Microparticles loaded with fish oil: stability studies, food application and sensory evaluation

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 degrees C and 24 degrees C (75% RH). Performed investigations included encapsulation efficiency, moisture content, a(w), 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 mu m (D-0.5) and 2.05 +/- 0.03 span index, 1.262 +/- 0.026 wt% moisture content and 0.240 +/- 0.001 of a(w) had PUFAs retention higher than 90 wt% during storage at 6 degrees C without changes in crystalline structure (beta'-type crystals) and melting temperature (54 degrees C). The sensory evaluation suggested low fish oil release in oral phase digestion. Conclusions Double-shell microparticles were effective to protect and deliver PUFAs.

Automated summary

Double-shell microparticles were effective in protecting and delivering PUFAs, with retention higher than 90% during storage and without changes in crystalline structure and melting temperature.