The influence of drying methods on the stabilization of fish oil microcapsules: Comparison of spray granulation, spray drying, and freeze drying

• Published in: Journal of food engineering Vol. 105; no. 2; pp. 367 - 378
• Main Authors: Anwar, Sri Haryani, Kunz, Benno
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.07.2011; Elsevier
• Subjects: Agglomeration; Biological and medical sciences; Droplets; Drying; Fat industries; Fish; Fish oil; Food engineering; Food industries; Freeze drying; Fundamental and applied biological sciences. Psychology; General aspects; Lipid oxidation; Mathematical analysis; Matrices; Matrix methods; Microencapsulation; Spray drying; Spray granulation; Stability; HPBCD; SSPS; PV; SD; SG; MC-3; ME; MC-4; Microencapsulation; MC-1; MC-2; Freeze drying; GC-headspace; Stability; FEG-SEM; Spray drying; OSA-starch; Fish oil; Spray granulation; EPA; Lipid oxidation; SEM; DHA; PUFAs; FD; Granulation; Stabilization; Microcapsule; Lipids; Method; Edible oil; Quality; Oxidation

The stability of microencapsulated fish oil prepared using various drying methods is investigated. The fish oil with ratio of 33/22, eicosapentaenoic acid (EPA):docosahexaenoic acid (DHA), is emulsified with four combinations of matrices, and emulsions are dried by spray granulation (SG), spray dryi...