Abstract:
Microencapsulation of fish oil
-
oregano essential oil blen
ds were done by spray drying
method. Sodium caseinate, bovine gelatin, gum Arabic and maltodextrin were used as
wall material. Fish oil and wall material was used at the ratio of 1:2:2. In order to
improve the oxidative stability of the fish oil encapsulat
es, oregano essential oil was added
at 0.50% concentration. Physical, chemical and oxidative stability of fish oil
microencapsulates were analyzed. Microcapsules had a moisture content of 2.56
-
4.2%.
Encapsulation efficiency of microencapsulates was found t
o be 39.60
-
65.13%.
Morphological characterization of microcapsules was done by Scanning Electron
Microscopy (SEM) revealing spherical shape of particles with wrinkles. Oxidative
stability studies revealed that encapsulates prepared by sodium caseinate and
gum Arabic
with oregano essential oil showed lower
TBA
(0.58 mg malonaldehyde kg
-
1
) value than
control (9.92 mg malonaldehyde kg
-
1
). Results indicated that oregano essential oil can be
used to improve the oxidative stability of fish oil microencapsulates.
Keywords
: Microencapsulation, Omega 3 fatty acids, Oregano essential oil, Oxidative
stability Spray drying.
