Wall materials and the presence of antioxidants influence encapsulation efficiency and oxidative stability of micro‐encapsulated shrimp oil

Abstract

The effect of different mixed wall materials including whey protein concentrate (WPC): sodium caseinate (SC) (1:1, w/w), WPC:SC:gum arabic (1:1:2, w/w/w), WPC:SC:glucose syrup (1:1:2, w/w/w) and WPC:SC:maltodextrin (1:1:2, w/w/w) on micro‐encapsulation of shrimp oil was investigated. The highest encapsulation efficiency (EE) was obtained when the mixture of WPC, SC and glucose syrup was used (84.43–88.19%), while the lowest EE was found for the sample using WPC and SC as wall materials (50.37–53.05%). All powders had low moisture contents (<3.5%) and no difference in volume‐weighted mean particle diameter (d43) was noticeable (P > 0.05). Oxidative stability of shrimp oil micro‐capsules using a mixture of WPC, SC and glucose syrup as wall materials incorporated with different antioxidants was examined during storage at 30°C for 6 weeks. With increasing storage time, an increase in peroxide value (PV) was observed (P < 0.05). The lowest PV was found in those samples with added lemon essential oil + EDTA + tannic acid after 6 weeks of storage (P < 0.05). Thus, the use of appropriate wall materials in combination with antioxidants yielded micro‐encapsulated shrimp oil with high oxidative stability.Practical applications: Shrimp hepatopancreas, a byproduct from shrimp processing industries, is one of the important sources of lipids and astaxanthins, which are susceptible to oxidation. Micro‐encapsulation is a process by which small particles of core materials are covered with wall materials. Wall material is important in developing micro‐encapsulation. Additionally, the use of potential antioxidants in conjunction with micro‐encapsulation is required to enhance oxidative stability of shrimp oil during the extended storage.Impact of wall materials and antioxidants on encapsulation efficiency and oxidative stability of micro‐encapsulated shrimp oil.