Algal oil is rich in docosahexaenoic acid, which is an omega-3 polyunsaturated fatty acid. However, unsaturated bonds make docosahexaenoic acid vulnerable to oxidation. This work aimed to microencapsulate algal oil using buttermilk, alone or in combination with maltodextrin, as a wall material to protect it from oxidation and improve its stability by applying the spray drying method. Our study found that an increase in microcapsule oil content increased in microcapsule particle size, dispersion time and peroxide value and a decrease in microcapsule moisture content, bulk density and encapsulation efficiency. Moreover, the addition of different proportions of maltodextrin into the microcapsules increased the moisture content and particle size and decreased the encapsulation efficiency and oxidation stability. 33.3% oil and 66.7% buttermilk powder microcapsule and obtained the highest encapsulation efficiency. The surface showed a regular and smooth spherical shape. 33.3% oil and 33.3% buttermilk powder mixed with 33.3% maltodextrin microcapsule achieved good encapsulation efficiency and the best stability during storage. Structures such as the milk fat globule membrane were also observed in both types of microcapsules.

海藻油富含二十二碳六烯酸，二十二碳六烯酸是一种omega-3多不饱和脂肪酸。但是，不饱和键使二十二碳六烯酸容易被氧化。这项工作旨在使用酪乳单独或与麦芽糊精组合使用作为壁材料来微囊化藻油，以保护其免受氧化并通过应用喷雾干燥法来提高其稳定性。我们的研究发现，微胶囊油含量的增加会增加微胶囊的粒径，分散时间和过氧化物的值，微胶囊的水分含量，堆积密度和包封效率也会降低。此外，将不同比例的麦芽糖糊精加入微胶囊中增加了水分含量和粒径，并且降低了包封效率和氧化稳定性。33.3％的石油和66。7％的酪乳粉微胶囊，获得了最高的包封效率。表面显示规则且光滑的球形。将33.3％的油和33.3％的脱脂奶粉与33.3％的麦芽糖糊精微胶囊混合，可获得良好的包封效率和最佳的储存稳定性。在两种类型的微胶囊中也观察到诸如乳脂小球膜的结构。