Characterization of spray-dried tuna oil emulsified in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition

Tuna oil-in-water emulsions containing droplets stabilized by lecithin–chitosan membranes were produced using an electrostatic layer-by-layer deposition process. Corn syrup solids were added to the emulsions and then the emulsions were spray-dried, which produced a powder consisting of spheroid micr...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Food research international 2006-05, Vol.39 (4), p.449-457
Hauptverfasser:	Klinkesorn, Utai, Sophanodora, Pairat, Chinachoti, Pavinee, Decker, Eric A., McClements, D. Julian
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Chitosan corn syrup Corn syrup solids dispersibility droplet size drying quality drying temperature emulsifying Emulsion emulsions food additives Food industries Fundamental and applied biological sciences. Psychology microencapsulation physicochemical properties Spray-drying Thunnus tuna Tuna oil
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	Tuna oil-in-water emulsions containing droplets stabilized by lecithin–chitosan membranes were produced using an electrostatic layer-by-layer deposition process. Corn syrup solids were added to the emulsions and then the emulsions were spray-dried, which produced a powder consisting of spheroid microcapsules (diameter = 5–30 μm) containing tuna oil droplets (diameter
ISSN:	0963-9969 1873-7145
DOI:	10.1016/j.foodres.2005.09.008