This study investigated the oxidative stability and physical properties of low-fat mayonnaise fortified with electrosprayed zein capsules loaded with fish oil. A high encapsulation efficiency (EE) (83±1 %) was achieved in the encapsulates and semi-spherical capsules with rough surface and mean diameter of 2.4±0.7 µm were obtained. The amount of primary oxidation products of the zein capsules did not increase over the storage, even though the initial content was higher compared to neat fish oil. Cryo-SEM images revealed that the capsules remained intact when they were incorporated into a waterbased food matrix like mayonnaise. This explained the lower content of hydroperoxides at the end of the storage for the capsule-enriched mayonnaise (Mayo-C) when compared to mayonnaise enriched with neat fish oil (Mayo-F) (2 meq/kg oil vs. 6 meq/kg oil, respectively). Even though, volatile compounds from the secondary oxidation of omega-3, such as 2-ethylfuran and 1-penten-3-one were found in higher amounts in Mayo-F, a higher overall increase in all other secondary oxidation products was observed in Mayo-C. This increase was attributed to the formation of oxidation volatile compounds from the zein material, together with the oxidation of un-encapsulated fish oil droplets. Moreover, Mayo-C presented higher viscosity and droplet size than Mayo-F, which also increased during storage, although no further alterations of the emulsion like creaming were observed. Overall,

Sericin is a globular protein that represents 20% to 30% of the silk fiber from Bombyx mori silkworm cocoon. This protein is usually removed from the raw fiber and discarded by silk producers, a process known as degumming. However, sericin possesses significant biological properties that allows its application in various fields. The antioxidant activity is one of its most relevant benefits. Several authors have reported its anti-tyrosinase activity, lipid peroxidation inhibition and free radical neutralization. The antioxidant potential of sericin protein varies according to the extraction method used. Even though a wide variety of extraction techniques have been studied, simple technics including water at high temperature have exhibited efficient results. Furthermore, this method does not interfere with the safety of sericin for subsequent applications in food.

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