Nanocomposite systems based on soy proteins and cellulose nanocrystals to encapsulate fish oil by emulsification and spray-drying

The study investigates the encapsulation of fish oil using nanocomposite systems composed of soy proteins and cellulose nanocrystals (CNCs) by emulsification and spray-drying. The research focuses on the impact of varying CNC concentrations on the structural and physicochemical properties of the microcapsules and the stability of the encapsulated fish oil against lipid oxidation. The results demonstrate that the nanocomposite systems enhance the stability and functionality of the encapsulated fish oil, making it a promising approach for the food and pharmaceutical industries. The article provides detailed characterization of the microcapsules, including moisture content, color, protein content, total oil content, encapsulation efficiency, water activity, and morphology. The use of advanced techniques such as scanning electron microscopy and confocal laser scanning microscopy offers a comprehensive understanding of the microcapsule structure and performance. The study also includes an analysis of the oxidative stability of the encapsulated fish oil, measured through peroxide value and thiobarbituric acid assay, highlighting the effectiveness of the nanocomposite systems in protecting the fish oil from degradation.