Journal of Microencapsulation | 2021
Microparticles loaded with fish oil: stability studies, food application and sensory evaluation
Abstract
Abstract Aim 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. Methods Samples were stored for 180\u2009days at 6\u2009°C and 24\u2009°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). Results Double-shell microparticles containing 26\u2009wt% core material, 22.74\u2009±\u20090.02\u2009µm (D0.5) and 2.05\u2009±\u20090.03 span index, 1.262\u2009±\u20090.026\u2009wt% moisture content and 0.240\u2009±\u20090.001 of aw had PUFAs retention higher than 90\u2009wt% during storage at 6\u2009°C without changes in crystalline structure (β’-type crystals) and melting temperature (54\u2009°C). The sensory evaluation suggested low fish oil release in oral phase digestion. Conclusions Double-shell microparticles were effective to protect and deliver PUFAs.