Microencapsulation of fish oil by spray-drying using two different wall materials: a comparison

Area of Science:

• Food Science and Technology
• Nutritional Biochemistry

Background:

• Oils and fats, particularly fish oils rich in polyunsaturated fatty acids, offer significant health benefits.
• These oils are prone to degradation from heat, light, and oxygen, limiting their stability and consumer appeal.
• Microencapsulation is a technique to protect sensitive oils and improve their handling and application.

Purpose of the Study:

• To compare two spray-drying methods for microencapsulating fish oil.
• To evaluate the effectiveness of skimmed milk powder versus maltodextrin and whey protein hydrolysate as encapsulating agents.
• To assess the impact of different encapsulating agents on the stability and quality of microencapsulated fish oil.

Main Methods:

• Two fish oil emulsions were prepared: one with skimmed milk powder and another with maltodextrin and whey protein hydrolysate.
• Both emulsions underwent spray-drying to create microencapsulated fish oil powders.
• Key parameters evaluated included encapsulation efficiency, water activity, moisture content, and peroxide index.

Main Results:

• The skimmed milk powder emulsion resulted in superior microencapsulated fish oil.
• This formulation exhibited a 28.17% lower peroxide index compared to non-encapsulated fish oil.
• The skimmed milk powder microcapsules had significantly lower moisture content (2.690±0.19%) and water activity (0.376±0.013) than those made with maltodextrin.

Conclusions:

• Skimmed milk powder is an effective and cost-efficient agent for spray-drying fish oil.
• Microencapsulation using skimmed milk powder enhances fish oil stability, extending shelf life by protecting against oxidation and environmental factors.
• This process masks the oily odor, increases consumer appeal, and allows for combination with other nutrients, expanding supplement possibilities.