Effects of relative humidity on oxidation of functional ingredients comprising microencapsulated fish oils

Abstract

Investigations were conducted to assess the effects of RH (0 or 32%) on oxidative stability of encapsulated fish oils. Samples were stored in the dark at 30°C for up to approx. 65 days; changes in concn. of oxidation products in oil on the surface and in the interior of the capsules were determined. For the surface oil, oxidation was relatively rapid at RH 0%; storage at RH 32% prolonged the induction period considerably and increased shelf life. For the oil within the capsules, RH during storage had little effect on oxidative stability.