Microparticles loaded with fish oil: stability studies, food application and sensory evaluation. (18th August 2021)

• Record Type: Journal Article
• 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
• Is Part Of: Journal of microencapsulation. Volume 38:Number 6(2021)
• Page Start: 365
• Page End: 380
• Publication Date: 2021-08-18
• Subjects: Microencapsulation -- double-shell -- EPA -- DHA -- storage -- sensory acceptance; Microencapsulation -- Periodicals; Controlled release technology -- Periodicals; 615.19
• DOI: 10.1080/02652048.2021.1948622
• Languages: English
• ISSNs: 0265-2048

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 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). Results: Double-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. Conclusions: Double-shell microparticles were effective to protect and deliver PUFAs.