Effect of spray drying parameters on the physicochemical properties and oxidative stability of oil from menhaden (Brevoortia spp.) and Asian swamp eel (Monopterus albus) oil extract microcapsules

Nurmaryam Aini Hashim, Muhammad Fitri Azizi Mohd Norzi,Zatul Iffah Mohd Arshad,Nurul Aini Mohd Azman,Siti Kholijah Abdul Mudalip

Food Chemistry Advances（2023）

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Abstract

•Incorporation of emulsifier lowering microcapsule's peroxide value.•Maltodextrin + gum arabic formulation shows higher quality of fish oil microcapsules.•High moisture content value increases the lipid oxidation of oil in microcapsules.•Process parameters highly impact the properties and oxidative stability of powder.

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Key words

Monopterus albus,Brevoortia spp,Fish oil,Spray drying,Inlet air temperature,Feed flow rate,Oxidative stability

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