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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

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

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Fadini, Ana Lucia [1] ; Alvim, Izabela Dutra [1] ; de Freitas Paganotti, Katyri Bezerra [2] ; da Silva, Lidiane Bataglia [1] ; Queiroz, Marise Bonifacio [1] ; Rauen de Oliveira Miguel, Ana Maria [3] ; Ferreira Rodrigues, Rodney Alexandre [4]
Total Authors: 7
[1] Inst Food Technol ITAL, Cereal Chocotec, Campinas, SP - Brazil
[2] Univ Sao Paulo, ESALQ, Piracicaba - Brazil
[3] Inst Food Technol ITAL, CCQA, Campinas, SP - Brazil
[4] Univ Campinas UNICAMP, CPQBA, Campinas, SP - Brazil
Total Affiliations: 4
Document type: Journal article
Source: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; v. 25, n. 5, p. 359-369, JUL 2019.
Web of Science Citations: 0

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. (AU)

FAPESP's process: 15/12398-4 - Study of combined methods for omega-3 microencapsulation
Grantee:Ana Lúcia Fadini
Support type: Regular Research Grants