The Experts below are selected from a list of 327 Experts worldwide ranked by ideXlab platform
Regina Celia Monteiro De Paula - One of the best experts on this subject based on the ideXlab platform.
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Application of cashew tree gum on the production and stability of spray-Dried Fish oil
Food Chemistry, 2017Co-Authors: Diego Alvarenga Botrel, Rosemar Antoniassi, Judith Pessoa De Andrade Feitosa, Regiane Victória De Barros Fernandes, Adelia Ferreira Faria-machado, Soraia Vilela Borges, Regina Celia Monteiro De PaulaAbstract:Evaluation of cashew gum compared to conventional materials was conducted regarding properties and oxidative stability of spray-Dried Fish oil. Emulsions produced with cashew gum showed lower viscosity when compared to Arabic gum. The particle size was larger (29.9 μm) when cashew gum was used, and the encapsulation efficiency reached 76%, similar to that of modified starch but higher than that for Arabic gum (60%). The oxidation process for the surface oil was conducted and a relative lower formation of oxidation compounds was observed for the cashew gum treatment. GAB model was chosen to describe the moisture adsorption isotherm behaviours. Microparticles produced using Arabic and cashew gums showed greater water adsorption when exposed to higher relative humidities. Microparticles produced using cashew gum were more hygroscopic however encapsulation efficiency were higher and surface oil oxidation were less pronounced. Cashew gum can be further explored as an encapuslant material for spray drying processes.
Diego Alvarenga Botrel - One of the best experts on this subject based on the ideXlab platform.
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Application of cashew tree gum on the production and stability of spray-Dried Fish oil
Food Chemistry, 2017Co-Authors: Diego Alvarenga Botrel, Rosemar Antoniassi, Judith Pessoa De Andrade Feitosa, Regiane Victória De Barros Fernandes, Adelia Ferreira Faria-machado, Soraia Vilela Borges, Regina Celia Monteiro De PaulaAbstract:Evaluation of cashew gum compared to conventional materials was conducted regarding properties and oxidative stability of spray-Dried Fish oil. Emulsions produced with cashew gum showed lower viscosity when compared to Arabic gum. The particle size was larger (29.9 μm) when cashew gum was used, and the encapsulation efficiency reached 76%, similar to that of modified starch but higher than that for Arabic gum (60%). The oxidation process for the surface oil was conducted and a relative lower formation of oxidation compounds was observed for the cashew gum treatment. GAB model was chosen to describe the moisture adsorption isotherm behaviours. Microparticles produced using Arabic and cashew gums showed greater water adsorption when exposed to higher relative humidities. Microparticles produced using cashew gum were more hygroscopic however encapsulation efficiency were higher and surface oil oxidation were less pronounced. Cashew gum can be further explored as an encapuslant material for spray drying processes.
Soottawat Benjakul - One of the best experts on this subject based on the ideXlab platform.
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round scad protein based film storage stability and its effectiveness for shelf life extension of Dried Fish powder
Lwt - Food Science and Technology, 2009Co-Authors: Anuchit Artharn, Thummanoon Prodpran, Soottawat BenjakulAbstract:Abstract Storage stability of different round scad ( Decapterus maruadsi ) protein-based films including (1) control film without palm oil and chitosan, (2) film with 25% palm oil (glycerol substitution) and (3) film with 25% palm oil and 40% chitosan (protein substitution) was investigated. During storage (54% relative humidity, 28–30 °C), tensile strength (TS) of the films without and with 25% palm oil or 25% palm oil in combination with 40% chitosan increased continuously, while elongation at break (EAB) decreased markedly when storage time increased up to 8 weeks ( p p > 0.05). Film solubility slightly increased but protein solubility decreased continuously during storage ( p p p > 0.05), except those covered with HDPE, which had the lowest moisture content. Thus, round scad protein-based film incorporated with palm oil and chitosan could be a promising packaging material to prevent lipid oxidation in oil enriched foods.
C N Ravishankar - One of the best experts on this subject based on the ideXlab platform.
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structural functional and in vitro digestion characteristics of spray Dried Fish roe powder stabilised with gum arabic
Food Chemistry, 2017Co-Authors: P K Binsi, Nayak Natasha, P C Sarkar, Muhamed P Ashraf, Ninan George, C N RavishankarAbstract:Abstract 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.
Judith Pessoa De Andrade Feitosa - One of the best experts on this subject based on the ideXlab platform.
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Application of cashew tree gum on the production and stability of spray-Dried Fish oil
Food Chemistry, 2017Co-Authors: Diego Alvarenga Botrel, Rosemar Antoniassi, Judith Pessoa De Andrade Feitosa, Regiane Victória De Barros Fernandes, Adelia Ferreira Faria-machado, Soraia Vilela Borges, Regina Celia Monteiro De PaulaAbstract:Evaluation of cashew gum compared to conventional materials was conducted regarding properties and oxidative stability of spray-Dried Fish oil. Emulsions produced with cashew gum showed lower viscosity when compared to Arabic gum. The particle size was larger (29.9 μm) when cashew gum was used, and the encapsulation efficiency reached 76%, similar to that of modified starch but higher than that for Arabic gum (60%). The oxidation process for the surface oil was conducted and a relative lower formation of oxidation compounds was observed for the cashew gum treatment. GAB model was chosen to describe the moisture adsorption isotherm behaviours. Microparticles produced using Arabic and cashew gums showed greater water adsorption when exposed to higher relative humidities. Microparticles produced using cashew gum were more hygroscopic however encapsulation efficiency were higher and surface oil oxidation were less pronounced. Cashew gum can be further explored as an encapuslant material for spray drying processes.
