Evaluation of the fatty matter contained in microcapsules obtained by double emulsification and subsequent enzymatic gelation method

- Microencapsulation is a quality preservation techniques for fish oil.
- The best methodology to quantify the omega-3 into the microcapsules was determined.
- Total wall degradation was visible for the acid method.
- The presence of corn oil triacylglycerols inside of the microcapsules was observed.
- Functional property was obtained with 3.74 g of microcapsules.

The objective of this study was to evaluate encapsulated fatty matter using double emulsification and subsequent enzymatic gelation method using soy protein isolate cross-linked by transglutaminase. For this purpose, six extractions methods (acids, alkaline and enzymatic methods) were used. The extraction methods showed differences, total or partial extraction being observed when using the acid method, alkaline enzymatic method and the acid method with direct determination of the fatty acid composition. The presence of triglycerides and ethyl ester was investigated in the microcapsules by easy ambient sonic-spray ionization mass spectrometry (EASI-MS), high performance size exclusion chromatography (HPSEC) and the fatty acid composition as determined by gas chromatography (GC). The microcapsules were shown to contain 1.07 g omega-3 fatty acids / 100 g microcapsules.