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

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-...

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Bibliographic Details
Author: Fadini, Ana Lúcia; et al.
Format: article
Status:Published version
Publication Date:2019
Country:Brasil
Institution:Instituto de Tecnologia de Alimentos (ITAL)
Repository:Repositório do Instituto de Tecnologia de Alimentos
Language:English
OAI Identifier:oai:http://repositorio.ital.sp.gov.br:123456789/420
Online Access:http://repositorio.ital.sp.gov.br/jspui/handle/123456789/420
Access Level:Open access
Keyword:Central composite rotatable design
Fish oil
Spray drying
Spray chilling
Double shell
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spelling Optimization of the production of double-shell microparticles containing fish oilCentral composite rotatable designFish oilSpray dryingSpray chillingDouble shellFish 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 (D50), 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 D50 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.2022-09-01T14:13:58Z2022-09-01T14:13:58Z2019info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfFood Science and Technology International, 24, 2019.http://repositorio.ital.sp.gov.br/jspui/handle/123456789/420reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccessFadini, Ana Lúcia; et al.2022-09-01T14:14:00Zoai:http://repositorio.ital.sp.gov.br:123456789/420Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2022-09-01T14:14Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Optimization of the production of double-shell microparticles containing fish oil
title Optimization of the production of double-shell microparticles containing fish oil
spellingShingle Optimization of the production of double-shell microparticles containing fish oil
Fadini, Ana Lúcia; et al.
Central composite rotatable design
Fish oil
Spray drying
Spray chilling
Double shell
title_short Optimization of the production of double-shell microparticles containing fish oil
title_full Optimization of the production of double-shell microparticles containing fish oil
title_fullStr Optimization of the production of double-shell microparticles containing fish oil
title_full_unstemmed Optimization of the production of double-shell microparticles containing fish oil
title_sort Optimization of the production of double-shell microparticles containing fish oil
dc.creator.none.fl_str_mv Fadini, Ana Lúcia; et al.
author Fadini, Ana Lúcia; et al.
author_facet Fadini, Ana Lúcia; et al.
author_role author
dc.contributor.none.fl_str_mv







dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv Central composite rotatable design
Fish oil
Spray drying
Spray chilling
Double shell
topic Central composite rotatable design
Fish oil
Spray drying
Spray chilling
Double shell
description 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 (D50), 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 D50 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.
publishDate 2019
dc.date.none.fl_str_mv




2019
2022-09-01T14:13:58Z
2022-09-01T14:13:58Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv

dc.identifier.uri.fl_str_mv Food Science and Technology International, 24, 2019.
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/420
identifier_str_mv
Food Science and Technology International, 24, 2019.
url http://repositorio.ital.sp.gov.br/jspui/handle/123456789/420
dc.language.none.fl_str_mv
dc.language.iso.fl_str_mv eng
language_invalid_str_mv
language eng
dc.rights.none.fl_str_mv

dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv

application/pdf
dc.publisher.none.fl_str_mv

publisher.none.fl_str_mv

dc.source.none.fl_str_mv
reponame:Repositório do Instituto de Tecnologia de Alimentos
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Repositório do Instituto de Tecnologia de Alimentos
collection Repositório do Instituto de Tecnologia de Alimentos
repository.name.fl_str_mv Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)
repository.mail.fl_str_mv bjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.br
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score 15,300719

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