Abstract
This study aimed to improve the quality characteristics of fish oil microcapsules from monolayer and multilayer emulsions by optimizing the ultra-sonicated homogenization conditions to obtain a stable source of omega-3 fatty acids to add in food matrix. For that, a response surface methodology trial was firstly conducted to get optimum ultra-sonicated conditions that increase stability of emulsions and efficiency of microcapsules. Thus, optimum combinations of power of (141.01 and 141.21 kg m2/s3), time (15 and 5 min), pulse (80%) and emulsion volume (100 and 200 mL) were obtained for monolayered and multilayered emulsions, respectively. In comparison to homogenization by high-pressure, the use of ultrasounds improved most quality characteristics of emulsions (stability and drop size) and microcapsules (microencapsulation yield, total oil, microencapsulation efficiency, quantities and bioaccessibility of EPA and DHA, lipid oxidation, size, and distribution), especially in monolayered ones. It worth noting the increase in microencapsulation efficiency in multilayered and the improvement in emulsion stability and bioaccessibility of EPA and DHA in both types of microcapsules.
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