Jafari, Seid Mahdi, Assadpoor, Elham, Bhandari, Bhesh, and He, Yinghe (2008) Nano-particle encapsulation of fish oil by spray drying. Food Research International, 41 (2). pp. 172-183.

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Abstract

Nano-particle encapsulation by spray drying was undertaken by preparing sub-micron emulsions via high energy emulsifying techniques, namely Microfluidization and Ultrasonication. The encapsulation efficiency of fish oil as a core material was investigated. The attention was given to the surface oil content and surface oil coverage of encapsulated powders which are very significant parameters in the encapsulation process. maltodextrin combined with a surface-active biopolymer (modified starch or whey protein concentrate) at a ratio of 3:1 were used as the wall material. Results showed that Microfluidization was an efficient emulsification technique resulting in fish oil encapsulated powder with the lowest unencapsulated oil at the surface of particles, mainly due to its capability to produce emulsions at the nano-range (d43 of 210–280 nm).

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