Optimization of the production of double-shell microparticles containing fish oil

Abstract

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.

Microencapsulation of green tea polyphenols by ionic gelation and spray chilling methods

“…The extract used to obtain both particles presented 6.63 ± 0.06% humidity and probably contributed almost exclusively to the humidity of this sample since the wall of this system is made of lipid material. Fadini et al (2019) observed the same behavior by attributing the moisture of the lipid microparticles to the spray drying material encapsulated by the lipid matrix.…”

“…Consoli et al ( 2016) also used the spray chilling method to encapsulate gallic acid in the form of a simple W/O emulsion (3:7 and 2:8 ratios of gallic acid solution:lipid matrix) and observed EEs ranging from 54.14 to 101.83%. Fadini et al (2019), using the same encapsulation method used in this research (fish oil entrapped in spray drying microparticles, and this powder entrapped in a lipid matrix by spray chilling), observed losses of essential fatty acids (EPA ? DHA) between 1.68 and 28.68%, equivalent to EEs between 98.3 and 71.32%.…”

Microencapsulation of hydrosoluble extract of babassu nut press cake

“…Studies reported similar values, of 0,18 in optimization of the production of double-shell microparticles containing fish oil (Fadini et al, 2019) and atomization drying of propolis. Highlighting that water activities for atomized products should be lower than 0.6 (F. C. Silva et al, 2013).…”

“…Both studies used atomized samples with maltodextrin as a carrier agent. Fadini et al (2019) evaluated microencapsulated fish oil by spray drying and obtained moisture content value of 3.10 (g/100 g). It is important to highlight that for good stability during storage, food-grade powders should have a moisture content below 3 g/100 (Thirundas, Gadhe, & Syed, 2014).…”

“…An alternative to mitigate these limitations would be the encapsulation process, which aims to protect sensitive particles by isolating them from the external environment (Cano-Chauca, Stringheta, Ramos, & Cal-Vidal, 2005;Gharsallaoui, Roudaut, Chambin, Voilley, & Saurel, 2007). Many studies reported application of encapsulation (Di Giorgio, Salgado, & Mauri, 2019;Fadini et al, 2019;Silva James, Castro, Freitas, & Nogueira, 2019;Souza, Rocha, Brito, Galvão, & Nunes, 2019).…”