Ana Lúcia Fadini, Izabela Dutra Alvim, Camila Augusto Carazzato, Katyri Bezerra de Freitas Paganotti, Ana Maria Rauen de Oliveira Miguel, Rodney Alexandre Ferreira Rodrigues
Journal of microencapsulation 2021 SepEvaluate 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. 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). 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. Double-shell microparticles were effective to protect and deliver PUFAs.
Ana Lúcia Fadini, Izabela Dutra Alvim, Camila Augusto Carazzato, Katyri Bezerra de Freitas Paganotti, Ana Maria Rauen de Oliveira Miguel, Rodney Alexandre Ferreira Rodrigues. Microparticles loaded with fish oil: stability studies, food application and sensory evaluation. Journal of microencapsulation. 2021 Sep;38(6):365-380
PMID: 34278940
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