Spray-dried capsules and extrudates as omega-3 lipids delivery systems

Abstract Spray drying and extrusion are key technologies in industrial food production that can serve as delivery systems for omega-3 lipids. Both production processes lead to an incorporation of lipids in a complex starch–protein-based mixture, which is transformed into a solid matrix. This form of inclusion protects the lipids from atmospheric oxygen, light, and prooxidants and enables a higher oxidative stability of the omega-3 lipids. This chapter reviews the impacts of different production processes and compounds that build the delivery matrix on the physicochemical properties. Of particular importance are the incorporation of lipids and the reduction of lipid oxidation in spray-dried powders and extrudates.