Valorization of Pangas By-product Generated Oil in Encapsulation by Integrating Maltodextrin and Whey Protein Isolate

The study aims to encapsulate Pangas (Pangasianodon hypophthalmus) by-product oil with maltodextrin and whey protein isolate to develop high-value encapsulated pangas oil powdered materials. Three experiments were designed to encapsulate Pangas waste body oil using maltodextrin (T1), whey protein isolate (T2), and a combination of maltodextrin-whey protein isolate (T3) at 20% w/v of oil-in-water emulsion in a 3:1 coating material to oil ratio. Further, the best composition of coating material and machine parameters were optimized. The encapsulation efficiency (70.13%), surface morphology, fatty acid profile with oxidative stability, and sensory attributes were found best for whey protein isolate coated oil encapsulates processed at 140 °C in a spray dryer. The surface morphology of Pangas oil encapsulates represented higher smoothness with a higher concentration of whey protein isolate and the least surface oil with an increase in spray drying temperature. The study results show that whey protein isolate (T2) coated oil encapsulates showed higher PUFA (38.43%) than maltodextrin (4.84%). Thus, the study recommends 20% whey protein isolate coated Pangas oil encapsulated in spray dried at 140 °C as a high-value fatty acid nutraceutical powder.