Microencapsulation by complex coacervation of fish oil using gelatin/SDS/NaCMC

Microencapsulation of fish oil was investigated using gelatin/SDS/NaCMC as the coating materials. The microencapsulation efficiency (MEE) of microencapsulated fish oil (MFO) was investigated with respect to three variables including the Concentration of Wall Material (CWM), Ratio of Core and Wall Material (RCW) and the pH. The response surface model for MEE showed a high coefficient of determination and a non-significant lack of fit (p < 0.05). The optimum MEEs were 75.2 ± 0.73% during spray drying and 53.2 ± 0.39% during freeze drying. Compared to MFO, the peroxide value (POV) of the total oil from the MFO under the optimized conditions was significantly lower at 60 ± 1 °C after 30 days, which indicates a promising feature as functional food ingredients.

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