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Microencapsulation of Anchovy (Engraulis encrasicolus L.) Oil: Emulsion Characterization and Optimization by Response Surface Methodology

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dc.authorscopusid55797357800
dc.authorscopusid12792933400
dc.contributor.authorTatar, F.
dc.contributor.authorKahyaoǧlu, T.
dc.date.accessioned2020-06-21T13:41:08Z
dc.date.available2020-06-21T13:41:08Z
dc.date.issued2015
dc.departmentOndokuz Mayıs Üniversitesien_US
dc.department-temp[Tatar] Feyza, Department of Food Engineering, Ondokuz Mayis Üniversitesi, Samsun, Turkey; [Kahyaoǧlu] Talip, Department of Food Engineering, Ondokuz Mayis Üniversitesi, Samsun, Turkey, Department of Food Engineering, Yıldız Teknik Üniversitesi, Istanbul, Turkeyen_US
dc.description.abstractThe aim of the present study was to evaluate the anchovy (Engraulis encrasicolusL.) oil emulsion characterization and to optimize the anchovy oil microencapsulation process by spray drying. Response surface methodology was employed to study the effects of inlet air temperature (160-190C), peristaltic pump rate (20-40%) and ratio of coating to oil (2/1-4/1) on the oil particle size, microencapsulation efficiency (MEE), peroxide value (PV), bulk density, Carr index (CI) and dry matter. The inlet air temperature showed a significant (P<0.05) influence on the MEE, PV and CI of samples. The peristaltic pump rate and ratio of coating to oil affected significantly (P<0.05) only the MEE and PV. The optimal drying condition for microencapsulation of anchovy oil was found as 164C the inlet air temperature, 25% the peristaltic pump rate and 4/1 the ratio of coating to oil. © 2015 Wiley Periodicals, Inc.en_US
dc.identifier.doi10.1111/jfpp.12270
dc.identifier.endpage633en_US
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue6en_US
dc.identifier.scopus2-s2.0-84953251671
dc.identifier.scopusqualityQ2
dc.identifier.startpage624en_US
dc.identifier.urihttps://doi.org/10.1111/jfpp.12270
dc.identifier.volume39en_US
dc.identifier.wosWOS:000368126300010
dc.identifier.wosqualityQ3
dc.language.isoenen_US
dc.publisherBlackwell Publishing Ltd customerservices@oxonblackwellpublishing.comen_US
dc.relation.ispartofJournal of Food Processing and Preservationen_US
dc.relation.journalJournal of Food Processing and Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.titleMicroencapsulation of Anchovy (Engraulis encrasicolus L.) Oil: Emulsion Characterization and Optimization by Response Surface Methodologyen_US
dc.typeArticleen_US
dspace.entity.typePublication

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