Nanocomposite systems based on soy proteins and cellulose nanocrystals to encapsulate fish oil by emulsification and spray-drying

Abstract

The aim of this study was to encapsulate fish oil by emulsification and spray drying using soy protein and cellulose nanocrystals matrices as nanocomposite wall material, and to evaluate the effect of CNC concentration on the microcapsules structural and physicochemical properties of the microcapsules and on the stability of fish oil against lipid oxidation. All emulsions could be dehydrated by spray drying to produce matrix-type microcapsules with high encapsulation efficiencies of fish oil. The microcapsules masked the fish oil odor and didn’t have an oily appearance to the touch. The addition of CNCs up to 4% in soy protein microcapsules caused an increase in the solids yield and improved the protection of fish oil against oxidation, showing low peroxide levels and thiobarbituric acid reactive substance indices. The microcapsules exhibited low water activity values, suggesting their stability against lipid oxidation and microbial growth during storage. These microcapsules could be used as vehicles for omega-3 fatty acids in the formulation of functional foods.