Process engineering parameters and type of n-octenylsuccinate-derivatised starch affect oxidative stability of microencapsulated long chain polyunsaturated fatty acids Original Research Article

Aim of the present study was to investigate the impact of the emulsifying carrier matrix constituent, n-octenylsuccinate-derivatised (OSA)-starch, and process conditions on physical characteristics and oxidative stability of microencapsulated fish oil. Furthermore, the effect of the drying medium, i.e. air or nitrogen, on lipid oxidation during spray-drying and subsequent storage was investigated. Particle characteristics and lipid oxidation of microencapsulated fish oil were both influenced by the type of OSA-starch and the drying conditions. The highest oxidative stability was observed for fish oil microencapsulated in OSA-starch with the lowest average molecular weight and glucose syrup spray-dried at a moderate temperature setting. Particle characteristics of the microcapsules were not attributable for differences in lipid oxidation during storage. In spray-dried carrier matrix particles, the particle size increased with increasing average molecular weight of the OSA-starch and was attributed to an increase in air inclusion. Thus differences in lipid oxidation of the microencapsulated fish oil were attributed to differences in air inclusion as affected by the type of OSA-starch. In terms of spray-drying under inert conditions and in the presence of air, lipid oxidation of microencapsulated fish oil was rather attributed to oxygen availability in the feed emulsion than in the drying gas.