ABSTRACT In this work, a liquid–liquid dispersion process was studied for encapsulation of fish oil in solid zein particles as an alternative to emulsions. The process involved the preparation of stock solutions by dissolving different amounts (4.0, 5.3, and 6.7%) of zein and fish oil (zein: oil ratios of 2:1, 4:1, 6:1, and 8:1) in 90% isopropanol. The stock solution was then subsequently sheared into deionized water. The decrease of overall isopropanol concentration resulted in the precipitation of oil-loaded zein particles with diameters of 350–450 nm. After freeze-drying, samples with a zein – oil ratio of 4:1 or lower – generally showed good oxidative stability evaluated based on the development of lipid hydroperoxide values during storage. The approach used in this work may provide a simple method to prepare submicrometer-sized solid particles, and can be extended to encapsulate other types of lipophilic bioactive compounds. PRACTICAL APPLICATIONS Fish oil is conventionally included as the oil phase of emulsions that can be further prepared into powdered products. Emulsions of fish oil require both physical stability to eliminate destabilization mechanisms of emulsions and oxidative stability to prevent degradation of fish oil. The liquid–liquid dispersion process may be a simple, scalable approach to produce solid submicrometer particles for incorporation of lipophilic bioactive compounds as alternative delivery systems to emulsions. Solid particles may be incorporated in food products such as beverages, snacks and cereals to supplement bioactive compounds beneficial to human health.
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