Abstract
Fish oil is the primary source of long-chain omega-3 fatty acids, which are important nutrients that assist in the prevention and treatment of heart disease and have many health benefits. It also contains vitamins that are lipid-soluble, such as vitamins A and D. This work aimed to determine how the wall material composition influenced the encapsulation efficiency and oxidative stability of omega fish oils in spray-dried microcapsules. In this study, mackerel, sardine waste oil, and sand smelt fish oil were encapsulated in three different wall materials (whey protein, gum Arabic (AG), and maltodextrin) by conventional spray-drying. The effect of the different wall materials on the encapsulation efficiency (EE), flowability, and oxidative stability of encapsulated oils during storage at 4 °C was investigated. All three encapsulating agents provided a highly protective effect against the oxidative deterioration of the encapsulated oils. Whey protein was found to be the most effective encapsulated agent comparing to gum Arabic and maltodextrin. The results indicated that whey protein recorded the highest encapsulation efficiency compared to the gum Arabic and maltodextrin in all encapsulated samples with EE of 71.71%, 68.61%, and 64.71% for sand smelt, mackerel, and sardine oil, respectively. Unencapsulated fish oil samples (control) recorded peroxide values (PV) of 33.19, 40.64, and 47.76 meq/kg oil for sand smelt, mackerel, and sardine oils after 35 days of storage, while all the encapsulated samples showed PV less than 10 in the same storage period. It could be concluded that all the encapsulating agents provided a protective effect to the encapsulated fish oil and elongated the shelf life of it comparing to the untreated oil sample (control). The results suggest that encapsulation of fish oil is beneficial for its oxidative stability and its uses in the production of functional foods.
Highlights
Large quantities of fish waste (20–50% of the total fish weight) are produced during fish processing
The highest acid value was obtained from sardine fish waste oil, followed by mackerel waste oil
High acid values in fish waste oils could be due to fish oil being highly prone to both lipolysis and oxidation
Summary
Large quantities of fish waste (20–50% of the total fish weight) are produced during fish processing. It has been illustrated that fish wastes are increasingly and being utilized to produce high-value products with functional and bioactive properties such as gelatin, protein hydrolysate, and omega-3 fatty acids concentrate [2]. Fish oil has many health and nutritional benefits due to its content of long-chain omega-3 fatty acids (n-3 PUFA), especially eicosapentaenoic (EPA) and docosahexaenoic (DHA), which are known for their health benefits [3,4]. Studies have shown that omega-3 fatty acids (EPA and DHA) can help develop the sense of sight, the immune system, and the brain development process (intelligence) in children [5]. The unpleasant smell of fish oil originating from this oxidation helps to evaluate the sensory characteristics of the product [7]. The encapsulation of sensitive or active components such as fish oil has become a very attractive process in recent decades
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