Influence of Oil Load and Maltodextrin Concentration on Properties of Tuna Oil Microcapsules Encapsulated in Two-Layer Membrane

The two layers of tuna oil-in-water emulsions containing different oil loads (5-10wt%) and maltodextrin concentrations (10-20wt%) were stabilized by a lecithin-chitosan membrane. The liquid emulsions were then spray dried at an inlet air temperature of 180 +/- 2 degrees C and an outlet air temperature of 85 +/- 5 degrees C. The characteristics of liquid emulsion (creaming and mean droplet size) and spray-dried microcapsules (moisture content, water activity, color, morphology, glass transition temperature, and encapsulation efficiency) were measured. The results suggest that two-layer oil-in-water emulsions are an effective system to produce high oil-loaded microcapsules, which may lead to its wide application for use in food products.