Mengmeng Yang, Linlin Li, Xiaomai Zhu, Luodan Liang, Junliang Chen, Weiwei Cao, Wenchao Liu, Xu Duan, Guangyue Ren, Zhenbin Liu
The objective of this paper was to evaluate the effect of spray drying (SD), spray freeze-drying (SFD), freeze-drying (FD), and microwave freeze-drying (MFD) on the characteristics of fish oil (FO) microcapsules. The physicochemical properties, morphology, fatty acid composition, and stability of the microcapsules were analyzed. The encapsulation efficiencies of microcapsules dried by SD, SFD, FD, and MFD were 86.98%, 77.79%, 63.29%, and 57.89%, respectively. SD microcapsules exhibited superior properties in terms of effective loading capacity, color, and flowability...
May 3, 2024: Journal of Food Science