Impact of vacuum spray drying on encapsulation of fish oil: Oxidative stability and encapsulation efficiency.

This study aimed to evaluate the potential of vacuum spray drying technology for the microencapsulation of an oxidation-sensitive ingredient, in order to minimize lipid oxidation and maximize encapsulation efficiency. For this purpose, an emulsion containing fish oil was used for particles production. Maltodextrin and modified starch were employed as wall materials at a 75:25 ratio. The process was carried out on a vacuum spray dryer (VSD) and a spray dryer (SD) to compare the particles recovered by both processes. The particles produced by the VSD presented the best protection of the active material against lipid oxidation according to the methods evaluated, while the poorer protection was obtained for SD particles, which also showed the lowest encapsulation efficiency. All samples were hollow with continuous walls and no apparent fissures or cracks in their structures. The type of process significantly affected the physicochemical and structural properties of the microparticles.