Effect of different concentrations of xanthan and alginate on the quality of encapsulated fish oil

The aim of this study was to evaluate encapsulation efficiency of fish oil using different combinations of xanthan and sodium alginate (core-wall ratio of 1:2). Experimental treatments were consisted of xanthan 1%, Alginate 1%, xanthan 0.75% Alginate 0.25%, xanthan 0.5% Alginate 0.5% and xanthan 0.25% Alginate 0.75% of the wall material. These experimental combinations of xanthan and sodium alginate were mixed with the other wall components. Afterward, the mixture were homogenized and subsequently freeze-dried to obtain encapsulated powder. Results revealed that encapsulated fish oil with xanthan 0.75% Alginate 0.25% had the lowest particle size, moisture content and surface oil content as compared to the others (P