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Journal of Food Science and Technology

, Volume 57, Issue 1, pp 60–69 | Cite as

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

  • Aniseh Jamshidi
  • Teresa Antequera
  • Juan Carlos Solomando
  • Trinidad Perez-PalaciosEmail author
Original Article
  • 43 Downloads

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 protein hydrolysate Fish oil High-pressure homogenization Response surface methodology 

Notes

Acknowledgements

Authors, especially Trinidad Perez-Palacios, acknowledge to the Agencia Estatal de Investigación (AEI) and the Fondo Europeo de Desarrollo Regional (FEDER) the funding for this study, which was supported by the project AGL2016-73260-JIN (AEI/FEDER/UE).

Supplementary material

13197_2019_4029_MOESM1_ESM.docx (15 kb)
Supplementary material 1 (DOCX 15 kb)

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Agricultural Sciences and Natural ResourcesGorgan UniversityGorganIran
  2. 2.Research Institute of Meat and Meat Products (IProCar)University of ExtremaduraCáceresSpain

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