| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 18821 | Food and Bioproducts Processing | 2015 | 13 Pages |
•Twenty-eight volatile compounds were selected to analyze oxidation of ω-3 microcapsules.•Microcapsule type and storage temperature (refrigeration vs ambient) were compared.•Multilayered microcapsules had more efficiency and oxidative stability during storage.•ω-3 delivery systems based on multilayered microcapsules were more stable during storage.
Spray-drying of double (DE) and multilayered (ME) fish oil emulsions, was used to produce two different types of microcapsules (DM and MM, respectively). Stability of emulsions and physicochemical characteristics, oxidative stability and volatile profile of the microcapsules at initial time and after 1 month of storage at 20 and 4 °C were analyzed. ME showed better stability and held higher amount of fish oil than DE (2.5 vs 0.625% w/w). Microencapsulation yield was similar for both types, whereas moisture, microencapsulation efficiency and oxidative stability were higher for MM. The type of microcapsule influenced the volatile profile and specifically the 28 selected volatiles related to oxidation. Both types of microcapsules appear as feasible alternatives to the bulk fish oil as a way to provide ω-3 storage and for enrichment purposes, but MM seems to be more appropriate in terms of oxidation during storage.
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