SILVA, R. E. S.; http://lattes.cnpq.br/0869850743100889; SILVA, Rayssa do Espírito Santo.
Résumé:
Polyunsaturated fatty acids (PUFA) are essential for the human body because they
participate in vital mechanisms. Oils from some fish are considered a source of PUFA,
especially EPA and DHA. However, they are susceptible to oxidation and are marketed
only in free and encapsulated form. Microencapsulation can provide extremely small
capsules (≤100µm), facilitating consumption as well as food enrichment. The size of the
microparticle is affected by the opening of the atomizing nozzle. In storage,
microparticles can undergo negative changes, due to humidity, temperature and time.
Thus, the microencapsulation of fish oil was performed under different levels of
atomization (0.793mm; 1.025mm and 1.490mm) and its stability at room temperature
and refrigeration was evaluated. The best atomization level was chosen in relation to
yield, and the microparticles were stored at room temperature and refrigeration.
Oxidative stability, pH, water activity, proximate composition and fatty acid profile were
evaluated. The atomizing nozzle with 1.025 mm diameter provided better yield of
microparticles (6.36%). The lipid content of the microparticles did not change with
storage (75.82%). There was water absorption of the microparticle stored at room
temperature (3.14 ± 0.15%) compared to refrigerated (0.92 ± 0.37%). The water activity
was higher in microparticles stored under room temperature (0.40 ± 0.06) and
refrigerated (0.92 ± 0.37%). Water activity was higher in microparticles stored at room
temperature (0.40 ± 0.06) compared to refrigerated (0.23 ± 0.07). Microencapsulation
is recommended using a 1.12mm atomizing nozzle opening for greater performance.