Development of Fish Oil-Loaded Microcapsules Containing Whey Protein Hydrolysate as Film-Forming Material for Fortification of Low-Fat Mayonnaise Rahmani Manglano, Nor Elena González Sánchez, Irene García Moreno, Pedro Jesús Espejo Carpio, Francisco Javier Guadix Escobar, Emilia María Omega 3 Microencapsulation Spray drying Whey protein Lipid oxidation Food fortification The authors are very grateful to Lis Berner for her skillful help with the PV and SVOP measurements of the microcapsules. 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. 2020-07-22T11:45:40Z 2020-07-22T11:45:40Z 2020-04 info:eu-repo/semantics/article Rahmani-Manglano, N. E., González-Sánchez, I., García-Moreno, P. J., Espejo-Carpio, F. J., Jacobsen, C., & Guadix, E. M. (2020). Development of Fish Oil-Loaded Microcapsules Containing Whey Protein Hydrolysate as Film-Forming Material for Fortification of Low-Fat Mayonnaise. Foods, 9(5), 545. [DOI: 10.3390/foods9050545] http://hdl.handle.net/10481/63104 10.3390/foods9050545 eng http://creativecommons.org/licenses/by/3.0/es/ info:eu-repo/semantics/openAccess Atribución 3.0 España MDPI