MICROENCAPSULATION OF SQUID OIL WITH HYDROPHILIC MACROMOLECULES FOR OXIDATIVE AND THERMAL STABILIZATION

The oxidative and thermal stabilities of unencapsulated and encapsulat ed squid oils were compared by polyene ratio, DSC-FTIR and pressure DS C. Wall material containing gelatin, caseinate and maltodextrin provid ed optimal protection against oxidation. Stability was improved when l ecithin and Avicel were part of the wall material. The synergistic eff ects of lecithin with naturally occurring alpha-tocopherol and the com pact structures of microcapsules enhanced stability. Stability of squi d oil microcapsules decreased when alpha-tocopherol was removed by alu mina chromatography. Both DSC-FTIR and pressure DSC were suitable for evaluating oxidative and thermal stability of encapsulated oil product s.