Physico-chemical investigation and antioxidant activity of encapsulated fish collagen hydrolyzates with maltodextrin
Yükleniyor...
Tarih
2019
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
GALATI UNIV PRESS
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The aim of the research was to evaluate the effect of the encapsulation process on collagen hydrolysate. Commercial collagen hydrolysate (CH) was spray-dried with maltodextrin (MD) with two different dextrose equivalents (MD12: 10-12 dextrose equivalent (DE) maltodextrin and MD 19: 19-20 DE maltodextrin) and two different core-wall material ratios of 10: 90 and 20: 80 in pilot scale spray dryer. Four different groups of encapsulated collagen hydrolysate were created such as MD1210 (10% collagen peptide + 90% MD12), MD1220 (20% collagen peptide + 80% MD12), MD1910 (10% collagen peptide + 90% MD19), and MD1920 (20% collagen peptide + 80% MD19). Moisture, water activity, hygroscopicity, solubility and antioxidant activity of collagen peptides significantly (p. 0.01) decreased with encapsulation (p=0.01). The DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity analysis results showed that the collagen hydrolysates antioxidant activity was dependent on the dose and the antioxidant activity was significantly decreased by the encapsulation process.
Açıklama
Anahtar Kelimeler
antioxidant activity, fish collagen, hydrolysates, maltodextrin, spray drying encapsulation
Kaynak
ANNALS OF THE UNIVERSITY DUNAREA DE JOS OF GALATI, FASCICLE VI-FOOD TECHNOLOGY
WoS Q Değeri
N/A
Scopus Q Değeri
Q3
Cilt
43
Sayı
1
Künye
Palamutoğlu, R., Sarıçoban, C. (2019). Physico-Chemical Investigation and Antioxidant Activity of Encapsulated Fish Collagen Hydrolyzates with Maltodextrin. Annals of the University Dunarea de Jos of Galati Fascicle VI-Food Technology, 43(1), 94-105.
