Effects of Blueberry (Vaccinium corymbosum) Juice on Lipid Oxidation During Spray Drying of Microencapsulated Menhaden Oil |
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| Authors: | Fathima Waheeda Mohideen Jesse Stine Peter J. Bechtel Kevin Mis Solval J. David Bankston |
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| Affiliation: | 1. Department of Food Science, Louisiana State University Agricultural Center, Baton Rouge, Louisiana, USA;2. Salish Kootenai College, Pablo, Montana, USA;3. USDA/ARS Southern Regional Research Center, New Orleans, Louisiana, USA;4. Department of Biological and Agricultural Engineering, Louisiana State University Agricultural Center, Baton Rouge, Louisiana, USA |
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| Abstract: | This study investigated the effect of blueberry juice on menhaden oil lipid oxidation during microencapsulation. Oil in water emulsions containing menhaden oil with 0, 5, or 10% blueberry juice were spray dried to produce control-M, 5% BJ-M, and 10% BJ-M microencapsulated powders, respectively. All microencapsulated powders had similar encapsulation efficiencies with low surface oil content. Peroxide value (meq/kg of oil) was 4.50, 4.31, and 3.38 for control-M, 5% BJ-M and 10% BJ-M, respectively. Ten percent BJ-M had lower (P < 0.05) anisidine value, and totox values than 5% BJ-M and control-M. This indicated that 10% blueberry juice reduced lipid oxidation in menhaden oil during microencapsulation to a greater extent than the other formulations. |
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| Keywords: | Microencapsulation Menhaden oil Spray drying Blueberry juice Lipid oxidation |
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