원문정보
초록
영어
Fish oil is the richest dietary source of long-chain omega-3 polyunsaturated fatty acids. Stabilization of fish oil against oxidation is an important task in food processing. To improve the oxidative stability and application of fish oil, it was microencapsulated by emulsification of fish oil in aqueous alginic acid solution and gelification with calcium chloride and chitosan, followed by solvent removal. Influences of several process parameters on the microencapsulation were evaluated and the oxidative stability and microstructure of microcapsules were analyzed in this study. The microcapsules were characterized based on average size, morphology, loading capacity of fish oil, and emulsion stability at 4℃. In addition, oxidative stability of the fish oil was also investigated. The composition of odor of the fish oil was analyzed by gas chromatography. The oxidative stability of microcapsules was evaluated by peroxide value measurements. Scanning electronic microscopic photographs showed that the microcapsule obtained was a round microcapsule. It was observed that oxidation changes were much slower in fish oil compared to microcapsules. The result of odor analysis showed that odor of fish oil decreased by encapsulation.