Desarrollo y optimización de microcápsulas de ácidos grasos poliinsaturados mediante spray-dryingEfecto de su incorporación sobre las características de calidad de precocinados cárnicos

Résumé

The aim of this PhD Thesis was i) to optimize the microencapsulation of fish oil by spray-drying of monolayer, multilayer and multiple emulsions, as an advantageous strategy to obtain a rich source of oil high ?-3 PUFA which is stable from the oxidative point of view, ii) to develop chicken nuggets enriched with the optimized fish oil microcapsules and iii) to understand the consequences of such enrichment on the quality characteristics of nuggets. The microcapsules produced from multi-layered emulsions of lecithin-chitosan (1% w/w chitosan) and maltodextrin were more appropriate in terms of quantity of encapsulated oil, microstructure and protection of fatty acids against oxidation, especially eicosapentaenoic acid (C20: 5 ?-3, EPA) and docosahexaenoic acid (C22: 6 ?-3, DHA). Therefore, these microcapsules were selected as a source of ?-3 PUFA enrichment for chicken nuggets. Microencapsulation appears as an effective technique to protect ?-3 PUFA against oxidation, so that microcapsules of fish oil can be used as a method for store of such PUFAs ?-3 prior to food enrichment. In addition to that, the addition of fish oil microcapsules is an appropriate strategy for the enrichment of pre-fried frozen meat products, allowing these products to preserve their quality characteristics and protecting ?-3 PUFAs during the processes of pre-frying, frozen storage for 3 months and final frying previous to consumption.