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

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 incl...

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Published inJournal 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
LanguageEnglish
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
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Abstract 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.
AbstractList AIMEvaluate 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.METHODSSamples were stored for 180 days at 6 °C and 24 °C (75% RH). Performed investigations included encapsulation efficiency, moisture content, aw, size (laser scattering), colour (L*, a*, b*), polyunsaturated fatty acids (PUFAs) (GC), thermal behaviour (DSC) and crystalline structure (XRD).RESULTSDouble-shell microparticles containing 26 wt% core material, 22.74 ± 0.02 µm (D0.5) and 2.05 ± 0.03 span index, 1.262 ± 0.026 wt% moisture content and 0.240 ± 0.001 of aw 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.CONCLUSIONSDouble-shell microparticles were effective to protect and deliver PUFAs.
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 , 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 ) and 2.05 ± 0.03 span index, 1.262 ± 0.026 wt% moisture content and 0.240 ± 0.001 of a 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.
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.
Author Paganotti, Katyri Bezerra de Freitas
Alvim, Izabela Dutra
Miguel, Ana Maria Rauen de Oliveira
Fadini, Ana Lúcia
Carazzato, Camila Augusto
Rodrigues, Rodney Alexandre Ferreira
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CitedBy_id crossref_primary_10_1016_j_foodhyd_2022_107799
crossref_primary_10_1016_j_focha_2023_100278
crossref_primary_10_1016_j_foodchem_2024_138579
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Snippet Evaluate the stability of microparticles loaded with fish oil produced by spray drying, spray chilling and by the combination of these techniques...
AIMEvaluate the stability of microparticles loaded with fish oil produced by spray drying, spray chilling and by the combination of these techniques...
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SubjectTerms DHA
double-shell
EPA
Excipients
Fish Oils
Microencapsulation
sensory acceptance
storage
Temperature
Title Microparticles loaded with fish oil: stability studies, food application and sensory evaluation
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