Palamutoğlu, Recep.Sarıçoban, Cemalettin.2020-03-262020-03-262019Palamutoğlu, 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), 94-105.1843-51572068-259Xhttps://dx.doi.org/10.35219/foodtechnology.2019.1.07https://hdl.handle.net/20.500.12395/38101The 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.en10.35219/foodtechnology.2019.1.07info:eu-repo/semantics/openAccessantioxidant activityfish collagenhydrolysatesmaltodextrinspray drying encapsulationArticle43194105#YOKQ3WOS:000477984200007N/A