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Research Article | Open Access

Micro-encapsulation of Pacific white shrimp oil as affected by emulsification condition

Sirima Takeungwongtrakula, Soottawat Benjakula( ), Aran H-kittikunb
Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
Department of Industrial Biotechnology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand

Peer review under responsibility of Beijing Academy of Food Sciences.

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Abstract

Micro-encapsulation of shrimp oil using the mixture of whey protein concentrate (WPC) and sodium caseinate (SC) (1:1, w/w) as a wall material was carried out. The i MPact of core/wall material ratios (1:2 and 1:4, w/w) and homogenizing pressures (13.79 and 27.58 MPa) on characteristics and stability of emulsion was investigated. The size of emulsion oil droplets decreased with increasing homogenizing pressure (P < 0.05) but was not influenced by core/wall material ratio (P > 0.05). During the extended storage, particle size, flocculation factor (Ff) and coalescence index (Ci) of all emulsions sharply increased, especially in emulsions prepared at 13.79 MPa with a core/wall material ratio of 1:2 (P < 0.05). After spray drying, micro-encapsulated shrimp oil (MSO) prepared at 13.79 MPa with a core/wall material ratio of 1:2 had the larger size than others (P < 0.05). MSO prepared using a core/wall material ratio of 1:4 with homogenizing pressure of 27.58 MPa exhibited higher encapsulation efficiency (EE) (51.3%–52.8%) than others. Thus, both core/wall material ratio and homogenizing pressure directly affected micro-encapsulation of shrimp oil.

Keywords

Shrimp oilEmulsionPressureEncapsulationSpray drying

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Food Science and Human Wellness
Volume 3 Issue 3-4,
December 2014
Pages 175-182
DOI: 10.1016/j.fshw.2014.12.001
Cite this article:
Takeungwongtrakul S, Benjakul S, H-kittikun A. Micro-encapsulation of Pacific white shrimp oil as affected by emulsification condition. Food Science and Human Wellness, 2014, 3(3-4): 175-182. https://doi.org/10.1016/j.fshw.2014.12.001

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Received: 29 August 2014
Revised: 28 October 2014
Accepted: 11 December 2014
Published: 18 December 2014
© 2014 Beijing Academy of Food Sciences.
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