期刊
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
卷 25, 期 5, 页码 359-369出版社
SAGE PUBLICATIONS LTD
DOI: 10.1177/1082013219825890
关键词
Central composite rotatable design; fish oil; spray drying; spray chilling; double shell
资金
- Sao Paulo Research Foundation (FAPESP) [2015/12398-4]
- National Council of Research and Technological Development (CNPq)
- Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP) [15/12398-4] Funding Source: FAPESP
Fish oil incorporation into food products is a challenge because long-chain fatty acids are susceptible to oxidation. Microencapsulation is an alternative for protecting and delivering fish oil besides masking undesirable flavours. This work aimed to produce spray-chilled microparticles using spray-dried microparticles loaded with fish oil as the core material and evaluate the effects of core concentration and lipid wall material composition on the apparent viscosity of the feeding material (suspension), microparticle mean diameter (D-50), moisture content and eicosapentaenoic acid and docosahexaenoic acid losses. Double-shell microparticles containing fish oil were successfully obtained. Higher core concentrations resulted in higher feeding material viscosities and microparticles with higher D-50 values and higher moisture content, but suitable for food applications. Less eicosapentaenoic acid and docosahexaenoic acid loss was achieved with lipid matrixes containing palm fat/vegetable fat ratios of up to 40/60 or a ratio of 50/50 when associated with a low concentration of core material. The remaining eicosapentaenoic acid and docosahexaenoic acid content observed in the final double-shell microparticles and its good oxidative stability can be considered sufficient for the successful application of these microparticles in foods. These findings may contribute to expanding the use of microencapsulated fish oil.
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