Encapsulation of Fish Oil, a Triglyceride Rich in Polyunsaturated Fatty Acids, Within a Maillard Reacted Lecithin-Dextrose Matrix

The physicochemical properties and oxidative stability of encapsulated fish oil in a matrix formed by the reaction of crude de-oiled soy lecithin and dextrose following a Maillard reaction path were investigated. The effects of sugar content in formula (4, 8 %) and temperature (25 degrees C, 80 degrees C, and 100 degrees C) on the moisture content, water activity, encapsulation efficiency (EE), and oxidative stability were studied. Oxidative stability was measured over a 90-day testing period at 25 degrees C. Samples achieved an encapsulation efficiency in the range 50-70 %, low moisture content (<1 %), and low water activity (<0.7). After 90 days of storage, the encapsulated fish oil samples remained within the rancidity limits defined by the peroxide and p-anisidine values, whereas unprotected/free fish oil (control) significantly exceeded those limits. Samples prepared at 100 degrees C showed the greatest encapsulation efficiency and oxidative stability among the treatments (p < 0.05). The presence of Maillard Reaction Products (MRP) in the encapsulating material was also assessed.