Development of Fish Oil-Loaded Microcapsules Containing Whey Protein Hydrolysate as Film-Forming Material for Fortification of Low-Fat Mayonnaise

The influence of the carbohydrate-based wall matrix (glucose syrup, GS, and maltodextrin, MD21) and the storage temperature (4 °C or 25 °C) on the oxidative stability of microencapsulated fish oil was studied. The microcapsules (ca. 13 wt% oil load) were produced by spray-drying emulsions stabilized...

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Bibliographic Details
Main Authors: Nor E. Rahmani-Manglano, Irene González-Sánchez, Pedro J. García-Moreno, F. Javier Espejo-Carpio, Charlotte Jacobsen, Emilia M. Guadix
Format: Article
Language:English
Published: MDPI AG 2020-04-01
Series:Foods
Subjects:
Online Access:https://www.mdpi.com/2304-8158/9/5/545