Efeitos do processamento e do armazenamento na qualidade de micropartículas fonte de EPA e DHA.

Abstract

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.