Abstract
Abstract The impact of fish oil concentration on the oxidative stability of microcapsules through the spray drying process using chitosan and maltodextrin as wall material was studied. Emulsions were prepared with different Tuna fish oil (TFO) content (TFO-10%, TFO20%, TF030% TF0-40%) while wall material concentration was kept constant. Microencapsulated powder resulting from emulsion prepared with high fish oil load have high moisture content, wettability, total oil and low encapsulation efficiency, hygroscopicity and bulk tapped density. Oxidative stability was evaluated periodically by placing microcapsules at room temperature. Microcapsules prepared with TFO-10% presented high oxidative stability in terms of peroxide value (2.94±0.04) and anisidine value (1.54±0.02) after 30 days of storage. It was concluded that optimal amounts of fish oil for microencapsulation are 10% and 20% using chitosan and maltodextrin that extended its shelf life during study period.
Highlights
Markets trading in food are more inclined towards food that provide nutrients and have positive effects in terms of healthier body
Biological material Tuna fish oil (TFO) was extracted from tissue of tuna fish through direct steaming method and oil was employed as core material while chitosan was utilized as coating material along with maltodextrin
Results obtained in current study for Peroxide value (PV) were similar as compared to other studies related to microencapsulation of fish oil
Summary
Markets trading in food are more inclined towards food that provide nutrients and have positive effects in terms of healthier body. Food of this category is known as functional food and gaining importance in world further opening doors for research in this area. Tuna fish oil richest source of EPA and DHA owing to provide nutritional benefits as well as promoting health. It helps in reduction of cardiovascular diseases, cancer, allergy and proper development of brain and eye in infants (Troesch et al, 2020)
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