Baltic herring (Clupea harengus membras) oil encapsulation by spray drying using a rice and whey protein blend as a coating material

Recent Developments in the Microencapsulation of Fish Oil and Natural Extracts: Procedure, Quality Evaluation and Food Enrichment

“…García-Moreno et al [ 27 ] showed the potential of different carbohydrates (pullulan and dextran or glucose syrup) and WPC mixtures for the nanoencapsulation of fish oil. In the same way, Charles et al [ 28 ] demonstrated that arrowroot starch, maltodextrin and WPI combinations successfully encapsulated tuna fish oil, and Damerau et al [ 29 ] prepared emulsions of fish oil with WPC and rice proteins as wall materials, obtaining a high stability that was ascribed to the WPC. Jamshidi et al [ 30 ] allowed the stabilization of water in oil in water (W1/O/W2) double emulsions containing fish protein hydrolysate within a complex of WPC and inulin to produce fish oil microencapsulates.…”

“…Most of these works point to a positive effect of a higher core:wall material ratio on the microencapsulation efficiency. The effect of pH in fish oil emulsions prepared with a blend of rice and whey protein was evaluated by Damerau et al [ 29 ], and microcapsules with better quality characteristics were obtained with emulsions at pH 6.5, while in the study by Bakry et al [ 43 ], the optimum fish oil microencapsulated with myofibrillar proteins and carrageenan was achieved at pH 5. It seems that the optimum pH depends on the wall material due to its strong influence on the degree of ionization of the functional groups (carboxyl and amino groups) as well as the strength of electrostatic interactions between the macromolecules that carry electrical charges [ 13 ].…”

“…Usually, primary and/or secondary oxidation products are determined, mainly by means of peroxide value and thiobarbituric active reactive substance (TBARS) methods, respectively. The profile of volatile compounds has been also analyzed in some works by headspace solid phase microextraction (HS-SPME) and gas chromatography with mass spectrometry (GC-MS) detection [ 29 , 83 ]; of special interest are volatile compounds from omega-3 fatty acid oxidation with rancid and off-flavor perceptions, such as 2,4-heptadienal, 2,4-decadienal, 2-nonenal, 3,5-octadien-2-one and 1-octen-3-one, as investigated by Solomando et al [ 73 ]. In the fish oil microcapsules evaluated by these authors (with maltodextrin and maltodextrin–chitosan), these volatile compounds were not detected, indicating the effectiveness of the wall materials used to minimize the contact and reactivity of encapsulated fish oil with oxidizing promoters.…”

Effect of Maltodextrin Replacement by Selected Native Starches and Disaccharides on Physicochemical Properties of Pumpkin Oil Capsules Prepared by Spray-Drying

“…Morphology of the carbohydrates was imaged with scanning electron microscopy (SEM Quanta 200, FEI Company, Hillsboro, OR, USA) according to Damerau et al [18]. The samples were analysed using the SEM operating an accelerating voltage of 30 kV with ×800 or ×100 (for trehalose) magnifications.…”

“…Microstructural analysis of the emulsions was conducted using a Nikon Eclipse reversed confocal microscope (Nikon, Tokyo, Japan) with an oil immersion objective at a magnification of ×60 [18].…”