Application of cashew tree gum on the production and stability of spray-dried fish oil

Diego Alvarenga Botrel; Soraia Vilela Borges; Regiane Victória de Barros Fernandes; Rosemar Antoniassi; Adelia Ferreira de Faria-Machado; Judith Pessoa de Andrade Feitosa; Regina Celia Monteiro de Paula

doi:10.1016/j.foodchem.2016.10.141

Application of cashew tree gum on the production and stability of spray-dried fish oil

Food Chem. 2017 Apr 15:221:1522-1529. doi: 10.1016/j.foodchem.2016.10.141. Epub 2016 Oct 31.

Authors

Diego Alvarenga Botrel¹, Soraia Vilela Borges², Regiane Victória de Barros Fernandes³, Rosemar Antoniassi⁴, Adelia Ferreira de Faria-Machado⁴, Judith Pessoa de Andrade Feitosa⁵, Regina Celia Monteiro de Paula⁵

Affiliations

¹ Food Science Department, Federal University of Lavras, 37200-000 Lavras, MG, Brazil. Electronic address: diegobotrel@dca.ufla.br.
² Food Science Department, Federal University of Lavras, 37200-000 Lavras, MG, Brazil.
³ Chemistry Department, Federal University of Minas Gerais, 31270-901 Belo Horizonte, MG, Brazil.
⁴ Embrapa Food Technology, 23020-470, Rio de Janeiro, RJ, Brazil.
⁵ Organic and Inorganic Chemistry Department, Federal University of Ceará, 60455-760 Fortaleza, CE, Brazil.

PMID: 27979124
DOI: 10.1016/j.foodchem.2016.10.141

Abstract

Evaluation of cashew gum compared to conventional materials was conducted regarding properties and oxidative stability of spray-dried fish oil. Emulsions produced with cashew gum showed lower viscosity when compared to Arabic gum. The particle size was larger (29.9μm) when cashew gum was used, and the encapsulation efficiency reached 76%, similar to that of modified starch but higher than that for Arabic gum (60%). The oxidation process for the surface oil was conducted and a relative lower formation of oxidation compounds was observed for the cashew gum treatment. GAB model was chosen to describe the moisture adsorption isotherm behaviours. Microparticles produced using Arabic and cashew gums showed greater water adsorption when exposed to higher relative humidities. Microparticles produced using cashew gum were more hygroscopic however encapsulation efficiency were higher and surface oil oxidation were less pronounced. Cashew gum can be further explored as an encapuslant material for spray drying processes.

Keywords: Arabic gum; Encapsulation; Omega-3; Oxidation; Peroxide value; Starch.

MeSH terms

Adsorption
Anacardium*
Desiccation
Dietary Fats, Unsaturated
Emulsions
Fish Oils*
Food Handling / methods*
Oxidation-Reduction
Particle Size
Starch
Viscosity

Substances

Dietary Fats, Unsaturated
Emulsions
Fish Oils
Starch