期刊
FOODS
卷 9, 期 5, 页码 -出版社
MDPI
DOI: 10.3390/foods9050545
关键词
omega-3; microencapsulation; spray-drying; whey protein; lipid oxidation; food fortification
资金
- Spanish Ministry of Science, Innovation and Universities [CTQ2017-87076-R, PRE2018-084861]
The influence of the carbohydrate-based wall matrix (glucose syrup, GS, and maltodextrin, MD21) and the storage temperature (4 degrees C or 25 degrees C) on the oxidative stability of microencapsulated fish oil was studied. The microcapsules (ca. 13 wt% oil load) were produced by spray-drying emulsions stabilized with whey protein hydrolysate (WPH), achieving high encapsulation efficiencies (>97%). Both encapsulating materials showed an increase in the oxidation rate with the storage temperature. The GS-based microcapsules presented the highest oxidative stability regardless of the storage temperature with a peroxide value (PV) of 3.49 +/- 0.25 meq O-2/kg oil and a content of 1-penten-3-ol of 48.06 +/- 9.57 ng/g oil after six weeks of storage at 4 degrees C. Moreover, low-fat mayonnaise enriched with GS-based microcapsules loaded with fish oil and containing WPH as a film-forming material (M-GS) presented higher oxidative stability after one month of storage when compared to low-fat mayonnaise enriched with either a 5 wt% fish oil-in-water emulsion stabilized with WPH or neat fish oil. This was attributed to a higher protective effect of the carbohydrate wall once the microcapsules were incorporated into the mayonnaise matrix.
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