Functional and antioxidant properties of hydrolysates of sardine (S. pilchardus) and horse mackerel (T. mediterraneus) for the microencapsulation of fish oil by spray-drying

卷:194

Morales-Medina, R. ; Tamm, F. ; Guadix, A. M. ; Guadix, E. M. ; Drusch, S.

Univ Granada

关键词: Fish hydrolysates;    Fish oil;    Microencapsulation;    Spray-drying;    Antioxidant properties;   

DOI  :  10.1016/j.foodchem.2015.08.122

学科分类：食品科学和技术

【 摘 要 】

The functionality of fish protein hydrolysates (FPH) for the microencapsulation of fish oil was investigated. Muscle protein from sardine (Sardina pilchardus) and horse mackerel (Trachurus mediterraneus) was hydrolysed using Alcalase or trypsin. Physically stable emulsions suitable for spray-drying were obtained when using FPH with a degree of hydrolysis of 5%. Microencapsulation efficiency amounted to 98 +/- 0.1% and oxidative stability of the encapsulated oil over a period of twelve weeks was in a similar range as it is reported for other matrix systems. Therefore, the suitability of FPH for use in spray-dried emulsions has been shown for the first time. Since no clear correlation between the antioxidative activity of the FPH and the course of lipid oxidation could be established future research is required to more specifically characterise the molecular structure of the peptides and its impact on protein alteration and role in lipid oxidation. (C) 2015 Elsevier Ltd. All rights reserved.