Effects of blueberry (Vaccinium corymbosum) juice on lipid oxidation during spray drying of microencapsulated menhaden oil

Document Type

Article

Publication Date

5-4-2015

Abstract

This study investigated the effect of blueberry juice on menhaden oil lipid oxidation during microencapsulation. Oil in water emulsions containing menhaden oil with 0, 5, or 10% blueberry juice were spray dried to produce control-M, 5% BJ-M, and 10% BJ-M microencapsulated powders, respectively. All microencapsulated powders had similar encapsulation efficiencies with low surface oil content. Peroxide value (meq/kg of oil) was 4.50, 4.31, and 3.38 for control-M, 5% BJ-M and 10% BJ-M, respectively. Ten percent BJ-M had lower (P < 0.05) anisidine value, and totox values than 5% BJ-M and control-M. This indicated that 10% blueberry juice reduced lipid oxidation in menhaden oil during microencapsulation to a greater extent than the other formulations.

Publication Source (Journal or Book title)

International Journal of Food Properties

First Page

1139

Last Page

1153

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