Using WPC-inulin-fucoidan complexes for encapsulation of fish protein hydrolysate and fish oil in W1/O/W2 emulsion: Characterization and nutritional quality. (December 2018)

• Record Type: Journal Article
• Authors: Jamshidi, Aniseh; Shabanpour, Bahareh; Pourashouri, Parastoo; Raeisi, Mojtaba
• Is Part Of: Food research international. Volume 114(2018)
• Page Start: 240
• Page End: 250
• Publication Date: 2018-12
• Subjects: Double emulsion -- Fish protein hydrolysate -- Fortification -- Fucoidan -- Functional microcapsules -- Inulin; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2018.07.066
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: The double emulsions and freeze-dried microcapsules containing fish protein hydrolysate (FPH) and fish oil (FO) were stabilized by complexs of whey protein concentrate (WPC) with inulin (Inu) and fucoidan (Fuc) in terms of physical characteristics (particle size distribution, morphology, encapsulation efficiency, solubility, …), oxidative stability, nutritional quality and in vitro release. Higher encapsulation efficiency and solubility were observed in Fuc-WPC microcapsules (86.31% and 30.26 mg/100 g, respectively). The combination of Fuc-WPC in the wall material showed higher oxidative stability than other wall material. The higher values of PUFA and SFA were observed in Inu-WPC Fuc-WPC microcapsules, respectively. The Fuc-WPC and Inu + Fuc-WPC micrographs showed a more porous structure compared to Inu-WPC. The mean particle size ranged from 536.8 ± 52.70 to 842.36 ± 21.41 nm. No significant differences were observed in the released oil and the fatty acid composition during gastrointestinal digestion. Sensory evaluation of fortified natural yogurt with microcapsules showed lower fishy flavor in Inu-WPC samples than those fortified with Fuc-WPC and Inu + Fuc-WPC. In general, the use of inulin with WPC as a wall materal resulted in good characteristics and sensory attributed, although the use of fucoidan with WPC conferred higher oxidative stability during storage. Graphical abstract: Highlights: FPH and fish oil encapsulated in W1 /O/W2 with different wall materials. The creaming index decreased by reducing the fucoidan's volume in the wall material. The Inu-WPC sample showed a lesser surface pores in the SEM micrographs. Fucoidan delayed the formation rate of the secondary oxidation products. The Fuc-WPC showed higher scores in terms of fishy taste of fortified yogurt.