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    • 专利摘要:
    The present invention falls within the agri-food sector and more particularly within the sector of the meat industry. In particular, the invention relates to emulsions and microcapsules of fish oil, rich in omega-3 fatty acids and their use in the preparation of food compositions such as meat products or other solid foods that have improved nutritional properties. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2598202A1
    申请号:ES201631590
    申请日:2016-12-15
    公开日:2017-01-25
    发明作者:Trinidad PÉREZ PALACIOS；Estefanía JIMÉNEZ MARTÍN；Jorge RUÍZ CARRASCAL；Teresa ANTEQUERA ROJAS
    申请人:Universidad de Extremadura；
    IPC主号:
    专利说明:

    EMULSION AND MICROCAPSULES OF FISH OIL, PROCEDURE FOR OBTAINING THEMSELVES AND FOOD COMPOSITION CONTAINING THEM

    DESCRIPTION
     5
    TECHNICAL FIELD OF THE INVENTION

    The present invention falls within the agri-food sector. Specifically, the invention relates to emulsions and microcapsules of fish oil, rich in omega-3 fatty acids and their use in the preparation of food compositions such as 10 meat products or other solid foods that have improved nutritional properties.

    BACKGROUND OF THE INVENTION
     fifteen
    Long-chain omega-3 (ω-3) polyunsaturated fatty acids (PUFA) such as eicosapentaenoic acids (EPA C20: 5 ω-3) and docosahexaenoic acids (DHA C22: 6 ω-3), have bioactive properties and beneficial effects For human health. The intake of foods high in EPA and DHA, such as salmon, sardine, tuna or mackerel, is not high enough to reach the recommended daily dose of EPA and DHA 20 to obtain such benefits.

    For this reason, there is a growing interest in different sectors, (food industry, consumers, pharmaceutical industry), in the development of functional foods and supplements as a source of EPA and DHA. The procedures used to incorporate 25 PUFA-3 into food are varied, from supplementation through animal feed in the case of foods such as meat or meat products and eggs, to the direct addition of vegetables and oils to different foods or well the incorporation of the latter in the form of pre-emulsion. The enrichment in AGPI ω-3 through these strategies gives rise to foods more susceptible to oxidation, in which 30 unpleasant aromas develop that would produce a rejection by consumers.

    A possible strategy to protect ω-3 fatty acids against oxidation is their microencapsulation, thus limiting the contact of the easily oxidizable substrate with water, O2, metal catalysts such as Fe3 + and other oxidation catalysts, 35 “wrapping ”Functional ingredients in a matrix that acts as a protective structure.

    One of the most popular food ingredient microencapsulation techniques in terms of industrial use is spray-drying or spray-drying.

    For example, patent application WO2016133410 refers to a method of EPA and DHA microencapsulation originating in fish oil, said process comprising forming a stable aqueous oil emulsion with a mixture of emulsifiers; and drying the formed emulsion, by atomization and spraying, in order to produce stable microcapsules with a small particle size.
     10
    The most common emulsifiers used in the food industry are proteins, polysaccharides, phospholipids and small molecules that act as surfactants. As for wall materials for microencapsulation, polysaccharides and proteins are the most used, followed by lipids and waxes, as well as combinations of all of them.
     fifteen
    Among the proteins commonly used as wall material are caseins, with sodium caseinate being the most widely used water soluble casein. For example, the patent with publication number US6234464 describes the microencapsulation of unsaturated fatty acids. The capsule walls have two layers, the inner layer is composed of gelatin, casein or an alginate and the outer layer is composed of gelatin, gum arabic, pectin or chitosan.

    Regarding the microencapsulation of AGPI ω-3, most studies focus on the study of the characteristics of the microcapsules, while their use for the enrichment of foods with AGPI ω-3 has been little proven. 25

    In view of the foregoing, it is clear that there is still a need to optimize the emulsification process for the preparation of microcapsules of fish oil rich in ácidos-3 fatty acids by spray-drying, to achieve an ideal vehicle for these compounds bioactive food matrices and develop products 30 healthier, technologically viable, stable and with quality characteristics similar to unenriched products.

    BRIEF DESCRIPTION OF THE INVENTION
     35
    In this sense, the inventors have developed a procedure for making microcapsules of fish oil rich in long-chain ω-3 fatty acids from
    homogenized multilayer emulsions of fish oil using lecithin, chitosan and maltodextrin, for the enrichment in ω-3 fatty acids of food compositions.

    The microencapsulation of AGPI ω -3 by spray-drying from a simple or monolayer emulsion begins with the production of an oil-in-water emulsion in which the wall material is dissolved in the water.

    To increase the protection of ω -3 fatty acids, multilayer emulsions have been developed. In these emulsions the lipid drops are surrounded by two layers of covering material with opposite electrical charges. An example of multilayer emulsions could be the use of lecithin, polyelectrolyte with negative charge, for the first layer, and for the second the use of chitosan.

    Therefore, one aspect of the invention relates to multilayer emulsions comprising fish oil, as a source of ω-3 fatty acids as an encapsulated element, and lecithin, chitosan and maltodextrin, as encapsulation materials. Also an aspect of the invention is microcapsules comprising fish oil, as a source of ω-3 fatty acids as an encapsulated element, and lecithin, chitosan and maltodextrin, as encapsulation materials.
     twenty
    In both emulsions and microcapsules, chitosan prevents contact between the lecithin layers of the different drops, and increases the electrostatic forces of repulsion and viscosity, which results in a decrease in the mobility of the drops of the emulsion, avoiding its aggregation and thus maintaining stability. In addition, maltodextrin, used as a coating material in multiple emulsions, is a polysaccharide that has the capacity to form stable emulsions.
    The process for obtaining the emulsions of the invention comprises, first of all, the elaboration of the multilayer emulsions subjected to a homogenization process. Fish oil (material to be encapsulated) and lecithin-chitosan and maltodextrin are used as the encapsulating material as a source of fatty acids. It is based on 3 solutions: 30 A: fish oil and lecithin, B: chitosan and acetic acid and C: maltodextrin and water. The relative amount of these solutions may vary between wide ranges, depending in part on the need to obtain more or less emulsion and their corresponding microcapsules. Begin by preparing the primary emulsion, adding to the solution A acetic acid under continuous agitation until forming an emulsion. This primary emulsion is homogenized, using a homogenizer for food use. The emulsion is prepared from the homogenized primary emulsion.
    high school. For this, solution B will be added on the primary emulsion, while stirring until a homogeneous emulsion is obtained. Finally, solution C is added on the secondary emulsion, while stirring until a homogeneous emulsion is obtained, which will be the final emulsion.
     5
    Therefore, the process for obtaining the emulsions of the invention comprises the steps of:
    a) preparation of a fish oil solution in lecithin;
    b) preparation of a solution of chitosan in acetic acid;
    c) preparation of a solution of maltodextrin in water; 10
    d) preparation of the emulsion by adding acetic acid to the solution of step a) and homogenization of said mixture; addition of the solution of step b) and homogenization of the mixture; and addition of the solution of step c) and homogenization of the mixture.

    For the manufacture of the microcapsules, an atomization drying system 15 (spray-dryer equipment) will be used. The final emulsion is aspirated to the atomizer, where its atomization / spraying occurs to pass as micro drops to the desiccation tower. There dehydration occurs and microcapsules (powder) are formed.

    Finally, the microcapsules are separated by a cyclone and collected in the collecting vessel 20.

    Therefore the process for obtaining the microcapsules of the invention comprises the steps of:
    a) preparation of a fish oil solution in lecithin; 25
    b) preparation of a solution of chitosan in acetic acid;
    c) preparation of a solution of maltodextrin in water;
    d) preparation of the emulsion by adding acetic acid to the solution of step a) and homogenization of said mixture; addition of the solution of step b) and homogenization of the mixture; and addition of the solution of step c) and homogenization of the mixture; 30
    e) spray-drying of the emulsions resulting from step (d).

    The invention also relates to emulsions and microcapsules obtained by the procedures described above and in their preferred and particular embodiments.
     35
    The microcapsules of the invention made from the emulsions developed have demonstrated their effectiveness as a ω-3 fatty acid enrichment method in
    food compositions, improving their lipid profile and without affecting oxidative stability or sensory characteristics thereof. Therefore, a final aspect of the invention relates to a food composition comprising the microcapsules of the invention.
     5
    BRIEF DESCRIPTION OF THE DRAWINGS

    Figure 1 shows a graph of the Creaming index (CI) (%) of monolayer (MoE) and multilayer emulsions with 0.5 and 1% chitosan (MuE1 and MuE2, respectively).
     10
    Figure 2 shows a graph of the Creaming index (CI) (%) of non-homogenized (E0) and homogenized emulsions at 700 and 1500 Ba (E700 and E1500, respectively).

    Figure 3 shows optical microscopy images of non-homogenized final emulsions (E0) and homogenized at 700 and 1500 Ba (E700 and E1500, respectively). fifteen

    Figure 4 shows the level of lipid oxidation in nuggets and non-enriched hamburgers (blank column) and enriched in ácidos-3 fatty acids by means of fish oil microcapsules (grated column) and direct addition of fish oil (black column). twenty

    Figure 5 shows the results of the sensory analysis of non-enriched nuggets (continuous line) and enriched in ω-3 fatty acids by means of fish oil microcapsules (dashed line) and direct addition of fish oil (long-short-stroke line) . The characteristics analyzed are: a) oily appearance, b) intensity of smell, c) 25 fried smell, d) fishy smell, e) rancid smell, f) juiciness, g) intensity of flavor, h) flavor to meat, i) flavor to oil, j) flavor to species, k) flavor to rancid and l) flavor to fish.

    Figure 6 shows the results of the sensory analysis of non-enriched hamburgers (continuous line) and enriched in ω-3 fatty acids by means of 30 fish oil microcapsules (dashed line) and direct addition of fish oil (long-short-stroke line ). The characteristics analyzed are: a) oily appearance, b) intensity of smell, c) smell of fish, d) smell of cooking, e) juiciness, f) hardness, g) salty taste, h) intensity of flavor, i ) fishy flavor, j) cooked flavor, k) flavor intensity.
     35


    DETAILED DESCRIPTION OF THE INVENTION

    The emulsions and microcapsules of the invention preferably as encapsulated material have fish oil.
     5
    In particular, the amounts used in the emulsions and microcapsules of the invention are: fish oil 20g, lecithin in particular soybean lecithin 6g, chitosan 2g, maltodextrin 120g.

    As said, the process for obtaining the emulsions of the invention comprises the steps of:
    a) preparation of a fish oil solution in lecithin;
    b) preparation of a solution of chitosan in acetic acid;
    c) preparation of a solution of maltodextrin in water;
    d) preparation of the emulsion by adding acetic acid to the solution of step a) and homogenization of said mixture; addition of the solution of step b) and homogenization of the mixture; and addition of the solution of step c) and homogenization of the mixture.

    The homogenization of the emulsions and the homogenization pressure used also affect the quality characteristics and oxidative stability of the emulsions and their corresponding microcapsules. Homogenization in a range between 1300 Ba and 1700Ba increases the homogeneity and stability of the emulsions, improving the morphology of the oil drops and favoring the efficiency and oxidative stability of the microcapsules during storage at room temperature. In addition, homogenized emulsions in said pressure range show greater stability and give rise to 25 microcapsules with greater efficiency and oxidative stability.

    Therefore, preferably in the process of the invention the homogenizations of step d) are carried out in a pressure range between 1300 Ba and 1700Ba. At this pressure, the microcapsules obtained are more regular, a larger number of smaller size and greater encapsulation efficiency.

    The presence and concentration of chitosan influence the quality characteristics and oxidative stability of emulsions and their corresponding microcapsules. Preferably, the concentration of chitosan is between 0.8% and 1.2%. The addition of chitosan in this range increases the stability of emulsions
    as well as the efficiency of microencapsulation and exerts a protective effect against lipid oxidation during storage at moderate temperatures.

    In addition, the combination of lecithin-chitosan in said range would produce an increase in the thickness of the layers surrounding the oil droplets, allowing the structure of the emulsion to be stable. This in turn prevents oil losses and prevents contact with prooxidant agents, improving the efficiency of the microencapsulation and its oxidative stability.

    The viability of adding microcapsules of fish oil rich in ω-3 fatty acids made by the process of the invention in meat products has also been demonstrated.

    The enrichment of nuggets and hamburgers with microcapsules of fish oil rich in ácidos-3 fatty acids means an increase in the amounts of EPA and DHA, while the oxidative stability and sensory characteristics of these products are not compromised. Thus, higher amounts of EPA and DHA have been observed in nuggets and hamburgers enriched with microcapsules than in those enriched by direct addition of fish oil and in a control group without enrichment. This demonstrates that enrichment with fish oil microcapsules was effective.
     twenty
    Therefore, in particular, the food composition is a meat product comprising the microcapsules of the invention.

    Example 1. Evaluation of the effect of the addition of chitosan and its concentration in the preparation of multilayer emulsions on their characteristics and their corresponding microcapsules

    Two different types of fish oil emulsions were prepared: monolayer emulsion (with lecithin as emulsifier and maltodextrin as wall material) and multilayer emulsion (with lecithin-chitosan as emulsifier and maltodextrin as wall material).

    Start by preparing the primary emulsion, adding to solution A (20g fish oil and 6g soy lecithin), 1% acetic acid to a total weight of 200 g and homogenizing (20,000 rpm, 10 min) in an Ultraturrax. From this primary emulsion, three types of secondary emulsions were prepared: one monolayer and two multilayer.

    The secondary monolayer emulsion was prepared by mixing the primary emulsion with 200 g of acetic acid (1%). In the case of secondary multilayer emulsions, the primary emulsion was mixed with 200 g of solution B, prepared with chitosan in acetic acid (1%), testing two concentrations of chitosan, 0.5 and 1%. This resulted in two types of secondary multilayer emulsions. 5

    Each secondary emulsion was mixed with 400 g of solution C (30% maltodextrin solution in acetic acid (1%)), to obtain the corresponding final emulsions: a monolayer (Mo) and two multilayer with different concentration of chitosan, 0.5% (MuE1) and 1% (MuE2). 10

    The corresponding microcapsules were prepared from the final emulsions: monolayer (MoM), multilayer with 0.5% chitosan (MuM1) and multilayer with 1% chitosan (MuM2). For this, a spray dryer machine (Mini spraydryer B-290, Buchi, Switzerland) was used. The emulsions were kept under constant agitation and at room temperature during the spray-drying process. The aspiration rate was adjusted to 80% and the feed rate was 1L / h, with an internal temperature of 180 ° C and external temperature between 85-90 ° C. The microcapsules formed (powder) were collected in plastic containers.

    The three types of emulsions and microcapsules made were analyzed to assess the effect of the addition of chitosan and its concentration on its quality characteristics and oxidative stability.

    Determination of the Creaming Index in emulsions
     25
    The stability of the emulsions was determined by the Creaming Index (CI) method (Surh, J. Et al. 2006. Influence of pH and pectin type on properties and stability of sodium-caseinate stabilized oil-in-water emulsions. Food Hydrocolloids , 20, 607-618). For this, 10 cm tubes were used, which were filled with the different emulsions, kept for a week at room temperature (20 ° C ± 2). Daily, the following measurements were made with a 30 ruler: height of the lower fraction (HC) and total height of the emulsion (HE). The calculation of CI is done by applying the formula: CI = (HE − HC / HE) * 100. The results obtained are shown in Figure 1.

    The results obtained show that emulsions prepared with lecithin-chitosan 35 (with 1% chitosan) are more stable (lower creaming index).

    Efficiency of microencapsulation capsules

    The microencapsulation efficiency is determined based on the amount of encapsulated oil with respect to the total oil content in the microcapsules. For this, it is necessary to determine the amount of total oil and external oil of the microcapsules, and the efficiency is calculated using the following formula proposed by (Dobarganes, MCet al. 2006. Heterogeneous aspects of lipid oxidation in dried microencapsulated oils. Journal of Agricultural and Food Chemistry, 54, 1722–1729): Efficiency (%) = ((total oil - external oil) / (total oil)) * 100.
     10
    Total oil is considered to be the sum of external oil plus encapsulation. For this determination, the procedure described by (Sankarikutty, B. 1988. Studies on microencapsulation of cardamom oil by spray drying technique. Journal of Food Science and Technology, 25, 352-356) was used, using 1N HCl and petroleum ether. Total fat was calculated gravimetrically. fifteen

    The external oil in the microcapsules is one that is on its surface and can be extracted with an organic solvent. The protocol established by (Richardson, G.H. 1985. Standard Methods for the Examination of Dairy Products. Publ. Health Assoc, Washington, DC) 20 using petroleum ether was followed to determine the external oil of the microcapsules. Again, the percentage of external oil was calculated gravimetrically.

    The results of the microencapsulation efficiency are shown in Table 1.
     25
    Table 1. Efficiency of microcapsules made from monolayer (MoM) and multilayer emulsions with 0.5 and 1% chitosan (MuM1 and MuM2, respectively)

     Emulsions  MoM MuM1 MuM2
     Efficiency (%)  52.03 45.72 61.90

    The results obtained show that emulsions prepared with lecithin-chitosan 30 (with 1% chitosan) are more stable (lower creaming index) (see Figure 1) and give rise to microcapsules with a greater amount of encapsulated fish oil (greater efficiency of microencapsulation)) (see Table 1) in comparison to emulsions prepared without chitosan or with 0.5% chitosan.
     35
    EXAMPLE 2: Evaluation of the effect of homogenization conditions on the characteristics and oxidative stability of emulsions and their corresponding microcapsules

    Three multilayer emulsions were prepared with 1% chitosan (see example 1), two of them 5 homogenized at two different pressures: 700 Ba (E700) and 1500 Ba (E1500) in a homogenizer (SPX APV-2000a), and another without homogenize (E0), which is considered as a control. The corresponding microcapsules (M0, M700 and M1500) were prepared from each type of emulsion by spray-drying (see example 1).
     10
    The three types of emulsions and microcapsules made were analyzed to assess the effect of homogenization conditions on their quality characteristics and oxidative stability.

    Determination of the Creaming Index in emulsions. fifteen
    This determination was carried out following the same procedure specified in Example 1 and the results are shown in Figure 2. The homogenized emulsions at 1500 Ba show greater stability (lower creaming index).

    Microscopic analysis of emulsions. twenty
    A visual study was carried out using an Eclipse-E200 optical microscope equipped with a DS-Fi2 digital camera with a resolution of 5.24 megapixels (21fps) and with the Nis program, which allows measurements and storage of the photographs taken. The images obtained from the emulsions are shown in Figure 3. In the optical microscopy images a greater amount of aggregates and lower homogeneity can be seen in the size of the drops in the non-homogenized emulsions than in the homogenized ones. It can also be observed that the homogenized emulsions at 1500 Ba have a larger number of drops of smaller diameter and with a more regular wall than those homogenized at 700 Ba.
     30
    Efficiency of microencapsulation.
    This determination was carried out following the same procedure specified in Example 1 and the results are shown in Table 2

    Table 2. Efficiency of microcapsules made from non-homogenized emulsions (M0) and homogenized at 700 and 1500 Ba (M700 and M1500, respectively)

     Emulsions  M0 M700 Mu1500
     Efficiency (%)  15.91 53.29 64.58

    Oxidation test

    The microcapsules made from the homogenized and homogenized emulsions 5 to 700 and 1500 Ba were subjected to an oxidation test to assess their stability over time. Two aliquots of each type of microcapsules were taken, one of them was stored at -80 ° C the same day it was taken (t0), which would be the control group, and the other was kept in an airtight container at room temperature (20 ± 2 ºC) for 30 days (t30). In these microcapsules the determination of the thiobarbituric acid reactive substances (TBARs) index (Hu, Z., & Zhong, Q. 2010.) Determination of thiobarbituric acid reactive substances in microencapsulated products was carried out. Food Chemistry, 123, 794 -799) with some modifications (Díaz, P. et al. 2014, TBARs distillation method: Revision to minimize the interference from yellow pigments in meat products. Meat Science, 98, 569-573), using 1-butanol: isopropanol: HCl 0.5 M (2: 2: 1, v / v / v) (TSM), a solution of thiobarbituric acid (TBA) at 0.8% in water for sample preparation.

    A calibration curve of 1,1,3,3-tetramethoxypropane (TMP) (0.2-20 μM) was also performed. The absorbance of the samples and the curve points was measured at 532 nm in a spectrophotometer, using the TSM as a blank. The level of oxidation in the emulsions and 20 microcapsules was expressed as mmoles TMP / kg oil. The results of this test are shown in table 3.

    Table 3. Oxidation levels (mmol TMP / kg oil) in the microcapsules from non-homogenized emulsions (M0) and homogenized at 700 and 1500 Ba (M700 and 25 M1500, respectively) at time 0 (t0) and after an assay storage at room temperature for 30 days (t30).

     Emulsion  M0 M700 Mu1500
     t0  92.55 69.31 53.62
     t30  95.42 88.12 54.22

     30



    EXAMPLE 3. Enrichment in ácidos-3 fatty acids by the addition of microcapsules made following the process of invention in meat products. 35

    The meat products chosen were chicken nuggets and pork burgers. 3 batches of each product were prepared: unenriched (control group), enriched in ω-3 fatty acids by the addition of processed microcapsules and enriched in ω-3 fatty acids by direct addition of oil. In the enriched batches, the addition of the 5 microcapsules and the fish oil was carried out by incorporation into the product formula. The three batches of the two types of products were prepared following previously described protocols with some modifications (Medina, M, et al. 2014. Quality characteristics of fried lamb nuggets from low-value meat cuts: Effect of formulation and freezing storage. Food Science and Technology International, 21, 503-511; Garrido, MA y 10 Bañón, S. 2001. Burgers and Meatballs. Processing technology. Quality assurance, defects and alterations. In Encyclopedia of Meat and Meat Products (S. Martín Bejarano ed), 1031-1046). Finally the products were cooked: the nuggets by frying in a fryer with sunflower oil while the hamburgers were grilled. fifteen

    The cooked products were analyzed to evaluate the effect of the type of enrichment on the quality characteristics of the meat products of the trial.

    Fatty acid profile. twenty

    The fat is first extracted using chloroform: methanol (2: 1) as the extraction solvent, and following the method described by (Pérez-Palacios, T. et al. 2008. Comparison of different methods for total lipid quantification in meat and meat products, Food Chemistry, 110, 1025-1029). The amount of fat was calculated gravimetrically. 25

    The fatty acid methyl esters are then prepared by basic transesterification with hexane and 2N potassium hydroxide to be analyzed by gas chromatography and flame inonization detector, with a column injector and using a polyethylene capillary column (60 m 0.32 mm id × 0.25μm). The initial temperature 30 of the chromatograph oven was 180 ° C, increasing at 5 ° C / min to 200 ° C, temperature at which 40 min is maintained, and then increases again at the rate of 5 ° C / min up to 250 ° C , staying at this temperature during the final 21 min. The temperature of the injector and the detector is 255 ° C. The carrier gas is helium and its flow 0.8 ml / min. The peaks of the fatty acid methyl esters were identified by comparing their retention times against those of standards. The area of each peak was measured, and the
    Results are expressed as percentage of area with respect to the total area of peaks identified.

    In the analyzed samples, 21 fatty acids were detected, showing in table 4 the percentage obtained for EPA and DHA in the three batches of cooked nuggets and hamburgers.

    Table 4. Percentage of EPA and DHA in nuggets and non-enriched hamburgers (C) and enriched in ω-3 fatty acids by means of fish oil microcapsules (M) and direct addition of fish oil (A). 10

     HAMBURGER NUGGETS
     C A M C A M
     EPA  0.02 0.02 0.08 - 0.031 0.072
     Dha  0.04 0.44 0.56 - 0.033 0.099

    Oxidative stability

    To assess lipid oxidation, the method of thiobarbituric acid reactive substances (TBARs) will be carried out (Salih, AM et al. 1987. Modified extraction 2-Thiobarbituric Acid method for measuring lipid oxidation in poultry. Poultry Science, 66, 1483–1488) using a calibration curve of 1,1,3,3-tetrathoxypropane (TEP) in 3.86% perchloric acid, and 3.86% perchloric acid and butylhydroxytoluene (BHT) to quantify for quantification. The absorbance of the samples and the curve points was measured 20 to 532 nm in the spectrophotometer. The results are expressed in mg malondialdehyde (MDA) per kg of sample.

    The results of this determination for the three batches of nuggets and hamburgers are shown in Figure 4. The indicative values of lipid oxidation were similar in 25 non-enriched products and in those enriched with microcapsules of fish oil rich in fatty acids ω -3, and much smaller compared to nuggets and hamburgers enriched by direct addition of fish oil.

    Sensory analysis.

    A Quantitative Descriptive Analysis was carried out with the objective of evaluating the effect of the enrichment type on sensory attributes related to the appearance, smell, texture, flavor and flavor of nuggets and hamburgers. The sensory evaluation sessions are carried out in a tasting room that complies with the UNE Standard (1979). There is a panel of trained tasters with extensive experience in sensory evaluation of meat products. However, several previous training and discussion sessions were held with the panelists, especially to familiarize it with the possible odors and flavors derived from the incorporation of ω-3 fatty acids. 10 The FIZZ software is used for the development of these sessions.

    The results of the quantitative-descriptive sensory analysis of the three batches of nuggets and hamburgers are shown in Figures 5 and 6, respectively. In the sensory attributes related to the appearance, smell, texture and flavor of the nuggets and the 15 hamburgers, there were no significant differences between the three batches of products evaluated: unenriched and enriched with microcapsules and by direct addition of oil of fish.
    权利要求:
    Claims (8)
    [1]

    1. Multilayer emulsion comprising fish oil, as a source of ω-3 fatty acids as an encapsulated element, and lecithin, chitosan and maltodextrin, as encapsulation materials. 5

    [2]
    2. Microcapsule comprising fish oil, as a source of ω-3 fatty acids as an encapsulated element, and lecithin, chitosan and maltodextrin, as encapsulation materials.
     10
    [3]
    3. Emulsion manufacturing process defined in claim 1 comprising the steps of:
    a) preparation of a fish oil solution in lecithin;
    b) preparation of a solution of chitosan in acetic acid;
    c) preparation of a solution of maltodextrin in water; fifteen
    d) preparation of an emulsion by adding acetic acid to the solution of step a) and homogenization of the mixture; to which the solution of step b) and homogenization of the mixture is added; to which the solution of step c) and homogenization of the mixture is added.
     twenty
    [4]
    4. Method according to claim 3 characterized in that the concentration of chitosan in the solution of step b) is between 0.8% and 1.2% by weight.

    [5]
    5. Method according to any of claims 3-4 characterized in that the homogenizations of step d) are carried out in a pressure range between 1300 Ba and 1700Ba.

    [6]
    6. Method of obtaining the microcapsule defined in claim 2 comprising a spray-drying step of the emulsion obtained in claims 3-5

    [7]
    7. Food composition comprising the microcapsule of claim 2.

    [8]
    8. Food composition according to claim 7 wherein the food composition is a meat product. 35
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