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Glyceride product from lipase-catalyzed hydrolysis of fish oil (large-scale) is a rich source of n-3 PUFA (49.62%); but it is prone to oxidation. Our aim was to encapsulate this product by a mixture of whey powder and sodium caseinate (4:1) as a new wall material. The emulsification was done using ultrasonication in different powers (180-380 W) and times (1-3 min) and, then, the emulsions were freeze-dried to obtain the powders. Based on encapsulation efficiency, sonication (88-94%) could inhibit the presence of oil at the surface of powder particles in comparison with the samples prepared without sonication (control, 68%). The highest oxidation rate and the lowest L-value were found for the unencapsulated glyceride product stored in air atmosphere followed by the control powder, the powders from sonication treatment and the unencapsulated glyceride product under N 2 , respectively. In the case of oxidative stability of the samples, the sonication time was more significant than sonication power. According to our results, a sonication treatment of 380 W for 3 min was recommended to prepare parent emulsions during fish oil encapsulation.

Encapsulation of EPA and DHA concentrate from Kilka fish oil by milk proteins and evaluation of its oxidative stability