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Microencapsulation properties of two different types of n-octenylsuccinate-derivatised starch

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Abstract

Aim of the present study was to evaluate the suitability of two different types of n-octenylsuccinate-derivatised starch, which significantly differed in viscosity, for microencapsulation of a fish oil rich in long-chain polyunsaturated fatty acids. Stable feed emulsions for microencapsulation could be prepared with both types of n--octenylsuccinate starch, however at a high oil load (50%), a low pH (pH 4.5) of the emulsion was crucial for emulsion stability. At 50% oil content, lower oil droplet size in reconstituted spray-dried emulsions and lower content of non-encapsulated oil was reached by low viscosity starch compared to medium viscosity starch. Conjugated dienes were significantly increased in samples with a high oil load and 40% starch indicating that to a certain degree lipid oxidation already occurred in these samples during the drying process. Finally, moderate spray-drying conditions must be considered as advantageous, since ballooning of the particles and lipid oxidation during spray drying were limited compared to drying at high spray-drying temperatures.

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Acknowledgements

This work is part of the research of the Working Group on Food Quality and Safety at the University of Kiel, which is funded by the State government of Schleswig-Holstein. The study was financially supported by Cerestar Deutschland GmbH. We also thank Y. Jansen and J. Knipp for skilful work in the laboratory

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  1. Institute for Human Nutrition and Food Science, University of Kiel, Heinrich-Hecht Platz 10, 24118, Kiel, Germany

    S. Drusch & K. Schwarz

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  1. S. Drusch
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  2. K. Schwarz
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Correspondence to S. Drusch.

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Drusch, S., Schwarz, K. Microencapsulation properties of two different types of n-octenylsuccinate-derivatised starch. Eur Food Res Technol 222, 155–164 (2006). https://doi.org/10.1007/s00217-005-0020-3

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