Journal
FOOD RESEARCH INTERNATIONAL
Volume 44, Issue 9, Pages 2735-2741Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2011.06.013
Keywords
Barley protein; Microencapsulation; Fish oil; Oxidative stability
Categories
Funding
- Natural Sciences and Engineering Research Council of Canada (NSERC)
- Alberta Innovates - Bio Solutions
- Alberta Crop Industry Development Fund Ltd. (ACIDF)
- Alberta Barley Commission
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This research represents the first scientific publication reporting barley protein as a wall material to encapsulate fish oil. Solid microcapsules were able to form in aqueous solution by pre-emulsifying barley proteins with a homogenizer followed a microfluidizer system. No organic solvent or cross-linking reagents were used in the preparation process. The wet status microcapsules were converted into free-flowing powder (dry status microcapsules) by a spray-drying process. The optimum microcapsule preparation conditions were 15% protein, oil/protein ratio = 1.0, and an inlet temperature of 150 degrees C. These microcapsules exhibited high encapsulation efficiency (EE: 92.9-100.2%), loading efficiency (LE: 46.5-50.1%) and low moisture content (0.75-0.90%). The oxidative stability of microencapsulated fish oil was tested at both dry status and in aqueous solutions (pH 7.0 and pH 2.0) in an accelerated storage test (40 degrees C, 8 weeks). These barley protein microcapsules possessed a strong ability to protect fish oil against oxidation, making them ideally suited for use in liquid/semi-liquid food systems. Food formulation tests confirmed their successful application in milk and yogurt for their respective shelf lives. (C) 2011 Elsevier Ltd. All rights reserved.
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