Volume 16, Issue 87 (2019)                   FSCT 2019, 16(87): 17-30 | Back to browse issues page

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Jafarpour S A, Mirzaei F. ghjkl hkl jkl;. FSCT 2019; 16 (87) :17-30
URL: http://fsct.modares.ac.ir/article-7-25217-en.html
1- Sari Agricultural Sciences and Natural Resources University , a.jafarpour@sanru.ac.ir
2- Sari Agricultural Sciences and Natural Resources University
Abstract:   (7382 Views)
One of the many ways that encapsulation are used is the complex coaservation techniques. The purpose of this study was to evaluate the effect of fish oil percentage(1%, 3% and 5%),  total biopolymer percent (1%, 3% and 5%) and  homogenizer speed (7000, 9000 and 11000 rpm) on the physicochemical and oxidative stability of produced powders. To this end, the response surface method was used in the central composite design. Optimized emulsion obtained in gelatin and gum coating (1: 1 ratio) contains (fish oil 1%, total biopolymer percent 1%, homogenizer speed 7000 rpm) which and encapsulation efficiency is 97.97% , and  In  order to evaluate the oxidative stability of the treatments, they were placed at 4 ° C for 3 months. The results of the study showed that by increasing the percentage of fish oil, the  powder  lighteness  index  and whiteness decreased and the  yellowness  index   increased. The results of the study the rate of oxidation showed that thiobarbituric acid (TBA) amount were significantly lower in encapsulated samples than in control samples also, in a encapsulated sample containing vitamin E, the amount of thiobarbituric acid in the first month was significantly lower than the other periods  in compared to with the control sample.
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Article Type: Original Research | Subject: Nanotechnology in the food industry (nanoparticles, nanocapsulations, nanomolies, etc.)
Received: 2018/09/17 | Accepted: 2019/01/6 | Published: 2019/05/15

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