Characterization of Spray Dried Tuna Oil Emulsified in Two-layered Interfacial Membranes

7.1 Abstract Tuna oil-in-water emulsions containing droplets stabilized by lecithin-chitosan membranes were produced using a two-stage process. Corn syrup solids were added to the emulsions and then the emulsions were spray dried, which produced a powder consisting of smooth spheroid powder microcapsules (diameter = 5-30 μm) containing small tuna oil droplets (diameter <1 μm) embedded within a carbohydrate wall matrix. The powders had relatively low moisture contents (< 3%), high oil retention levels (> 85%) and rapid water dispersibility (< 2 minute). The structure of the microcapsules was unaffected by drying temperature from 165 to 195°C (P> 0.05). This results can demonstrated that a novel interfacial engineering technology, based on production of multilayer membranes around oil droplets, is effective for producing spray dried encapsulated tuna oil. The powdered tuna oil produced by this method has good physicochemical properties, which may lead to its more widespread utilization as a food additive.