Optimization of the production of double-shell microparticles containing fish oil. (July 2019)

• Record Type: Journal Article
• Authors: Fadini, Ana Lúcia; Dutra Alvim, Izabela; Paganotti, Katyri Bezerra de Freitas; Bataglia da Silva, Lidiane; Bonifácio Queiroz, Marise; Miguel, Ana Maria Rauen de Oliveira; Rodrigues, Rodney Alexandre Ferreira
• Is Part Of: Food science and technology international. Volume 25:Number 5(2019)
• Page Start: 359
• Page End: 369
• Publication Date: 2019-07
• Subjects: Central composite rotatable design -- fish oil -- spray drying -- spray chilling -- double shell; Food -- Analysis -- Periodicals; 664
• DOI: 10.1177/1082013219825890
• Languages: English
• ISSNs: 1082-0132

Abstract

Fish oil incorporation into food products is a challenge because long-chain fatty acids are susceptible to oxidation. Microencapsulation is an alternative for protecting and delivering fish oil besides masking undesirable flavours. This work aimed to produce spray-chilled microparticles using spray-dried microparticles loaded with fish oil as the core material and evaluate the effects of core concentration and lipid wall material composition on the apparent viscosity of the feeding material (suspension), microparticle mean diameter (D50 ), moisture content and eicosapentaenoic acid and docosahexaenoic acid losses. Double-shell microparticles containing fish oil were successfully obtained. Higher core concentrations resulted in higher feeding material viscosities and microparticles with higher D50 values and higher moisture content, but suitable for food applications. Less eicosapentaenoic acid and docosahexaenoic acid loss was achieved with lipid matrixes containing palm fat/vegetable fat ratios of up to 40/60 or a ratio of 50/50 when associated with a low concentration of core material. The remaining eicosapentaenoic acid and docosahexaenoic acid content observed in the final double-shell microparticles and its good oxidative stability can be considered sufficient for the successful application of these microparticles in foods. These findings may contribute to expanding the use of microencapsulated fish oil.