Physicochemical characterization and oxidative stability of fish oil encapsulated in an amorphous matrix containing trehalose

Fish oil with 33% omega-3 fatty acids was microencapsulated by spray-drying in a matrix of n-octenylsuccinate-derivatized starch and either glucose syrup or trehalose. Samples showed no difference in physicochemical properties as determined by measurement of particle size, oil droplet size, true den...

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Bibliographic Details
Published in:Food research international 2006-08, Vol.39 (7), p.807-815
Main Authors: Drusch, Stephan, Serfert, Yvonne, Van Den Heuvel, Annick, Schwarz, Karin
Format: Article
Language:English
Subjects:
Biological and medical sciences
Crystallization
docosahexaenoic acid
Docosahexanoic acid
droplet size
Fat industries
fish oils
Food industries
food storage
Fundamental and applied biological sciences. Psychology
glucose
Hydroperoxides
Lipid oxidation
lipid peroxidation
Long chain polyunsaturated fatty acids
microencapsulation
Octenylsuccinate-derivatized starch
omega-3 fatty acids
oxidative stability
particle size
Propanal
Relative humidity
spray drying
starch
Storage
storage quality
syrups
trehalase
Trehalose
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Summary:Fish oil with 33% omega-3 fatty acids was microencapsulated by spray-drying in a matrix of n-octenylsuccinate-derivatized starch and either glucose syrup or trehalose. Samples showed no difference in physicochemical properties as determined by measurement of particle size, oil droplet size, true density and BET surface. Upon storage at low relative humidity, lipid oxidation was decreased in trehalose containing samples indicating that in the amorphous state trehalose is a more suitable wall material for microencapsulation than glucose syrup. The retarded oxidation of trehalose containing samples may be attributed to the unique binding properties of trehalose to dienes. At 54% relative humidity, a rapid oxidation of the microencapsulated oil was observed upon crystallization of trehalose, which limits the range of applications to products to be stored at low humidity.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2006.03.003