Nanoencapsulation of docosahexaenoic acid (DHA) using a combination of food grade polymeric wall materials and its application for improvement in bioavailability and oxidative stability

2018 ◽  
Vol 9 (4) ◽  
pp. 2213-2227 ◽  
Author(s):  
Harmanpreet Singh ◽  
Chateshwar Kumar ◽  
Narpinder Singh ◽  
Surinder Paul ◽  
Subheet Kumar Jain
Keyword(s):  
Docosahexaenoic Acid ◽  
Oxidative Stability ◽  
Food Grade ◽  
Microalgae Oil ◽  
Wall Materials

Developed nanoencapsulated DHA powder of microalgae oil with improved oxidative stability and bioavailability in brain using combination of wall materials.

Influence of surfactin on physical and oxidative stability of microemulsions with docosahexaenoic acid

2017 ◽  
Vol 151 ◽  
pp. 232-239 ◽  
Author(s):  
Zhenhong He ◽  
Weiwei Zeng ◽  
Xiaoyu Zhu ◽  
Haizhen Zhao ◽  
Yingjian Lu ◽  
...  
Keyword(s):  
Docosahexaenoic Acid ◽  
Oxidative Stability

Investigation into the potential ability of Pickering emulsions (food-grade particles) to enhance the oxidative stability of oil-in-water emulsions

2012 ◽  
Vol 366 (1) ◽  
pp. 209-215 ◽  
Author(s):  
Maryam Kargar ◽  
Khorshid Fayazmanesh ◽  
Mina Alavi ◽  
Fotios Spyropoulos ◽  
Ian T. Norton
Keyword(s):  
Oxidative Stability ◽  
Pickering Emulsions ◽  
Food Grade ◽  
Oil In Water

Influence of Different Wall Materials on the Microencapsulation of Virgin Coconut Oil by Spray Drying

2015 ◽  
Vol 11 (1) ◽  
pp. 61-69 ◽  
Author(s):  
Yen Yi Hee ◽  
Chin Ping Tan ◽  
Russly Abdul Rahman ◽  
Noranizan Mohd Adzahan ◽  
Wee Ting Lai ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Spray Drying ◽  
Encapsulation Efficiency ◽  
Coconut Oil ◽  
Gum Arabic ◽  
Sodium Caseinate ◽  
Whey Protein Concentrate ◽  
Wall Material ◽  
Virgin Coconut Oil ◽  
Wall Materials

Abstract The main objective of this study was to evaluate the influence of the different wall material combinations on the microencapsulation of virgin coconut oil (VCO) by spray drying. Maltodextrin (MD) and sodium caseinate (SC) were used as the basic wall materials and mixed with gum Arabic (GA), whey protein concentrate (WPC) and gelatin (G). The stability, viscosity and droplet size of the feed emulsions were measured. MD:SC showed the best encapsulation efficiency (80.51%) and oxidative stability while MD:SC:GA presented the lowest encapsulation efficiency (62.93%) but better oxidative stability than the other two combinations. Microcapsules produced were sphere in shape with no apparent fissures and cracks, low moisture content (2.35–2.85%) and high bulk density (0.23–0.29 g/cm3). All the particles showed relatively low peroxide value (0.34–0.82 meq peroxide/kg of oil) and good oxidative stability during storage. MD:SC:GA microencapsulated VCO had the highest antioxidant activity in both of the 2,2-diphenyl-1-picrylhydrazyl (DPPH) (0.22 mmol butylated hydroxyanisole (BHA)/kg of oil) and 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays (1.35 mmol trolox/kg of oil).

Oxidative Stability of Liposomes Composed of Docosahexaenoic Acid-Containing Phospholipids

2007 ◽  
Vol 84 (7) ◽  
pp. 631-637 ◽  
Author(s):  
Anders Falk Vikbjerg ◽  
Thomas L. Andresen ◽  
Kent Jørgensen ◽  
Huiling Mu ◽  
Xuebing Xu
Keyword(s):  
Docosahexaenoic Acid ◽  
Oxidative Stability
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