Storage stability and in-vitro release behavior of microcapsules incorporating fish oil by spray drying

The fish oil microcapsules were prepared via spray drying using octenyl succinic anhydride–linked starch (OSA-S) and maltodextrin (MD) as wall materials. The storage stability and in vitro release of entrapped oil were investigated in different storage temperatures and pH (3, 4, 5, 6, and 7). The structural properties of microcapsules were analyzed with scanning electron microscope. Results showed that the oxidation of fish oil microcapsule stored at 60 °C were more serious than 4 °C and 25 °C. Moreover, higher oxidation deterioration was found at pH 3, 4, and 5. For reconstituted emulsions (RCE) of microcapsule, 25 °C and pH 7 contributed to the physical stability, comparing to 60 °C and pH 3–6. Finally, higher release rate (83.73%) of encapsulated fish oil within simulated gastric fluid indicated that the wall materials complex was conducive to the bioavailability of core material under intestinal condition. Herein, the results of this investigation will enrich the comprehensive understanding of the appropriateness of the combination of octenyl succinic anhydride-linked starch and maltodextrin as encapsulation materials.