Affiliation:
1. College of Food and Bioengineering Henan University of Science and Technology Luoyang China
2. Agricultural Product Drying Equipment Engineering Technology Research Center Henan University of Science and Technology Luoyang China
3. Shaanxi Research Institute of Agricultural Products Processing Technology Xi'an China
Abstract
AbstractThe 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. Conversely, SFD microcapsules demonstrated improved solubility. Microencapsulation positively affected the thermal stability of FO, but the content of unsaturated fatty acids decreased. The findings from the storage experiment indicated that the oxidative stability of SD fish oil microcapsules was marginally lower compared to microcapsules produced through three alternative drying techniques, all of which were based on the FD concept. The comparison of various drying methods and their effects on the quality of FO microcapsules offers valuable insights that can serve as a foundation for the industrial production of high‐quality microcapsules.