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

Autor(es)

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]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; v. 25, n. 5, p. 359-369, JUL 2019.
• Citações Web of Science: 0

Resumo

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)

• Processo FAPESP: 15/12398-4 - Estudo de métodos combinados para a microencapsulação de ômega-3
• Beneficiário: Ana Lúcia Fadini
• Linha de fomento: Auxílio à Pesquisa - Regular