Microparticles loaded with fish oil: stability studies, food application and sensory evaluation

Abstract

Aim: Evaluate the stability of microparticles loaded with fish oil produced by spray drying, spray chilling and by the combination of these techniques (double-shell) and use the microparticles for food application. Methods: Samples were stored for 180 days at 6 C and 24 C (75% RH). Performed investigations included encapsulation efficiency, moisture content, aw, size (laser scattering), colour (L , a , b ), polyunsaturated fatty acids (PUFAs) (GC), thermal behaviour (DSC) and crystalline structure (XRD). Results: Double-shell microparticles containing 26wt% core material, 22.74 ± 0.02 mm (D0.5) and 2.05 ± 0.03 span index, 1.262 ± 0.026 wt% moisture content and 0.240 ± 0.001 of aw had PUFAs retention higher than 90wt% during storage at 6 C without changes in crystalline structure (b’-type crystals) and melting temperature (54 C). The sensory evaluation suggested low fish oil release in oral phase digestion. Conclusions: Double-shell microparticles were effective to protect and deliver PUFAs.