Structural, functional and in vitro digestion characteristics of spray dried fish roe powder stabilised with gum arabic
| Autor: | Ninan George, P. Muhamed Ashraf, P.K. Binsi, Nayak Natasha, C.N. Ravishankar, P.C. Sarkar |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
food.ingredient
Drug Compounding Flavour Analytical Chemistry Matrix (chemical analysis) Gum Arabic 0404 agricultural biotechnology food Fish Products Food science Desiccation Carp chemistry.chemical_classification Chromatography biology 04 agricultural and veterinary sciences General Medicine Polymer biology.organism_classification 040401 food science chemistry Oil droplet Spray drying Emulsion Gum arabic Digestion Emulsions Powders Oxidation-Reduction Food Science |
| Zdroj: | Food chemistry. 221 |
| ISSN: | 1873-7072 |
| Popis: | Fish roes are considered as nutritionally valuable for their high content of essential fatty acids and amino acids. However, roe lipids undergo considerable extent of oxidation during processing and storage, imparting objectionable bitter taste and rancid flavour to roe products. Hence, the objective of the study was to reconstitute the roe mass and microencapsulate lipid fraction, so that small oil droplets are entrapped within a dry matrix of roe proteins during spray drying. Prior to spray drying, the emulsion was stabilised with gum arabic as it also act as a co-wall polymer. The microscopic images indicated presence of larger aggregates in unstabilised powder (RC) compared to well-separated particles in stabilised powder (RG). Incorporation of gum arabic retarded rancidity development during storage. In vitro digestive pattern of roe powder indicated higher amount of oil release in RG. These observations highlight the potential of converting the soft textured carp roe mass into stable fish roe powder with superior storage stability and functionality. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect