Encapsulation of fish protein hydrolysate and fish oil by double emulsion and investigation of some of its properties

Document Type : scientific research article

Authors

1 Corresponding Author, Ph.D. Student of Seafood Processing, Faculty of Fisheries and Environmental Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

2 Professor, Dept. of Seafood Processing, Faculty of Fisheries and Environmental Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

3 Associate Prof., Dept. of Seafood Processing, Faculty of Fisheries and Environmental Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

Abstract

In the present study, the protein hydrolysate of Carassius auratus and fish oil were encapsulation by double emulsion technique and powdered by a freeze drying. First, the protein hydrolysate of Carassius auratus was produced and some of its characteristics (soluble protein and degree of hydrolysis) were measured. Microcapsules in four treatments with different composition and ratio of wall materials; Whey protein - Gum Arabic - Zein (4:2:1 (w/w)), Whey protein - Gum Arabic (4:3 (w/w)), Whey protein - Zein (4:3 (w/w)) and Gum Arabic - Zein (4:3 (w/w)) production and their physical properties were investigated. The loading capacity and encapsulation efficiency of fish protein hydrolysate in the primary emulsion were 49.59% and 82.67%, respectively. The creaming index was investigated during 21 days of storage at 4°C. From day 0 to day 14 of storage at 4°C, no significant difference was observed in the amount of creaming index (p˃ 0.05) and all treatments were stable. From the 14th to the 21st day of storage, the value of this index increased. The treatment with the combination of wall materials; Whey protein - Gum Arabic - Zein showed the lowest amount of creaming index on the 14th day of storage (3.33%) and on the 21st day of storage (8.33%) and showed the highest stability over time. Examining the moisture content and solubility of the produced microcapsules powder showed a significant difference between the treatments (p˂ 0.05), the highest moisture content (2.5 g/100 g) and solubility (24.44 mg/100 g) related to the treatment. It was with the combination of Arabic gum + Zein. The highest level of oil encapsulation efficiency (75.55%) and the lowest level of surface oil (17.86%) were observed in the treatment of the combination of Whey protein - Gum Arabic – Zein. Gum Arabic - Zein treatment showed the highest amount of surface oil (35.2%), which released more oil from the produced microcapsule powder. The results indicated that the different composition of the wall materials had an effect on the investigated properties and the treatment with the combination of Whey protein - Arabic gum - Zein had a better effect on encapsulation.

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References

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Journal of Utilization and Cultivation of Aquatics
Volume 14, Issue 3
September 2025
Pages 91-103

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