Structural, functional and in vitro digestion characteristics of spray dried fish roe powder stabilised with gum arabic

•A process where nutritional properties of roe was retained without compromising storage stability.•Roe lipid was encapsulated by adding gum arabic to protect from fat oxidation.•Gum stabilised roe powder exhibited better functional properties.•In vitro digestive pattern indicated higher amount of oil release from fish roe-gum arabic powder. 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.