Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Encapsulation of hydrolyzed protein of yellowfin tuna (Thunnus albacares) waste using maltodextrin and gum arabic, and evaluating the physicochemical properties of the resulting microcapsules

Document Type : Original Article

Authors
1 Department of Fisheries, Faculty of Animal Sciences and Fisheries, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
2 PhD graduate, Department of Processing of Fishery Products, Faculty of Fisheries and Environment, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
10.48311/fsct.2026.84014.0
Abstract
The use of protective techniques such as encapsulation is essential to increase the efficiency of hydrolyzed proteins in the food and pharmaceutical industries. In this research, hydrolyzed protein from the viscera of yellowfin tuna (Thunnus albacares) was microencapsulated using three types of coatings (maltodextrin, gum arabic and maltodextrin/gum arabic in equal ratio) by the spray drying method, and the characteristics of the produced microcapsules were evaluated. The results showed that microcapsules with maltodextrin wall had the smallest particle size (4.96±0.1 µm), while samples with gum arabic wall showed the highest microencapsulation efficiency (92.76±1.88%) (p<0.05). Microencapsulation reduced the water activity, and the lowest amount (0.215±0.01) was observed in microcapsules with maltodextrin wall (p<0.05). Also, with microencapsulation, bulk density decreased and its lowest value was observed in microcapsules with gum arabic wall (0.135±0.01 g/ml) (p<0.05). The kinematic viscosity of microcapsules with maltodextrin wall and composite wall showed no significant difference at all investigated concentrations (p>0.05), and the highest viscosity was recorded in microcapsules with gum arabic wall (p<0.05). Microencapsulation of the hydrolyzed protein increased solubility and decreased hygroscopicity (p<0.05). The highest levels of these two indices (98.62±1.18% and 30.17±0.95%, respectively) were observed in microcapsules with maltodextrin wall (p<0.05). This research showed that microencapsulation of hydrolyzed proteins using the spray drying method and carriers based on maltodextrin and gum arabic improves some of their physicochemical properties, and the effect of the carrier type on these properties is significant.
Keywords

Subjects


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