Maryam Saberi,Mahnaz Hashemiravan, Nazanin Farhadyar
Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University,Varamin, Iran
Department of Chemistry, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
Key words: Casein, inulin, fish oil, nano-mulsion, encapsulation.
The purpose of this study was to investigate the influence of two components Casein and Inulin with known functional properties as wall material on properties of fish oil encapsulated powders. Two different level of concentration of fish oil and five different levels of combination Casein and Inulin were studied. Ultrasonic have been used for nano-emulsion preparation. The size and the pH of nano-emulsion were characterized. Results showed that, while both wall materials were capable of producing nano-emulsion of the size range of 97.4-148.433 nm, the Casein was the best wall material. The feed mixtures were dried in a mini spray dryer. Particle structure of fish oil encapsulated powder were evaluated by scanning electron microscope. The encapsulation efficiency, the moisture and the surface content of fish oil encapsulated powder were determined. The results revealed that sample containing 20%wt Casein and 8%wt fish oil were the best sample to achieve minimum amount of surface oil(31.67mg/100 g powder), maximum encapsulation efficiency (86.566%) and minimum moisture content(0.711).