Maillard-based casein-carbohydrate microcapsules for the delivery of fish oil: emulsion stability during in vitro digestion.

The emulsion stability of casein-carbohydrate fish oil capsules during in vitro digestion may be increased by the Maillard reaction (MR). Microcapsules stabilised by Maillard conjugates had stronger interfaces, making the oil droplets more resistant to coalescence during digestion, compared to those containing physical blends of casein and carbohydrates. The results suggest that the nature of the interface had a primary role in influencing the emulsion stability offish oil capsules. The medium, water or milk, in which the microcapsules were reconstituted had a secondary role.