Refereed journal article or data article (A1)

Baltic herring (Clupea harengus membras) oil encapsulation by spray drying using a rice and whey protein blend as a coating material




List of Authors: Damerau Annelie, Ogrodowska Dorota, Banaszczyk Paweł, Dajnowiec Fabian, Tanska Małgorzata, Linderborg Kaisa M.

Publisher: ELSEVIER SCI LTD

Publication year: 2022

Journal: Journal of Food Engineering

Journal name in source: JOURNAL OF FOOD ENGINEERING

Journal acronym: J FOOD ENG

Volume number: 314

Number of pages: 11

ISSN: 0260-8774

DOI: http://dx.doi.org/10.1016/j.jfoodeng.2021.110769

Self-archived copy’s web address: https://research.utu.fi/converis/portal/detail/Publication/67642988


Abstract
As popular coating material for encapsulation like milk proteins and maltodextrin do not fully mask unpleasant fish flavors, rice and whey protein blend was tested to aid the use of Baltic herring (BH) oil in functional foods. Particle size and morphology of emulsions (7.5% whey protein, 7.5% rice protein, 15% BH oil and water) produced at pH 3, 6 or 8 with one or two step homogenization and resulting powders were characterized together with fatty acid composition, volatile compounds and oxidative stability. The use of rice and whey proteins lead to stable emulsions with bimodal size distribution and large dispersion (0.05-100 mu m). Emulsion's pH affected powder particle sizes, with pH 3 resulting in powders with biggest particle sizes. Morphology of powders showed spherical shape with porous structure. Emulsions with pH 6.5 produced powders with the highest induction periods (1.59-1.73 h) and low content of volatile compounds.

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Last updated on 2022-30-03 at 09:24