Optimization of anchovy oil microencapsulation using wall materials: effects on oxidative stability and encapsulation...

Area of Science:

• Food Science and Technology
• Nutritional Biochemistry
• Materials Science

Background:

• Microencapsulation is crucial for enhancing the stability of highly unsaturated oils.
• The choice of wall materials significantly impacts the success of oil encapsulation.
• Anchovy oil, rich in omega-3 fatty acids, requires effective stabilization for food applications.

Purpose of the Study:

• To systematically evaluate single and binary wall material systems for spray-dried anchovy oil.
• To determine the influence of wall material composition on encapsulation efficiency and oxidative stability.
• To identify optimal formulations for improved delivery of anchovy oil in functional foods.

Main Methods:

• Spray-drying of anchovy oil using maltodextrin, sodium caseinate, gum arabic, and whey protein as individual and binary wall materials.
• Characterization of microcapsules for encapsulation efficiency and surface oil content.
• Assessment of lipid oxidation using free fatty acids, peroxide value, and TBARS.

Main Results:

• Maltodextrin-sodium caseinate yielded the highest encapsulation efficiency (73.54%) and lowest surface oil (3.82%).
• Gum arabic-sodium caseinate demonstrated the best oxidative protection, indicated by the lowest free fatty acid (9.32%) and peroxide values (13.46 meq O₂/kg).
• Formulations with whey protein showed lower encapsulation efficiency and increased oxidation.

Conclusions:

• Wall material composition critically affects anchovy oil microcapsule performance.
• Specific binary systems (maltodextrin-sodium caseinate and gum arabic-sodium caseinate) offer significant improvements in encapsulation and stability.
• Findings provide practical guidance for designing stable spray-dried lipid delivery systems for functional foods and nutraceuticals.