Journal of Food Science and Technology

, Volume 55, Issue 8, pp 2850–2861 | Cite as

Encapsulation of omega 3-6-9 fatty acids-rich oils using protein-based emulsions with spray drying

  • C. Chang
  • Michael T. NickersonEmail author
Review Article


With an increased awareness of the link between the consumption of omega 3-6-9 fatty acid-rich oils and health, the food industry has been developing innovative strategies for raising their levels within the diet. Microencapsulation is one approach used to protect those oils from oxidative deterioration and to improve their ingredient properties (e.g., handling and sensory). Spray drying is the most commonly used technique to develop microcapsules. The preparation of protein-stabilized emulsions is a fundamental step in the process in order to produce microcapsules with good physical properties, effective protection and controlled release behaviors. This review describes types of emulsions prepared by animal and plant proteins, discusses the relationship between emulsion properties and microcapsule properties, and identifies key parameters to evaluate physical properties (e.g., moisture content, water activity, particle size, surface oil and entrapment efficiency), oxidative stability and release behavior of spray-dried microcapsules for industrial application.


Microencapsulation Omega 3-6-9 fatty acid-rich oils Protein-stabilized emulsions Oxidative stability Release behavior 



Financial support for the research was kindly supported by the Saskatchewan Ministry of Agriculture and the Canada-Saskatchewan Growing Forward 2 Bi-lateral Agreement (ADF # 2015-0274) and the Saskatchewan Pulse Growers.


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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  1. 1.Department of Food and Bioproduct SciencesUniversity of SaskatchewanSaskatoonCanada

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