A1 Refereed original research article in a scientific journal
Baltic herring (Clupea harengus membras) oil encapsulation by spray drying using a rice and whey protein blend as a coating material
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
Article number: ARTN 110769
Volume: 314
Number of pages: 11
ISSN: 0260-8774
DOI: https://doi.org/10.1016/j.jfoodeng.2021.110769
Self-archived copy’s web address: https://research.utu.fi/converis/portal/detail/Publication/67642988
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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