Information from the abstract
Fish processing by-products, particularly bones, are rich sources of calcium and can be utilized as alternative raw materials to produce bio-calcium in functional foods. However, the low solubility and limited dispersibility of hydroxyapatite-based bio-calcium restrict its application in food systems. Therefore, this study comparatively evaluated encapsulated and unencapsulated bio-calcium derived from Asian sea bass (Lates calcarifer) bones and assessed their suitability as calcium fortificants in cereal bars. Bio-calcium powder was microencapsulated using a combination of maltodextrin and gum arabic, and its structural and thermal characteristics were analyzed using Fourier transform infrared reflectance spectroscopy (FTIR) and differential scanning calorimetry (DSC), and flow properties were also evaluated. The two bio-calcium powders were subsequently incorporated into cereal bars and their calcium content, textural and physicochemical properties determined. FTIR results confirmed the presence of characteristic hydroxyapatite functional groups, indicating that the mineral structure of bio-calcium remained intact after encapsulation. DSC analysis revealed a higher glass transition temperature for the encapsulated powder (105.24°C), suggesting improved thermal stability. Although the encapsulated powder exhibited lower bulk density (0.84 g/cm 3 ) and reduced flowability (Car index=38%), the scanning electron microscopy showed improved particle morphology and dispersion within the cereal bar matrix. Cereal bars fortified with microencapsulated bio-calcium exhibited significantly higher hardness (1321.33 g ), fracturability (438.56 g ), and crispness (5.2 g ), along with reduced stickiness (-255.79) compared with bars containing unencapsulated bio-calcium. Both fortified formulations provided high calcium content (approximately 200 mg/100 g) while maintaining low water activity. These findings indicate that microencapsulation with maltodextrin and gum arabic improved the thermal stability and functionality of fish bone-derived bio-calcium in cereal bars despite reducing powder flowability, highlighting its potential application as a sustainable calcium fortificant in cereal-based foods.
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Related topics: Microencapsulation and Drying Processes · Protein Hydrolysis and Bioactive Peptides · Meat and Animal Product Quality
Thai researcher and institutional participation
Jiraporn Sirison · Salinee Phengleng · Suneerat Ruangsomboon · King Mongkut's Institute of Technology Ladkrabang
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