Title page for ETD etd-04272011-152744

Type of Document Master's Thesis
Author Mis Solval, Kevin Estuardo
Author's Email Address kmisso1@tigers.lsu.edu
URN etd-04272011-152744
Title Spray Drying Technology for the Production and Processing of Microencapsulated Omega-3 Fish Oil with Egg Powder
Degree Master of Science (M.S.)
Department Food Science
Advisory Committee
Advisor Name Title
Sathivel, Subramaniam Committee Chair
Bankston, Joseph D. Committee Member
King, Joan M. Committee Member
Lima, Marybeth Committee Member
Date of Defense 2011-04-05
Availability unrestricted
Protein with essential amino acids is required for recovering, repairing, and building muscles after intensive exercise. A powder produced with egg white (EW) (high quality protein) and fish oil (menhaden (Brevoortia patronus) (MO) oil or salmon oil (SO)) with high DHA and EPA content should be particularly beneficial for athletes. The objective of this study was to develop microencapsulated omega-3 fatty acids fortified EW powders. Two stable emulsions were prepared with 3.43% (MO) or (SO), 56.21% EW, and 40.36% water (E-MO-EW and E-SO-EW). An EW with water solution (without fish oil) (E-EW) was prepared as a control. Two emulsions (E-MO-EW; E-SO-EW) and E-EW solution were separately spray dried at 130, 140, and 150 oC inlet air temperatures producing three microencapsulated menhaden oil fortified EW powders, three microencapsulated salmon oil fortified EW powders, and three egg white powders (dried E-EW). Physical and chemical properties of E-EW, E-MO-EW and E-SO-EW were determined and the energy used to spray dry them was estimated. The powders were analyzed for color, fatty acids methyl esters (FAME), protein, fat, moisture, ash, amino acid profile, minerals, microstructure and particle size. Microencapsulated efficiency (ME) was estimated only for microencapsulated fish oil fortified EW powders. Triplicate experiments were conducted and data statistically analyzed (=0.05). The actual production rate of powders ranged from 0.056 to 0.060 (kg dry solids/h). More energy was used to spray dry E-EW, E-MO-EW, and E-SO-EW at 150C than at 130 and 140oC inlet air temperature. The inlet air temperature did not affect the EPA or DHA content of MO and SO or the microencapsulation efficiency. The protein content of the oil fortified powders was lower than that of the dried E-EW powders. Leucine was the main essential amino acid found in all the powders. Most of the powders particles ranged in size from 20 to 30 m. The study demonstrated that high quality egg white protein with omega-3 can be produced by microencapsulation. Oil fortified egg white powders could provide benefits for athletes who do high intensity exercise. This study also identifies opportunities for development of microencapsulated omega-3 fatty acids fortified egg white powders.
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