naa a22 4500 510724434 CHVBK 20180411082930.0 cr unu---uuuuu 180411e20130601xx s 000 0 eng 10.1007/s11947-012-0796-7 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0796-7 Influence of Wall Material and Inlet Drying Air Temperature on the Microencapsulation of Fish Oil by Spray Drying [Elektronische Daten] [Mortaza Aghbashlo, Hossien Mobli, Ashkan Madadlou, Shahin Rafiee] Several single and composite milk-originated wall materials were used to microencapsulate fish oil via spray drying at various inlet drying air temperatures. Skim milk powder (SMP), whey protein concentrate, whey protein isolate (WPI), 80% WPI + 20% milk protein concentrate, and 80% WPI + 20% sodium caseinate (NaCas) were applied as the wall for capsules generated at drying air temperatures of 140, 160, and 180°C. The higher the drying air temperature, the higher was the particle size, encapsulation efficiency, and peroxide value and the lower was the moisture content and bulk density. The microcapsules prepared with SMP showed the highest encapsulation efficiency and lowest peroxide value for the oil due to the presence of lactose in its chemical composition. Differential scanning calorimetry and Fourier transform infrared analyses indicated the absence of any significant interaction between SMP and fish oil. Springer Science+Business Media, LLC, 2012 Fish oil microencapsulation nationallicence Spray drying nationallicence Wall material nationallicence Encapsulation efficiency nationallicence Lipid oxidation nationallicence Aghbashlo Mortaza Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran aut Mobli Hossien Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran aut Madadlou Ashkan Department of Food Technology, Institute of Chemical Technologies, Iranian Research Organization for Science & Technology (IROST), Tehran, Iran aut Rafiee Shahin Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran aut Food and Bioprocess Technology Springer-Verlag 6/6(2013-06-01), 1561-1569 1935-5130 6:6<1561 2013 6 11947 https://doi.org/10.1007/s11947-012-0796-7 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0796-7 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Aghbashlo Mortaza Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran aut NATIONALLICENCE 700 1- Mobli Hossien Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran aut NATIONALLICENCE 700 1- Madadlou Ashkan Department of Food Technology, Institute of Chemical Technologies, Iranian Research Organization for Science & Technology (IROST), Tehran, Iran aut NATIONALLICENCE 700 1- Rafiee Shahin Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/6(2013-06-01), 1561-1569 1935-5130 6:6<1561 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer