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Microencapsulation of fish oil by freeze-drying techniques and influence of process parameters on oxidative stability during storage

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Abstract

Dried microencapsulated fish oils (DMFO) were obtained by freeze-drying and the influence of various process parameters on oxidative stability was evaluated. Standard emulsions were composed of sandeel oil, sodium caseinate and lactose, homogenised by three passes at 40 MPa, frozen at −40°C, kept at −30°C and freeze-dried. In selected trials, carbohydrate, homogenisation pressure, freezing rate and initial temperature for freeze-drying were varied. DMFOs were stored at 25°C in the dark and oxidation monitored through anisidine values and polymer levels. Results showed no apparent relationships between oil globule size or microencapsulation efficiency and storage stability, and the only trial with significantly longer shelf-life involved fast-freezing in liquid nitrogen.

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Authors and Affiliations

  1. Deutsches Institut für Lebensmitteltechnik e.V., P.O.Box 1165, 49601 Quakenbrück, Germany, , , , , , DE

    Katrin Heinzelmann & Knut Franke

  2. Instituto de la Grasa, Consejo Superior de Investigaciones Cientificas (CSIC), Avenida Padre Garcia Tejero, 41012 Seville, Spain e-mail: gmarquez@cica.es, , , , , , ES

    Joaquín Velasco & G. Márquez-Ruiz

Authors
  1. Katrin Heinzelmann
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  2. Knut Franke
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  3. Joaquín Velasco
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  4. G. Márquez-Ruiz
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Received: 24 November 1999

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Heinzelmann, K., Franke, K., Velasco, J. et al. Microencapsulation of fish oil by freeze-drying techniques and influence of process parameters on oxidative stability during storage. Eur Food Res Technol 211, 234–239 (2000). https://doi.org/10.1007/s002170000167

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  • DOI: https://doi.org/10.1007/s002170000167

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