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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Publications at this Location » Publication #331308
Research Project: Improving the Product Value of Catfish

Location: Food Processing and Sensory Quality Research

Title: Physical properties of microencapsulated gamma-3 salmon oil with egg white powder

Author
item SOLVAL, K. - Louisiana State University
item BANNKSTON, D - Louisana State University
item Bechtel, Peter
item SATHIVEL, S. - Louisiana State University

Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/22/2015
Publication Date: 3/19/2016
Citation: Solval, K., Bannkston, D., Bechtel, P.J., Sathivel, S. 2016. Physical properties of microencapsulated gamma-3 salmon oil with egg white powder. Journal of Food Science. 81:E600-E609.

Interpretive Summary: The objective of this study was to produce microencapsulated omega (')-3 fatty acids (PUFAs) fortified egg white (EW) powders and to characterize their nutritional and physical properties. Stable emulsions (E-SO-EW) containing 3.43 (g/100 g) salmon oil (SO), 56.21 (g/100 g) EW, and 40.36 (g/100 g) water and a control (E-EW) containing EW and water were prepared. E-SO-EW and E-EW were separately spray dried at 130, 140, and 150 °C inlet air temperatures. This resulted in 3 microencapsulated SO fortified EW powders (SO-EW), and 3 dried EW powders (DEW). The powders were analyzed for microencapsulation efficiency (ME), color, fatty acids methyl esters, protein, fat, moisture, ash, amino acids, minerals, microstructure, and particle size. The EPA and DHA content of SO and the ME of the powders were not affected by the inlet air temperature. The crude protein content of SO-EW powders was approximately 24 (g/100 g) lower than dried EW powders. Leucine was the most abundant essential amino acid found in all the powders. Most of the powders’ median particle size ranged from 15 to 30 µm. The study demonstrated that microencapsulated '-3 salmon oil with high quality EW protein can be produced by spray drying.

Technical Abstract: Microencapsulated salmon oil with egg white powders are a good source of high quality protein and amino acids including leucine and omega-3 fatty acids, which may be beneficial for athletes. The study demonstrated that egg white powders containing omega-3 salmon oil can be effectively produced by spray-drying. The spray drying procedure did not have any appreciable effect on the omega-3 contents in the spray dried powders. Leucine was the most abundant essential amino acid found in the powders. This study demonstrated that microencapsulated omega-3 salmon oil with high quality egg white protein can be produced by spray drying. The data obtained in this study may be used as starting point to scale-up the process.