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Food Science and Human Wellness 2014, 3(3-4): 175-182 https://doi.org/10.1016/j.fshw.2014.12.001
Research Article | Open Access | Issue | Published: 18 December 2014

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

Show Author's Information 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.

Keywords:
Encapsulation, Pressure, Spray drying, Emulsion, Shrimp oil
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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Abstract Full text About this article

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.


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About this article

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

Show Author's information 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.

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: Encapsulation, Pressure, Spray drying, Emulsion, Shrimp oil

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Publication history
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Publication history

Received: 29 August 2014
Revised: 28 October 2014
Accepted: 11 December 2014
Published: 18 December 2014
Issue date: December 2014

Copyright

© 2014 Beijing Academy of Food Sciences.

Acknowledgements

Acknowledgements

This work was supported by the Higher Education Research Promotion and National Research University Project of Thailand, Office of the Higher Education Commission. The TRF Senior Research scholar program and Prince of Songkla University were also acknowledged.

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