Oxidative Stability of Microencapsulated Fish Oil Powders Stabilized by Blends of Chitosan, Modified Starch, and Glucose

2010 ◽  
Vol 58 (7) ◽  
pp. 4487-4493 ◽  
Author(s):  
Zhiping Shen ◽  
Mary Ann Augustin ◽  
Luz Sanguansri ◽  
Li Jiang Cheng
Keyword(s):  
Fish Oil ◽  
Oxidative Stability ◽  
Modified Starch ◽  
Microencapsulated Fish Oil

Effects of antioxidants and humidity on the oxidative stability of microencapsulated fish oil

2004 ◽  
Vol 81 (4) ◽  
pp. 355-360 ◽  
Author(s):  
M. -Y. Baik ◽  
E. L. Suhendro ◽  
W. W. Nawar ◽  
D. J. McClements ◽  
E. A. Decker ◽  
...  
Keyword(s):  
Fish Oil ◽  
Oxidative Stability ◽  
Microencapsulated Fish Oil

Oxidative Stability of Microencapsulated Fish Oil during Refrigerated Storage

2015 ◽  
Vol 39 (6) ◽  
pp. 1944-1955 ◽  
Author(s):  
Jeyakumari Annamalai ◽  
Kothari Dushyant C ◽  
Venkateshwarlu Gudipati
Keyword(s):  
Fish Oil ◽  
Oxidative Stability ◽  
Refrigerated Storage ◽  
Microencapsulated Fish Oil

scholarly journals Effects of particle formation behavior on the properties of fish oil microcapsules fabricated using a micro-fluidic jet spray dryer

2020 ◽  
Vol 17 (1) ◽  
pp. 27-36
Author(s):  
Xingxing Xiong ◽  
Shengyu Zhang ◽  
Nan Fu ◽  
Hong Lei ◽  
Winston Duo Wu ◽  
...  
Keyword(s):  
Fish Oil ◽  
Oxidative Stability ◽  
Particle Formation ◽  
Core Material ◽  
Wall Material ◽  
Spray Dryer ◽  
Drying Temperature ◽  
Total Solids ◽  
Formation Behavior ◽  
Solids Content

Abstract Fish oil was encapsulated with whey protein isolate (WPI) as wall material using a Micro-Fluidic Jet Spray Dryer. The effects of core/wall material ratio, drying temperature and total solids content on the properties of microcapsules were studied. Low core/wall material ratios at 1:5 and 1:3 resulted in high encapsulation efficiency (EE) and excellent oxidative stability of microparticles during storage. Reducing the inlet temperature from 160 to 110 °C remarkably decreased EE from around 99 to 64.8%, associated with substantial increases in peroxide value during storage. The total solids content mainly altered the morphology of microcapsules, showing little influence on EE and oxidative stability. We proposed that the different drying conditions impacted on particle formation behavior during spray drying, which could be a crucial factor responsible for the differences in the quality attributes of microparticles. A low core/wall material ratio and high drying temperature facilitated the formation of a rigid protein skin at droplet surface during drying, whereas a high solids fraction in the droplets could limit possible droplet shrinkage. These factors contributed positively to the encapsulation of the lipophilic core material.

Improvement of oxidative stability of menhaden fish oil by microencapsulation within biocapsules formed of yeast cells

2015 ◽  
Vol 167 ◽  
pp. 2-11 ◽  
Author(s):  
Adrian Czerniak ◽  
Piotr Kubiak ◽  
Wojciech Białas ◽  
Tomasz Jankowski
Keyword(s):  
Fish Oil ◽  
Oxidative Stability ◽  
Yeast Cells ◽  
Menhaden Fish Oil

scholarly journals Impact of Wall Materials on Physicochemical Properties of Microencapsulated Fish Oil by Spray Drying

2014 ◽  
Vol 7 (8) ◽  
pp. 2354-2365 ◽  
Author(s):  
Parastoo Pourashouri ◽  
Bahare Shabanpour ◽  
Seid Hadi Razavi ◽  
Seid Mahdi Jafari ◽  
Ali Shabani ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Fish Oil ◽  
Spray Drying ◽  
Wall Materials ◽  
Microencapsulated Fish Oil

scholarly journals Physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with combinations of sodium caseinate and sodium alginate

2017 ◽  
Vol 119 (11) ◽  
pp. 1600484 ◽  
Author(s):  
Betül Yesiltas ◽  
Pedro J. García-Moreno ◽  
Ann-Dorit M. Sørensen ◽  
Charlotte Jacobsen
Keyword(s):  
Fish Oil ◽  
Oxidative Stability ◽  
Sodium Alginate ◽  
Sodium Caseinate ◽  
High Fat ◽  
Oil In Water
Sign in / Sign up

Export Citation Format

Share Document