Microparticles loaded with fish oil: stability studies, food application and sensory evaluation

• Published in: Journal of microencapsulation Vol. 38; no. 6; pp. 365 - 380
• Main Authors: Fadini, Ana Lúcia, Alvim, Izabela Dutra, Carazzato, Camila Augusto, Paganotti, Katyri Bezerra de Freitas, Miguel, Ana Maria Rauen de Oliveira, Rodrigues, Rodney Alexandre Ferreira
• Format: Journal Article
• Language: English
• Published: England Taylor & Francis 18.08.2021
• Subjects: DHA; double-shell; EPA; Excipients; Fish Oils; Microencapsulation; sensory acceptance; storage; Temperature; double-shell; Microencapsulation; storage; DHA; EPA; sensory acceptance
• ISSN: 0265-2048; 1464-5246
• DOI: 10.1080/02652048.2021.1948622

Evaluate the stability of microparticles loaded with fish oil produced by spray drying, spray chilling and by the combination of these techniques (double-shell) and use the microparticles for food application. Samples were stored for 180 days at 6 °C and 24 °C (75% RH). Performed investigations included encapsulation efficiency, moisture content, a w , size (laser scattering), colour (L*, a*, b*), polyunsaturated fatty acids (PUFAs) (GC), thermal behaviour (DSC) and crystalline structure (XRD). Double-shell microparticles containing 26 wt% core material, 22.74 ± 0.02 µm (D 0.5 ) and 2.05 ± 0.03 span index, 1.262 ± 0.026 wt% moisture content and 0.240 ± 0.001 of a w had PUFAs retention higher than 90 wt% during storage at 6 °C without changes in crystalline structure (β'-type crystals) and melting temperature (54 °C). The sensory evaluation suggested low fish oil release in oral phase digestion. Double-shell microparticles were effective to protect and deliver PUFAs.