Electrosprayed particles derived from nano-emulsions as carriers of fish oil

Fish oil encapsulated submicron particles were produced by electrospraying emulsions. Emulsions were homogenized by various pressures (1000 and 2000 bar) and passes (1,2, 4, and 8). The physical properties of the emulsions were evaluated, namely droplet size, stability, microstructure, and rheology. Various physicochemical characterizations of the prepared particles were carried out, including the morphology and size of the electrosprayed particles, and the encapsulation efficiency of the fish oil. In optimised conditions, nano-emulsions were produced (d50 < 100 nm). It was found that the homogenization parameters of the emulsions affect the structure of the particles. Low emulsion viscosity combined with low oil droplet size and high stability yielded particles with the smallest diameters. The proposed emulsion electrospraying technology could be promising for the production of powdered ingredients enriched with omega-3.