Suitability of using monolayered and multilayered emulsions for microencapsulation of ω-3 fatty acids by spray drying: effect of storage at different temperatures

Estefanía Jiménez-Martín*, Adem Gharsallaoui, Trinidad Pérez-Palacios, Jorge Ruiz Carrascal, Teresa Antequera Rojas

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

85 Citations (Scopus)

Abstract

Microencapsulation of ω-3 fatty acids by spray drying was studied using both monolayered (lecithin) and multilayered (lecithin-chitosan) fish oil emulsions with maltodextrin as wall material. Stability of the multilayered emulsions was higher than the monolayered ones, and increased with the increase of the concentration of chitosan. No differences were detected in the moisture or MY of the microcapsules related to the different composition of the corresponding emulsions. On the contrary, MEE was significant higher in the case of the microcapsules produced with the multilayered emulsions with the highest concentration of chitosan (1 % w/w), being related with lower detection of TBARS at high storage temperatures. Overall, this study shows the suitability of microencapsulating ω-3 fatty acids by spray drying using both monolayered and multilayered fish oil emulsions with maltodextrin as wall material. Multilayered microcapsules prepared with lecithin-chitosan emulsions provide a great protective effect against lipid oxidation of fish oil during storage at moderate to high temperatures (30 °C and 60 °C). These multilayered microcapsules could be therefore successfully used as a fish oil protection approach for storage before its use as an ingredient in food products.

Original languageEnglish
JournalFood and Bioprocess Technology
Volume8
Issue number1
Pages (from-to)100-111
Number of pages12
ISSN1935-5130
DOIs
Publication statusPublished - Jan 2014

Keywords

  • Emulsions
  • Microcapsules
  • Monolayered
  • Multilayered
  • Omega-3
  • Spray-drying
  • Storage
  • Temperature

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