Structured lipids were successfully synthesized by lipase-catalyzed transesterifcation (acidolysis) of caprylic acid and triolein in nonaqueous medium.Twelve commercially available lipases (I 0% , w/w substrates) were screened for their ability to form structured lipid by incubating 100 mg triolein and 65.3 mg caprylic acid in 3 ml hexane at 55C for 24 h. 7he products were analyzed by reverse-phase high pe$ormunce liquid chromatography (HPLC) with evaporative light scattering detection. Monocapryloolein was the major component of the products (57.4 mol %) and IM60 lipase from Rhizomucor miehei was the best biocatalyst. Dicapryloolein and triolein contents were 35.4% and 5.3 %, respectively. Temperature, mole ratio, time course, incubation media, added water, enzyme load, and substrate concentration were also investigated in this study. The results suggest that it is possible to synthesize structured lipids with lipase as biocatalyst.

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This study investigates the stabilization of fish oil‐loaded electrosprayed capsules with different natural antioxidants: i) an ethanol extract from the brown alga Fucus vesiculosus; or ii) a combination of δ‐tocopherol and rosemary extract. The seaweed extract enhances the oxidative stability of fish oil‐loaded capsules with dextran as the main biopolymer wall material, but shows a prooxidant effect in fish oil‐loaded capsules having glucose syrup as the main biopolymer. These results can mainly be explained by the higher encapsulation efficiency of dextran capsules when compared to glucose capsules (90 vs. 83–85%), which prevents interaction of metal ions present in the extract with non‐encapsulated oil. On the contrary, the addition of a lipophilic radical scavenger such as δ‐tocopherol in combination with synergistic antioxidants such as carnosic acid and carnosol present in rosemary extract improves the oxidative stability of glucose syrup capsules during 21 day storage, but not when the capsules are added to mayonnaise. Moreover, the capsule‐containing mayonnaise presents a larger droplet size and higher apparent viscosity than mayonnaise enriched with neat fish oil. Both findings indicate that the structure of capsules may have been lost when added to a water‐based food matrix (e.g., mayonnaise) and this requires further investigation. Practical Applications: Novel omega‐3 delivery systems that are more easily dispersed and still maintain their oxidative stability are needed by the food industry. Electrosprayed capsules with a reduced size when compared to spray‐dried capsules, and which are produced without the need of heat for drying emulsions are promising omega‐3 powdered encapsulates. Moreover, the addition of natural antioxidants, commonly used by the industry to further stabilize omega‐3 encapsulates, deserves scientific attention. This study reveals the effect of seaweed antioxidants (e.g., phlorotannins) and commercial natural antioxidants (e.g., δ‐tocopherol and rosemary extract) on the oxidative stability of electrosprayed capsules loaded with fish oil. In addition, the effect of adding the capsules to a food matrix such as mayonnaise has been investigated. Although further development is necessary, these results will open up new strategies to enrich food products with omega‐3 polyunsaturated fatty acids. Fish oil‐loaded electrosprayed capsules stabilized with antioxidants. This study investigates the stabilization of fish oil‐loaded electrosprayed capsules with different natural antioxidants: i) an ethanol extract from the brown alga Fucus vesiculosus; or ii) a combination of δ‐tocopherol and rosemary extract.