Impact of Physicochemical Characteristics on the Oxidative Stability of Fish Oil Microencapsulated by Spray-Drying

The aim of this work was to obtain sacha inchi oil (SIO) microcapsules from two different species, Plukenetia volubilis L. (SIVO) and Plukenetia huayllabambana L. (SIHO), using different biopolymers as wall materials and spray drying technology. The physicochemical characteristics such as encapsulation efficiency, particle size, morphology and oxidative stability were analyzed in order to select the best formulation that could potentially be used as an ingredient in the development of functional food. Bulk SIO and four formulations were tested for each oil ecotype, using different encapsulating agents: maltodextrin (MD), Arabic gum (AG), whey protein concentrate (WPC) and modified starch HI-CAP®-100 (H). Microcapsules made of H presented the highest oxidative stability and encapsulation efficiency compared to AG, AG:MD or AG:MD:WPC formulations.

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IMPACT OF VACUUM SPRAY DRYING ON ENCAPSULATION OF FISH OIL: OXIDATIVE STABILITY AND ENCAPSULATION EFFICIENCY

Food Research International ◽

10.1016/j.foodres.2021.110283 ◽

2021 ◽

pp. 110283

Author(s):

Fernanda de Melo Ramos ◽

Vivaldo Silveira Júnior ◽

Ana Silvia Prata

Keyword(s):

Fish Oil ◽

Oxidative Stability ◽

Spray Drying ◽

Encapsulation Efficiency

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Influence of Emulsification Technique and Wall Composition on Physicochemical Properties and Oxidative Stability of Fish Oil Microcapsules Produced by Spray Drying

Food and Bioprocess Technology ◽

10.1007/s11947-013-1187-4 ◽

2013 ◽

Cited By ~ 6

Author(s):

S. Ramakrishnan ◽

M. Ferrando ◽

L. Aceña-Muñoz ◽

M. Mestres ◽

S. De Lamo-Castellví ◽

...

Keyword(s):

Physicochemical Properties ◽

Fish Oil ◽

Oxidative Stability ◽

Spray Drying

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Microencapsulation of fish oil by spray drying--impact on oxidative stability. Part 1

European Food Research and Technology ◽

10.1007/s00217-005-0111-1 ◽

2005 ◽

Vol 222 (3-4) ◽

pp. 336-342 ◽

Cited By ~ 112

Author(s):

Wojciech Kolanowski ◽

Maciej Ziolkowski ◽

Jenny Weißbrodt ◽

Benno Kunz ◽

Günther Laufenberg

Keyword(s):

Fish Oil ◽

Oxidative Stability ◽

Spray Drying

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Effects of particle formation behavior on the properties of fish oil microcapsules fabricated using a micro-fluidic jet spray dryer

International Journal of Food Engineering ◽

10.1515/ijfe-2019-0162 ◽

2020 ◽

Vol 17 (1) ◽

pp. 27-36

Author(s):

Xingxing Xiong ◽

Shengyu Zhang ◽

Nan Fu ◽

Hong Lei ◽

Winston Duo Wu ◽

...

Keyword(s):

Fish Oil ◽

Oxidative Stability ◽

Particle Formation ◽

Core Material ◽

Wall Material ◽

Spray Dryer ◽

Drying Temperature ◽

Total Solids ◽

Formation Behavior ◽

Solids Content

Abstract Fish oil was encapsulated with whey protein isolate (WPI) as wall material using a Micro-Fluidic Jet Spray Dryer. The effects of core/wall material ratio, drying temperature and total solids content on the properties of microcapsules were studied. Low core/wall material ratios at 1:5 and 1:3 resulted in high encapsulation efficiency (EE) and excellent oxidative stability of microparticles during storage. Reducing the inlet temperature from 160 to 110 °C remarkably decreased EE from around 99 to 64.8%, associated with substantial increases in peroxide value during storage. The total solids content mainly altered the morphology of microcapsules, showing little influence on EE and oxidative stability. We proposed that the different drying conditions impacted on particle formation behavior during spray drying, which could be a crucial factor responsible for the differences in the quality attributes of microparticles. A low core/wall material ratio and high drying temperature facilitated the formation of a rigid protein skin at droplet surface during drying, whereas a high solids fraction in the droplets could limit possible droplet shrinkage. These factors contributed positively to the encapsulation of the lipophilic core material.

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