Estabilidad del aceite de higado de tiburon microencapsulado vs. pool de aceite

A stability study was carried out for microencapsulated and non-microencapsulated oil by applying the shelf-life method at temperature ranges of 2 to 8 oC, and ambient temperature, respectively, for a period of 12 months. The analyzed parameters in the case of pool oil were: organoleptic characteristics, acidity index, peroxide, saponication, vitamin-A content and microbiological count. For microencapsulated oil, the following parameters were evaluated: organoleptic characteristics, capsulation efficiency, humidity content, supercial oil, vitamin-A content and microbiological count. The stability study for non-microencapsulated oil proved that there was a decrease of over 5% in vitamin-A content, when compared to microencapsulated oil. The intense sh smell was properly masked and the remaining evaluated parameters were within established limits. Microencapsulated shark liver oil turned out to be physically, chemically and microbiologically stable for a period of 12 months, while non-microencapsulated oil remained stable for only 6 months. The microencapsulation process not only improved the oils organoleptic characteristics, but it also made it more stable, allowing for a longer shelf life.