Aquatic Food Studies 2021, Vol 1, Num, 1     (Pages: AFS16)

Microencapsulation of Anchovy Fish Oil (Engraulis encrasicolus) with Fish Protein (Equulites klunzingeri) Isolate: Nutritional Assessment

Gülsün Özyurt 1 ,Ahmet Faruk Yeşilsu 2

1 University of Cukurova, Faculty of Fisheries, Department Seafood Processing Technology, Adana, Turkey
2 Central Fisheries Research Institute, Department of Food Technology, 61250, Trabzon, Turkey
DOI : 10.4194/AFS16 - Fish protein isolates extracted from underutilised fish species were used for coating material of anchovy oils and their nutritive value was investigated in this study. For this purpose, Klunzinger`s ponyfish (Equulites klunzingeri) proteins were extracted by using pH shifting process. Micro particles were prepared with anchovy oil (Engraulis encrasicolus) as core material (10%), and as wall materials a ratio of 5% and 10% fish protein isolate (FPI) was used. Maltodextrin (DE: 18:20) was added to both groups in a ratio of 10%. The emulsions were fed immediately into a Buchi Mini Spray Dryer (B-290, Switzerland). The inlet temperatures, feed rate and aspiration rate were maintained at 160 oC, 15 mL/min and 35m3/h, respectively. The lipid, protein and moisture contents of anchovy oil microcapsules containing 5% FPI and 10% FPI were found as 43.76-43.09%, 4.34- 9.82% and 3.95-3.92%, respectively. The main amino acids in microcapsule samples were lysine, glutamic acid, and leucine which constituted in the range of 349-578 mg/100 g sample for microcapsules containing 5% FPI, and 805-1547 mg/100 g sample for microcapsules containing 10% FPI. In addition to that, essential and non-essential amino acids (E/NE) ratio for microencapsulated fish oil with 5% FPI and 10% FPI were determined 0.92 and 0.95, respectively. As a result of this study, it can be concluded that the addition of fish protein isolate enhanced the nutritive value of microencapsulated fish oil. Keywords : Microencapsulation, Spray drying, Fish protein isolate, Fish oil, Amino acid composition