Structural, functional and in vitro digestion characteristics of spray dried fish roe powder stabilised with gum arabic

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• 作者：P.K. Binsi^a ; ^{binsipk@yahoo.com} ; Nayak Natasha^a ; P.C. Sarkar^b ; P. Muhamed Ashraf^a ; Ninan George^a ; C.N. Ravishankar^a
• 关键词：Fish roe ; Encapsulation ; Spray drying ; Functional properties ; Oxidative stability ; In vitro digestion
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：1698-1708
• 全文大小：3990 K
• 卷排序：221

文摘

A process where nutritional properties of roe was retained without compromising storage stability. Roe lipid was encapsulated by adding gum arabic to protect from fat oxidation. Gum stabilised roe powder exhibited better functional properties. In vitro digestive pattern indicated higher amount of oil release from fish roe-gum arabic powder.