Impact of physicochemical characteristics on the oxidative stability of fish oil microencapsulated by spray-drying.
The aim of the present research was to identify principal parameters determining the oxidative stability of microencapsulated fish oil. Microcapsules were prepared by spray-drying using different types of n-octenylsuccinate-derivatized starch, gum Arabic, sugar beet pectin, sodium caseinate, and/or glucose syrup. Two principal components to classify the different microcapsules accounting for up to 79% of the variance were identified. The principal components were determined by physicochemical parameters reflecting the emulsifying ability of the encapsulant and the drying behavior of the parent emulsion. Microcapsules, which were identified by principal component analysis to be significantly different, exhibited a low stability upon storage, showing that the principal components and, thus, the underlying physicochemical parameters analyzed in the present study are correlated with core material stability.
Institute of Human Nutrition and Food Science, University of Kiel, Germany. sdrusch@foodtech.uni-kiel.de
Stephan
S
Drusch
Yvonne
Y
Serfert
Matteo
M
Scampicchio
Benjamin
B
Schmidt-Hansberg
Karin
K
Schwarz
D002214:Capsules; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D003890:Desiccation / Q000379:methods; D004355:Drug Stability; D004655:Emulsions / Q000737:chemistry; D005395:Fish Oils / Q000737:chemistry*; D008855:Microscopy, Electron, Scanning; D010084:Oxidation-Reduction; D010316:Particle Size; D013678:Technology, Pharmaceutical
D002214:Capsules; D004655:Emulsions; D005395:Fish Oils