Microencapsulation of oil and protein hydrolysate from fish within a high-pressure homogenized double emulsion

Aniseh Jamshidi; Teresa Antequera; Juan Carlos Solomando; Trinidad Perez-Palacios

doi:10.1007/s13197-019-04029-5

Microencapsulation of oil and protein hydrolysate from fish within a high-pressure homogenized double emulsion

J Food Sci Technol. 2020 Jan;57(1):60-69. doi: 10.1007/s13197-019-04029-5. Epub 2019 Aug 21.

Authors

Aniseh Jamshidi¹, Teresa Antequera², Juan Carlos Solomando², Trinidad Perez-Palacios²

Affiliations

¹ 1Agricultural Sciences and Natural Resources, Gorgan University, Gorgan, Iran.
² 2Research Institute of Meat and Meat Products (IProCar), University of Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, Spain.

Abstract

In this study, the effect of high-pressure homogenization on the water-in-oil-in-water (W₁/O/W₂) double emulsions containing fish protein hydrolysate and fish oil encapsulated within a complex of whey protein concentrate and inulin were investigated in order to produce stable double emulsion. After adequacy of the positive influence of high-pressure homogenization at W₁/O (one pass) and W₁/O/W₂ (three passes), the double emulsions were produced with (H) and without (HS) high-pressure homogenization. H samples were demonstrated lower CI of double emulsion and higher amounts of yield, total oil, encapsulated oil, EPA and DHA of microcapsules in comparison with HS samples. At subsequent step, response surface methodology were applied to optimize the high-pressure homogenization conditions (700-1500 Ba) of double emulsions in terms of minimum CI of emulsions and maximum microencapsulation efficiency and oxidation stability. Optimal conditions were obtained by using high-pressure homogenization at 1000 and 1100 Ba on W₁/O and W₁/O/W₂, respectively.

Keywords: Double emulsion; Fish oil; Fish protein hydrolysate; High-pressure homogenization; Response surface methodology.