Enrichment of Yogurt with Encapsulated Fish Oil by Complex Coacervation Using Almond Gum and Gelatin as Wall Materials

Abstract

ABSTRACT This study reported the efficiency of almond gum as a novel wall material in complexation with type B gelatin to encapsulate fish oil containing 37% omega-3 fatty acids. Results showed that the obtained microcapsules exhibited an encapsulation efficiency of 70.5% with particle size of 3.2 μm. The oxidative stability of encapsulated and non-encapsulated fish oil, tested in accelerated storage test (60°C, 4 weeks), showed that encapsulated fish oil possessed a significant stability against oxidation. Produced fish oil microcapsules were used to produce fortified yogurt. Yogurt samples were stored for 4 weeks at 4°C. Enriched yogurts showed higher amount of omega-3 fatty acids, where 82% of omega-3 fatty acids was preserved after 4 weeks of storage compared to 67% in yogurt fortified with non-encapsulated fish oil.