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.
Acknowledgements
The authors are thankful to the Food Engineering Doctoral Program of UNICAMP (Brazil) and to the Brazilian National Council for Scientific and Technological Development (CNPq) that provided scholarships to C.A. Carazzato and K.B.F. Paganotti.
Disclosure statement
The authors report no declarations of interest.
Correction Statement
This article has been republished with minor changes. These changes do not impact the academic content of the article.