naa a22 4500 510727514 CHVBK 20180411082941.0 cr unu---uuuuu 180411e20131101xx s 000 0 eng 10.1007/s11947-012-0950-2 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0950-2 Fish Oil Microcapsules from O/W Emulsions Produced by Premix Membrane Emulsification [Elektronische Daten] [S. Ramakrishnan, M. Ferrando, L. Aceña-Muñoz, S. De Lamo-Castellví, C. Güell] Fish oil microcapsules were prepared by combining a low-energy emulsification method (premix membrane emulsification) with spray drying. Oil-in-water (O/W) emulsions were prepared using a two-step emulsification method that used a rotor-stator homogenizer followed by membrane emulsification. The influence of the emulsification method (mechanical stirring or membrane emulsification), the emulsification conditions (membrane and emulsifier type), and the amount of wall material on the physicochemical characteristics of the microcapsules was studied. The results show that the emulsification method and the type and amount of emulsifier and wall material affect the final amount of encapsulated oil. Microcapsules produced by membrane emulsification and stabilized with 2% Tween-20 or 10% whey protein presented the highest values (higher than 50%) of oil encapsulation efficiency (OEE). It has been found that the OEE increases when decreasing the droplet size of the emulsions as well as with the increase of the amount of wall material employed during drying. Morphology analysis showed that the microcapsules obtained from O/W emulsions produced by premix membrane emulsification were rounder in shape, without visible cracks on the surface and no vacuoles on the inside. Oxidation stability tests performed on some selected samples indicate that the microcapsules with higher stability are the ones produced with a higher amount of wall material and have less surface oil. Springer Science+Business Media, LLC, 2012 Premix membrane emulsification nationallicence Fish oil microcapsules nationallicence Spray drying nationallicence Whey protein nationallicence Ramakrishnan S. Departament d'Enginyeria Química, Universitat Rovira i Virgili, Avda. Països Catalans 26, 43007, Tarragona, Spain aut Ferrando M. Departament d'Enginyeria Química, Universitat Rovira i Virgili, Avda. Països Catalans 26, 43007, Tarragona, Spain aut Aceña-Muñoz L. Grup de Química Analítica Enològica i dels Aliments (QAea), Department of Analytical Chemistry and Organic Chemistry, Campus Sescelades, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, 43007, Tarragona, Spain aut De Lamo-Castellví S. Departament d'Enginyeria Química, Universitat Rovira i Virgili, Avda. Països Catalans 26, 43007, Tarragona, Spain aut Güell C. Departament d'Enginyeria Química, Universitat Rovira i Virgili, Avda. Països Catalans 26, 43007, Tarragona, Spain aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/11(2013-11-01), 3088-3101 1935-5130 6:11<3088 2013 6 11947 https://doi.org/10.1007/s11947-012-0950-2 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0950-2 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Ramakrishnan S. Departament d'Enginyeria Química, Universitat Rovira i Virgili, Avda. Països Catalans 26, 43007, Tarragona, Spain aut NATIONALLICENCE 700 1- Ferrando M. Departament d'Enginyeria Química, Universitat Rovira i Virgili, Avda. Països Catalans 26, 43007, Tarragona, Spain aut NATIONALLICENCE 700 1- Aceña-Muñoz L. Grup de Química Analítica Enològica i dels Aliments (QAea), Department of Analytical Chemistry and Organic Chemistry, Campus Sescelades, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, 43007, Tarragona, Spain aut NATIONALLICENCE 700 1- De Lamo-Castellví S. Departament d'Enginyeria Química, Universitat Rovira i Virgili, Avda. Països Catalans 26, 43007, Tarragona, Spain aut NATIONALLICENCE 700 1- Güell C. Departament d'Enginyeria Química, Universitat Rovira i Virgili, Avda. Països Catalans 26, 43007, Tarragona, Spain aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/11(2013-11-01), 3088-3101 1935-5130 6:11<3088 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer