@misc{10481/63104,
year = {2020},
month = {4},
url = {http://hdl.handle.net/10481/63104},
abstract = {The influence of the carbohydrate-based wall matrix (glucose syrup, GS, and maltodextrin,
MD21) and the storage temperature (4 ◦C or 25 ◦C) on the oxidative stability of microencapsulated
fish oil was studied. The microcapsules (ca. 13 wt% oil load) were produced by spray-drying
emulsions stabilized with whey protein hydrolysate (WPH), achieving high encapsulation efficiencies
(>97%). Both encapsulating materials showed an increase in the oxidation rate with the storage
temperature. The GS-based microcapsules presented the highest oxidative stability regardless of
the storage temperature with a peroxide value (PV) of 3.49 ± 0.25 meq O2/kg oil and a content of
1-penten-3-ol of 48.06 ± 9.57 ng/g oil after six weeks of storage at 4 ◦C. Moreover, low-fat mayonnaise
enriched with GS-based microcapsules loaded with fish oil and containing WPH as a film-forming
material (M-GS) presented higher oxidative stability after one month of storage when compared to
low-fat mayonnaise enriched with either a 5 wt% fish oil-in-water emulsion stabilized with WPH
or neat fish oil. This was attributed to a higher protective effect of the carbohydrate wall once the
microcapsules were incorporated into the mayonnaise matrix.},
organization = {Spanish Ministry of Science, Innovation and Universities 	
CTQ2017-87076-R
PRE2018-084861},
publisher = {MDPI},
keywords = {Omega 3},
keywords = {Microencapsulation},
keywords = {Spray drying},
keywords = {Whey protein},
keywords = {Lipid oxidation},
keywords = {Food fortification},
title = {Development of Fish Oil-Loaded Microcapsules Containing Whey Protein Hydrolysate as Film-Forming Material for Fortification of Low-Fat Mayonnaise},
doi = {10.3390/foods9050545},
author = {Rahmani Manglano, Nor Elena and González Sánchez, Irene and García Moreno, Pedro Jesús and Espejo Carpio, Francisco Javier and Guadix Escobar, Emilia María},
}