Volatile compounds and physicochemical characteristics during storage of microcapsules from different fish oil emulsions - Université Claude Bernard Lyon 1 Access content directly
Journal Articles FOOD AND BIOPRODUCTS PROCESSING Year : 2015

Volatile compounds and physicochemical characteristics during storage of microcapsules from different fish oil emulsions

Abstract

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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Dates and versions

hal-02276406 , version 1 (02-09-2019)

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Adem Gharsallaoui, Jorge Ruiz Carrascal, Teresa Antequera Rojas. Volatile compounds and physicochemical characteristics during storage of microcapsules from different fish oil emulsions. FOOD AND BIOPRODUCTS PROCESSING, 2015, 96, pp.52-64. ⟨10.1016/j.fbp.2015.07.005⟩. ⟨hal-02276406⟩
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