Effect of different concentrations of xanthan and alginate on the quality of encapsulated fish oil
dc.contributor.author | Bahramizadeh, I. | |
dc.contributor.author | Rahmanifarah, K. | |
dc.coverage.spatial | Iran | en_US |
dc.date.accessioned | 2018-03-12T13:15:53Z | |
dc.date.available | 2018-03-12T13:15:53Z | |
dc.date.issued | 2017 | |
dc.identifier.issn | 1026-1354 | |
dc.identifier.uri | http://hdl.handle.net/1834/12411 | |
dc.description.abstract | The aim of this study was to evaluate encapsulation efficiency of fish oil using different combinations of xanthan and sodium alginate (core-wall ratio of 1:2). Experimental treatments were consisted of xanthan 1%, Alginate 1%, xanthan 0.75% + Alginate 0.25%, xanthan 0.5% + Alginate 0.5% and xanthan 0.25% + Alginate 0.75% of the wall material. These experimental combinations of xanthan and sodium alginate were mixed with the other wall components. Afterward, the mixture were homogenized and subsequently freeze-dried to obtain encapsulated powder. Results revealed that encapsulated fish oil with xanthan 0.75% + Alginate 0.25% had the lowest particle size, moisture content and surface oil content as compared to the others (P<0.05). In addition, it showed the highest encapsulation efficiency, wettability and water absorption index. Treatment prepared using 1% xanthan had the lowest emulsion stability with the highest particle density which was the same as that of the treatment prepared with xanthan 0.25% + alginate 0.75%. The highest water absorption index (2.09%) was observed in the treatment containing xanthan 0.5% + alginate 0.5%. Using 1% of alginate lead to the highest lightness (75.23) for encapsulated fish oil as compared to the others (P<0.05). According to the results of the present investigation, the use of xanthan 0.75% + alginate 0.25% is suggested for the production of encapsulated fish oil with optimal properties. | en_US |
dc.language.iso | fa | en_US |
dc.relation.uri | http://isfj.areo.ir/ | en_US |
dc.title | Effect of different concentrations of xanthan and alginate on the quality of encapsulated fish oil | en_US |
dc.type | Journal Contribution | en_US |
dc.bibliographicCitation.issue | 4 | en_US |
dc.bibliographicCitation.title | Iranian Scientific Fisheries Journal | en_US |
dc.bibliographicCitation.volume | 26 | en_US |
dc.description.status | Published | en_US |
dc.format.pagerange | pp.139-150 | en_US |
dc.subject.asfa | Encapsulated | en_US |
dc.subject.asfa | Hydrocolloid | en_US |
dc.subject.asfa | Encapsulation efficiency | en_US |
dc.subject.asfa | Xanthan | en_US |
dc.subject.asfa | Alginate | en_US |
dc.subject.asfa | Quality | en_US |
dc.subject.asfa | Fish oil | en_US |
dc.type.refereed | Refereed | en_US |
refterms.dateFOA | 2021-01-30T18:48:20Z |