Characterization of freeze-dried microencapsulation tuna fish oil with arrowroot starch and maltodextrin

• Main Authors: Albert Linton Charles, '-, Annur Ahadi Abdillah, ,-, YUNIAR RIZKY SARASWATI, '-, Kandi Sridhar, ,-, Christian Balderamos, '-, Endang Dewi Masithah, Mochammad Amin Alamsjah, ,-
• Format: Article PeerReviewed
• Language: English; English; English; English
• Published: Elsevier 2021
• Subjects: SH20.3-191 Aquaculture
• Online Access: https://repository.unair.ac.id/126038/1/Paper%20_%20Characterization%20of%20freeze.pdf; https://repository.unair.ac.id/126038/2/Turnitin%20_%20Characterization%20of%20freeze-dried.pdf; https://repository.unair.ac.id/126038/3/Characterization.pdf; https://repository.unair.ac.id/126038/7/6.%20Etic%20Characterization%20of%20freeze-dried.pdf; https://repository.unair.ac.id/126038/; https://www.sciencedirect.com/journal/food-hydrocolloids/vol/112/suppl/C; https://doi.org/10.1016/j.foodhyd.2020.106281
• Institution: Universitas Airlangga

Arrowroot starch (AS), extracted from a tropical rhizome (Maranta arundinacea), was investigated and compared to maltodextrin (MD) in whey protein (WP) combinations for its potential as a novel wall material to microencapsulate and limit oxidative rancidity of tuna fish oil. Tuna fish oil was mixe...