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Type: Artigo
Title: Optimization of the production of double-shell microparticles containing fish oil
Author: Fadini, Ana Lúcia
Alvim, Izabela Dutra
Paganotti, Katyri Bezerra de Freitas
Silva, Lidiane Bataglia da
Queiroz, Marise Bonifácio
Miguel, Ana Maria Rauen de Oliveira
Rodrigues, Rodney Alexandre Ferreira
Abstract: Fish oil incorporation into food products is a challenge because long-chain fatty acids are susceptible to oxidation. Microencapsulation is an alternative for protecting and delivering fish oil besides masking undesirable flavours. This work aimed to produce spray-chilled microparticles using spray-dried microparticles loaded with fish oil as the core material and evaluate the effects of core concentration and lipid wall material composition on the apparent viscosity of the feeding material (suspension), microparticle mean diameter (D50), moisture content and eicosapentaenoic acid and docosahexaenoic acid losses. Double-shell microparticles containing fish oil were successfully obtained. Higher core concentrations resulted in higher feeding material viscosities and microparticles with higher D50 values and higher moisture content, but suitable for food applications. Less eicosapentaenoic acid and docosahexaenoic acid loss was achieved with lipid matrixes containing palm fat/vegetable fat ratios of up to 40/60 or a ratio of 50/50 when associated with a low concentration of core material. The remaining eicosapentaenoic acid and docosahexaenoic acid content observed in the final double-shell microparticles and its good oxidative stability can be considered sufficient for the successful application of these microparticles in foods. These findings may contribute to expanding the use of microencapsulated fish oil
Subject: Resfriamento
Country: Reino Unido
Editor: Sage
Rights: Fechado
Identifier DOI: 10.1177/1082013219825890
Date Issue: Jul-2019
Appears in Collections:CPQBA - Artigos e Outros Documentos

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