Spray-drying Microencapsulation of Tilapia Oil with Microporous Cassava Starch

doi:10.7506/spkx1002-6300-200920002

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (20 ): 34-37.doi: 10.7506/spkx1002-6300-200920002

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Spray-drying Microencapsulation of Tilapia Oil with Microporous Cassava Starch

PAN Jie YI Mei-hua ZHONG Qiu-ping*

College of Food Science and Technology, Hainan University, Haikou 570228, China

Received:2009-07-21 Online:2009-10-15 Published:2010-12-29
Contact: ZHONG Qiu-ping* E-mail:qpz2008@126.com

Abstract

Abstract:

The aim of the present study was to investigate the optimal spray-drying microencapsulation procedure of tilapia oil in a matrix composed of laboratory-made microporous cassava starch and collagen protein from tilapia skin using orthogonal array design. Results showed that the optimal emulsifying conditions of tilapia oil for achieving a minimum HLB value were as follows: emulsifying temperature 55℃, pH 6.0, and homogenization duration 6 min, and a maximum embedding efficiency of 92.1% could be obtained under the following optimal conditions: ratio of core material to wall material 1: 1.5, emulsifier amount 0.15%, solid substance content 20%, and air inlet temperature 180 ℃.

Key words: tilapia oil, microporous cassava starch, microencapsulation, spray drying

CLC Number:

TS254.53

PAN Jie YI Mei-hua ZHONG Qiu-ping*. Spray-drying Microencapsulation of Tilapia Oil with Microporous Cassava Starch[J]. FOOD SCIENCE, 2009, 30(20 ): 34-37.

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Spray-drying Microencapsulation of Tilapia Oil with Microporous Cassava Starch

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