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

Estefanía Jiménez-Martín; Adem Gharsallaoui; Trinidad Pérez-Palacios; Jorge Ruiz Carrascal; Teresa Antequera

doi:10.1016/j.fbp.2015.07.005

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

Estefanía Jiménez-Martín, Adem Gharsallaoui, Trinidad Pérez-Palacios, Jorge Ruiz Carrascal, Teresa Antequera

Dairy, Meat and Plant Product Technology

34 Citations (Scopus)

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.

Original language	English
Journal	Food and Bioproducts Processing
Volume	96
Pages (from-to)	52-64
Number of pages	13
ISSN	0960-3085
DOIs	https://doi.org/10.1016/j.fbp.2015.07.005
Publication status	Published - 25 Jul 2015

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title = "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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T1 - Volatile compounds and physicochemical characteristics during storage of microcapsules from different fish oil emulsions

AU - Jiménez-Martín, Estefanía

AU - Gharsallaoui, Adem

AU - Pérez-Palacios, Trinidad

AU - Ruiz Carrascal, Jorge

AU - Antequera, Teresa

PY - 2015/7/25

Y1 - 2015/7/25

N2 - 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.

AB - 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.

U2 - 10.1016/j.fbp.2015.07.005

DO - 10.1016/j.fbp.2015.07.005

M3 - Journal article

SN - 0960-3085

VL - 96

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JO - Food and Bioproducts Processing

JF - Food and Bioproducts Processing

ER -

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

Abstract

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