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Abstract
Multilayer microencapsulation of fish oil was evaluated by using fish gelatin (treated with or without microbial transglutaminase [MTGase]), chitosan, and maltodextrin for its ability to control lipid oxidation. This study showed that a mixture containing gelatin and maltodextrin obtained the highest percentage of core release. The oxidative stability of the formulated mixtures and the bulk oils was investigated during a period of 60 days. The peroxide value (PV) was assessed as a parameter for primary oxidation products, and p-anisidine (p-AV) and thiobarbituric acid reactive sub-stances (TBARS) was used to analyze secondary oxidation compounds. Observation of oxidation products showed that combinations of gelatin and maltodextrin made by adding MTGase and a mixture of gelatin and chitosan were able to increase the oxidative stability, and increases in PV and p-AV and TBARS were found for all oils.