원문정보
초록
영어
Maltodextrin have been incorporated into fish oil emulsion as a means for the inhibition of lipid
oxidation and suppression of fishy odor. Selected starch were evaluated for their performance
as antioxidants and msking of fish odor. Hence, intended for the various manufacturing of
maltodextin. The microcapsules were characterized for their size and superficial charge.
Microcapsules loaded eicosapenanoic acid was verified by fourier transform infrared (FT-IR)
spectroscopy. The ability of the fish oil powder to encapsulate maltodextrin was studied taking
the hydrophobic eicopentanoic acid(EPA) as model. Results showes that the experimental
conditions could be conveniently adjusted in order to modulate the physicochemical properties
of the microcapsules and their composition. Moreover, the microcapsules of EPA into
maltodextrin microcapsules as a potential controlled release vesicle with suppression to
maximize the fishy odor properties of the EPA.