). Optimization of microencapsulation of seed oil by response surface methodology. Food Chemistry, 107(1), 98–105.

    Article  CAS  Google Scholar 

  • AOAC. (1984). AOAC Official analytical methods. Gaithersburg, MD: AOAC International.

    Google Scholar 

  • AOCS. (1993). AOCS Official method Cd 8-53. In F. Gunstone (Ed.), Official methods and recommended practices of the American Oil Chemists’ Society method Cd 8-53. Peroxide value acetic acid–chloroform method (4th ed.). Champaign, IL: AOCS Press.

    Google Scholar 

  • Augustin, M. A., Sanguansri, L., & Bode, O. (2006). Maillard reaction products as encapsulants for fish oil powders. Journal of Food Science, 71(2), 25–32.

    Article  Google Scholar 

  • Bhandari, B. R., Dumoulin, E. D., Richard, H. M. J., Noleau, I., & Lebert, A. M. (1992). Flavor encapsulation by spray drying—Application to citral and linalyl acetate. Journal of Food Science, 57(1), 217–221.

    Article  CAS  Google Scholar 

  • Chegini, G. R., & Ghobadian, B. (2005). Effect of spray-drying conditions on physical properties of orange juice powder. Drying Technology, 23(3), 657–668.

    Article  CAS  Google Scholar 

  • Desai, K. G. H., & Park, H. J. (2005). Recent developments in microencapsulation of food ingredients. Drying Technology, 23(7), 1361–1394.

    Article  CAS  Google Scholar 

  • Drusch, S., Serfert, Y., & Schwarz, K. (2006). Microencapsulation of fish oil with n-octenylsuccinate-derivatised starch: Flow properties and oxidative stability. European Journal of Lipid Science and Technology, 108(6), 501–512.

    Article  CAS  Google Scholar 

  • Drusch, S., Serfert, Y., Van Den Heuvel, A., & Schwarz, K. (2006). Physicochemical characterization and oxidative stability of fish oil encapsulated in an amorphous matrix containing trehalose. Food Research International, 39(7), 807–815.

    Article  CAS  Google Scholar 

  • Drusch, S., Serfert, Y., Scampicchio, M., Schmidt-Hansberg, B., & Schwarz, K. (2007). Impact of physicochemical characteristics on the oxidative stability of fish oil microencapsulated by spray-drying. Journal of Agricultural and Food Chemistry, 55(26), 11044–11051.

    Article  CAS  Google Scholar 

  • Fang, Z., & Bhandari, B. (2010). Encapsulation of polyphenols—A review. Trends in Food Science & Technology, 21(10), 510–523.

    Article  CAS  Google Scholar 

  • Gharsallaoui, A., Roudaut, G., Chambin, O., Voilley, A., & Saurel, R. (2007). Applications of spray-drying in microencapsulation of food ingredients: An overview. Food Research International, 40, 1107–1121.

    Article  CAS  Google Scholar 

  • Goula, A. M., Adamopoulos, K. G., & Kazakis, N. A. (2004). Influence of spray drying conditions on tomato powder properties. Drying Technology, 22(5), 1129–1151.

    Article  Google Scholar 

  • Kagami, Y., Sungimura, S., Fujishima, N., Matsuda, K., Kometani, T., & Matsumura, Y. (2003). Oxidative stability, structure, and physical characteristics of microcapsules formed by spray drying of fish oil with protein and dextrin wall materials. Journal of Food Science, 68(7), 2248–2255.

    Article  CAS  Google Scholar 

  • Keogh, M. K., O’Kennedy, B. T., Kelly, J., Auty, M. A., Kelly, P. M., Fureby, A., & Haahr, A. M. (2001). Stability to oxidation of spray-dried fish oil powder microencapsulated using milk ingredients. Journal of Food Science, 66(2), 217–224.

    Article  CAS  Google Scholar 

  • Klaypradit, W., & Huang, Y.-W. (2008). Fish oil encapsulation with chitosan using ultrasonic atomizer. LWT- Food Science and Technology, 41(6), 1133–1139.

    Article  CAS  Google Scholar 

  • Kolanowski, W., Ziolkowski, M., Weißbrodt, J., Kunz, B., & Laufenberg, G. (2006). Microencapsulation of fish oil by spray drying—Impact on oxidative stability. Part 1. European Food Research and Technology, 222(3–4), 336–342.

    Article  CAS  Google Scholar 

  • Liu, X. D., Furuta, T., Yoshii, H., & Linko, P. (2000). Retention of emulsified flavor in a single droplet during drying. Food Science and Technology Research, 6(4), 335–339.

    Article  Google Scholar 

  • Madadlou, A., Mousavi, M. E., Emam-djomeh, Z., Ehsani, M., & Sheehan, D. (2009). Sonodisruption of re-assembled casein micelles at different pH values. Ultrasonics Sonochemistry, 16(5), 644–648.

    Article  CAS  Google Scholar 

  • Moreau, D. L., & Rosenberg, M. (1996). Oxidative stability of anhydrous milk fat microencapsulated in whey proteins. Journal of Food Science, 61(1), 39–43.

    Article  CAS  Google Scholar 

  • Quek, S. Y., Chok, N. K., & Swedlund, P. (2007). The physicochemical properties of spray-dried watermelon powders. Chemical Engineering and Processing, 46(5), 386–392.

    Article  CAS  Google Scholar 

  • Reineccius, G. A. (2004). The spray drying of food flavors. Drying Technology, 22(6), 1289–1324.

    Article  Google Scholar 

  • Rosenberg, M., & Sheu, T.-Y. (1996). Microencapsulation of volatiles by spray-drying in whey protein-based wall systems. International Dairy Journal, 6(3), 273–284.

    Article  CAS  Google Scholar 

  • Serfert, Y., Drusch, S., Schmidt-Hansberg, B., Kind, M., & Schwarz, K. (2009). Process engineering parameters and type of n-octenylsuccinate-derivatised starch affect oxidative stability of microencapsulated long chain polyunsaturated fatty acids. Journal of Food Engineering, 95(3), 386–392.

    Article  CAS  Google Scholar 

  • Shahidi, F., & Han, X. Q. (1993). Encapsulation of food ingredients. Critical Reviews in Food Science and Nutrition, 33(6), 501–547.

    Article  CAS  Google Scholar 

  • Shen, Z., Augustin, M. A., Sanguansri, L., & Cheng, L. J. (2010). Oxidative stability of microencapsulated fish oil powders stabilized by blends of chitosan, modified starch, and glucose. Journal of Agricultural and Food Chemistry, 58(7), 4487–4493.

    Article  CAS  Google Scholar 

  • Tonon, R. V., Grosso, C. R. F., & Hubinger, M. D. (2011). Influence of emulsion composition and inlet air temperature on the microencapsulation of flaxseed oil by spray drying. Food Research International, 44(1), 282–289.

    Article  CAS  Google Scholar 

  • Young, S. L., Sarda, X., & Rosenberg, M. (1993). Microencapsulating properties of whey proteins. 2. Combination of whey proteins with carbohydrates. Journal of Dairy Science, 76(10), 2878–2885.

    Article  CAS  Google Scholar 

Download references

Acknowledgement

The authors would like to extend their appreciation for the financial support provided by the University of Tehran.

Author information

Authors and Affiliations

  1. Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran

    Mortaza Aghbashlo, Hossien Mobli & Shahin Rafiee

  2. Department of Food Technology, Institute of Chemical Technologies, Iranian Research Organization for Science & Technology (IROST), Tehran, Iran

    Ashkan Madadlou

Authors
  1. Mortaza Aghbashlo
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Hossien Mobli
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Ashkan Madadlou
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Shahin Rafiee
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Mortaza Aghbashlo.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Aghbashlo, M., Mobli, H., Madadlou, A. et al. Influence of Wall Material and Inlet Drying Air Temperature on the Microencapsulation of Fish Oil by Spray Drying. Food Bioprocess Technol 6, 1561–1569 (2013). https://doi.org/10.1007/s11947-012-0796-7

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11947-012-0796-7

Keywords

Search

Navigation