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MICROENCAPSULATION OF ANCHOVY (ENGRAULIS ENCRASICOLUS L.) OIL: EMULSION CHARACTERIZATION AND OPTIMIZATION BY RESPONSE SURFACE METHODOLOGY

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dc.contributor.authorTatar, Feyza
dc.contributor.authorKahyaoglu, Talip
dc.date.accessioned2026-06-27T13:48:00Z
dc.date.issued2015
dc.description.abstractThe aim of the present study was to evaluate the anchovy (Engraulis encrasicolus L.) 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.en
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [109O603]
dc.description.urihttps://doi.org/10.1111/jfpp.12270
dc.identifier.doi10.1111/jfpp.12270
dc.identifier.eissn1745-4549
dc.identifier.endpage633
dc.identifier.issn0145-8892
dc.identifier.issue6
dc.identifier.startpage624
dc.identifier.urihttps://hdl.handle.net/20.500.14981/54954
dc.identifier.volume39
dc.identifier.wos000368126300010
dc.language.isoeng
dc.publisherWILEY
dc.relation.ispartofJOURNAL OF FOOD PROCESSING AND PRESERVATION
dc.subjectFISH-OIL
dc.subjectOXIDATIVE STABILITY
dc.subjectENCAPSULATION
dc.subjectCHITOSAN
dc.subjectFood Science & Technology
dc.titleMICROENCAPSULATION OF ANCHOVY (ENGRAULIS ENCRASICOLUS L.) OIL: EMULSION CHARACTERIZATION AND OPTIMIZATION BY RESPONSE SURFACE METHODOLOGY
dc.typeArticle
dspace.entity.typePublication
local.import.sourceWOS

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