Microencapsulation of fish oil-in-water emulsion using thiol-modified β-lactoglobulin fibrils-chitosan complex

Abstract Fish oil was encapsulated via spray-drying using different β-lactoglobulin (β-LG) fibril variants, chitosan and maltodextrin. The effects of different wall materials and inlet temperatures on the physicochemical properties of fish oil microcapsules were investigated. A lower polydispersity index (0.29–0.37) coupled with larger mean droplet size (0.96–1.25  μm) and higher zeta potential (41.3–41.6  mV) were achieved in the reconstituted fish oil microcapsules formed using thiol-modified β-LG fibril/0.5% chitosan complex. Lower angle of repose (