Impact of spray drying operating conditions on encapsulation efficiency, oxidative quality, and sensorial evaluation of chia and fish oil blends

Abstract

In the present investigation, the emulsion blends of chia seed oil (CSO, 50%) and fish oil (FO, 50%) were spray dried using operating conditions such as inlet air temperature (IAT 125, 140, 155, 170, 185°C), wall material (WM 5%, 10%, 15%, 20%, 25%), pump speed (PS 3, 4, 5, 6, 7 ml/min), and needle speed (NS 3, 5, 7, 9, 11s), respectively. The highest EE was obtained 83.77% ± 0.96% at 140°C (IAT), 10% (WM), 4 ml/min (PS), and 5S (NS) conditions. While the minimum EE was noted 73.40% ± 0.35% at 170°C (IAT), 20% (WM), 6 ml/min (PS), and 9S (NS), the maximum model predicted value of EE was 81.85% ± 0.90%. IAT significantly affected the EE while oxidative quality of spray‐dried microcapsule (SDM) samples was improved. The sensorial scores of SDM samples were in the acceptable range. Therefore, SDM developed from CSO and FO blends can be recommended for supplementation in different food products. Practical applications In the modern age, the consumer and researcher interest has increased for the development of functional food products with excellent nutritional and stable omega enriched oils. The developed microcapsules from chia and fish oil blends at optimized spray drying operating conditions will help to design a formulation for discerning consumers to obtain omega enriched oil microcapsules with high efficiency and more sensorial acceptability.

Optimization of the Ultrasound Operating Conditions for Extraction and Quantification of Fructooligosaccharides from Garlic (Allium sativum L.) via High-Performance Liquid Chromatography with Refractive Index Detector

“…The highest polysaccharide yield (11.56%) was noted at optimum conditions [ 29 ]. The mutual interaction between response and predicted values was validated by the RSM model using regression coefficient correlation [ 30 , 31 ]. In a similar fashion, the effect of time, temperature, volume to mass ratio and ultrasound treatment on yield was validated for individual regression coefficients [ 32 ].…”

A Narrative Review on Various Oil Extraction Methods, Encapsulation Processes, Fatty Acid Profiles, Oxidative Stability, and Medicinal Properties of Black Seed (Nigella sativa)

“…It is difficult to protect encapsulated material from leaking and changing in its composition when small molecules are allowed to penetrate through the wall material during a specific time period [ 107 ]. To overcome this problem, a pre-encapsulation process and solid wall material are recommended [ 108 , 109 , 110 , 111 ]. Emulsification can be achieved before encapsulation [ 112 , 113 ].…”

Omega-3-Enriched and Oxidative Stable Mayonnaise Formulated with Spray-Dried Microcapsules of Chia and Fish Oil Blends

“…9−13 Notably, blends of FO and CSO have been developed due to FO containing higher amounts of LCPUFAs (EPA and DHA), and unusually CSO is enriched in ALA contents. 14 EPA, and DHA) and provides a compact nutritious oil with effective health benefits. 15 These oil blends have potential health benefit applications in food processing, pharmaceutical, nutraceutical, and cosmetic industries for the production of value-added and food supplements or experimental products.…”