Influence of spray-drying conditions on microencapsulation of fish oil and chia oil

• Published in: Drying technology Vol. 38; no. 3; pp. 279 - 292
• Main Authors: Lavanya, M. N., Kathiravan, T., Moses, J. A., Anandharamakrishnan, C.
• Format: Journal Article
• Language: English
• Published: Philadelphia Taylor & Francis 17.02.2020; Taylor & Francis Ltd
• Subjects: Blowholes; Drying; Drying oils; Encapsulation; fatty acid profile; Fatty acids; Fish oils; gastro-intestinal absorption; Intestine; Microencapsulation; Oils & fats; Outlet temperature; peroxide value; PUFA; Shells (structural forms); Spray drying
• ISSN: 0737-3937; 1532-2300
• DOI: 10.1080/07373937.2018.1553181

In the spray drying process, variation of outlet temperatures significantly influence the microencapsulation efficiency of fish oil and chia oil. Oil sprayed at 55 °C showed maximum encapsulation efficiency and minimum peroxide value. FTIR spectra of the capsule proved the presence of PUFA in all encapsulated samples. The spectra of microcapsules and unencapsulated samples followed the same trend, implying no interaction between the wall and core. Size of particles were found to be 5.04 and 3.89 µm for chia oil and fish oil powders, respectively; the surface showed blowholes indicating a shell structure with smooth surface. Fatty acid profile of samples indicated a considerable retention of essential fatty acids in both oil powder samples. Maximum release in gastrointestinal conditions was observed, indicating that the capsules were more stable under acidic conditions and that maximum oil would be available for absorption in the intestine.