MICROENCAPSULATION OF FISH OIL
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Date
2012-04-30
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Abstract
An investigation was carried out on microencapsulation of sardine fish oil (Sardinus pichardus) by spray drying using different wall material viz., skim milk powder, gum arabic and maltodextrin, methyl cellulose and maltodextrin and chitosan and maltodextrin. Physical properties of microencapsulated fish oil powder showed that greater yields also coincided with those having lower Carr’s indices and Hausner’s ratio indicating more flowablility. Microencapsulation efficiency was higher in gum arabic and maltodextrin treatment than the other treatments. Methyl cellulose and maltodextrin treated sample showed a good morphology of fish oil powder with spherical particles with some wrinkles or dimples on the surface and the flow characteristics was better at lower moisture content as compared to other treatments. The skim milk powder treatment resulted in maximum microencapsulation yield showing fair flow.
Fish oil was stored at 5±0.5 °C and at ambient temperature (30±2 °C) for 35 days of storage period. It was observed that peroxide value, acid value, free fatty acid content and saponification value have shown gradual increase at 5±0.5 °C as compared to ambient temperature except iodine value during the storage period.
The microencapsulated fish oil powder samples were packed under vacuum packaging and normal packaging and stored at 5±0.5 °C and at ambient temperature (30±2 °C) for 35 days of storage period. The quality attributes viz., colour, peroxide value, acid value, free fatty acid content, saponification value, iodine value and water activity were analysed statistically (P<0.01). Temperature and packaging condition played a major role in storage of microencapsulated fish oil powder as the storage period increased, significant quality changes were observed in all treatments under specific storage condition.
Sensory evaluation of fish oil powder samples, packed under vacuum packaging and stored at 5±0.5 °C for 35 days gave a better quality fish oil powder in respect of odour, rancidity, colour and overall acceptability. It was observed that as storage period of fish oil powder increased, the values of sensory attributes also changed showing the effect of storage condition and packaging. The cost of production of microencapsulated fish oil powder by skim milk powder treatment, gum arabic treatment and methyl cellulose treatment were found to be Rs. 5,515/kg, 4,469/kg and 6,455/kg, respectively whereas, the cost of chitosan treatment was Rs. 15,347/kg.
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