Protein-based wall materials to microencapsulate fish oil as source of EPA and DHA
Year: 2025
Type: article
Abstract: This study aimed to develop highly stable, efficient and bioaccessible microcapsules containing EPA and DHA by using fish oil and evaluating different protein-based wall materials of plant and animal origin, with or without enzymatic treatment. Pea protein, soy protein, calcium caseinate, and caseinate combined with transglutaminase were employed as wall materials. Emulsions were prepared and subsequently spray-dried to obtain microcapsule powders. Both plant- and animal-derived proteins significantly influenced most quality parameters of the microcapsules, whereas the effect of transglutaminase addition was less pronounced, mainly impacting microencapsulation efficiency. All wall materials provided stability to the fish oil microcapsules, although plant proteins induced noticeable color changes. Caseinate, particularly when combined with transglutaminase, achieved the highest encapsulation efficiency. Moreover, caseinate exhibited superior performance in terms of EPA and DHA bioaccessibility and flow properties, making it the most suitable wall material. Overall, the findings highlight calcium caseinate as the preferred choice for fish oil microencapsulation to produce effective delivery vehicles of EPA and DHA. • Plant- and animal-based proteins were evaluated for encapsulating EPA and DHA. • PP showed the highest yield; TGASA gave the best microencapsulation efficiency. • Plant proteins favored oral release; animal proteins delayed intestinal release.
Source: Food and Bioproducts Processing
Authors: Francisco de-la-Haba, Abraham Pajuelo, Teresa Antequera, Javier Durán, Trinidad Pérez-Palacios
Institution: Universidad de Extremadura
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: hybrid
Estimated APC paid: $3,970
OpenAlex ID: W4416410286