Oleogel-structured composite for the stabilization of ω3 fatty acids in fish oil

2018 ◽  
Vol 9 (11) ◽  
pp. 5598-5606 ◽  
Author(s):  
Michelle C. Lee ◽  
Xiaofei Jiang ◽  
J. Thomas Brenna ◽  
Alireza Abbaspourrad
Keyword(s):  
Fatty Acids ◽  
Fish Oil ◽  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Compartment System ◽  
Cyclodextrin Complexation ◽  
Ω3 Fatty Acids

The fish oil is encapsulated in a multi-compartment system featuring β-cyclodextrin complexation within whey protein isolate (WPI) coated oleogel particles.

Effects of resveratrol on lipid and protein co-oxidation in fish oil-enriched whey protein isolate emulsions

2021 ◽  
pp. 130525
Author(s):  
Mingfeng Xu ◽  
Zhenghao Lian ◽  
Xiaoqiao Chen ◽  
Xing Yao ◽  
Cairu Lu ◽  
...  
Keyword(s):  
Fish Oil ◽  
Co Oxidation ◽  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate

Complex coacervation with whey protein isolate and gum arabic for the microencapsulation of omega-3 rich tuna oil

2014 ◽  
Vol 5 (11) ◽  
pp. 2743-2750 ◽  
Author(s):  
Divya Eratte ◽  
Bo Wang ◽  
Kim Dowling ◽  
Colin. J. Barrow ◽  
Benu P. Adhikari
Keyword(s):  
Fatty Acids ◽  
Whey Protein ◽  
Freeze Drying ◽  
Gum Arabic ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Omega 3 Fatty Acids ◽  
Complex Coacervation ◽  
Omega 3 ◽  
Tuna Oil

Tuna oil rich in omega-3 fatty acids was microencapsulated in whey protein isolate (WPI)–gum arabic (GA) complex coacervates, and subsequently dried using spray and freeze drying to produce solid microcapsules.

scholarly journals Synthesis of encapsulated fish oil using whey protein isolate to prevent the oxidative damage and cytotoxicity of titanium dioxide nanoparticles in rats

Heliyon ◽  
2021 ◽  
pp. e08456
Author(s):  
Mosaad A. Abdel-Wahhab ◽  
Aziza A. El-Nekeety ◽  
Hagar E. Mohammed ◽  
Tamer M. El-Messery ◽  
Mohamed H. Roby ◽  
...  
Keyword(s):  
Titanium Dioxide ◽  
Oxidative Damage ◽  
Fish Oil ◽  
Whey Protein ◽  
Titanium Dioxide Nanoparticles ◽  
Whey Protein Isolate ◽  
Protein Isolate

Co-encapsulation and characterisation of omega-3 fatty acids and probiotic bacteria in whey protein isolate–gum Arabic complex coacervates

2015 ◽  
Vol 19 ◽  
pp. 882-892 ◽  
Author(s):  
Divya Eratte ◽  
Stafford McKnight ◽  
Thomas R. Gengenbach ◽  
Kim Dowling ◽  
Colin J. Barrow ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Whey Protein ◽  
Gum Arabic ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Probiotic Bacteria ◽  
Omega 3 Fatty Acids ◽  
Omega 3

scholarly journals Glyceridic and Unsaponifiable Components of Microencapsulated Sacha Inchi (Plukenetia huayllabambana L. and Plukenetia volubilis L.) Edible Oils

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 671 ◽  
Author(s):  
Nancy A. Chasquibol ◽  
Gabriela Gallardo ◽  
Raquel B. Gómez-Coca ◽  
Diego Trujillo ◽  
Wenceslao Moreda ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Whey Protein ◽  
Edible Oils ◽  
Lipid Fraction ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Coating Materials ◽  
Arabic Gum ◽  
Plukenetia Volubilis ◽  
Sacha Inchi

Sacha inchi (Plukenetia huayllabambana L. and Plukenetia volubilis L.) edible oils were microencapsulated and the lipid fraction of the microparticles was characterized. Hi-cap®, Capsule®, Arabic gum, and the binary combination of Arabic gum + maltodextrin and the ternary combination of Arabic gum + maltodextrin + whey protein isolate, were used as coating materials for the encapsulation process using spray-drying. The surface and the total oils obtained from the microparticles were evaluated in terms of fatty acid composition, minor glyceride polar compounds, polymers, oxidized triglycerides, diglycerides, monoglycerides, and free fatty acids, along with their unsaponifiable components, sterols, and tocopherols. Differences between the original oils and the microencapsulated ones were determined. The most remarkable results included the presence of polymers when there were none in the original oils, the slight loss in ω3-fatty acids, up to 6%, the loss in tocopherols, in some of the cases around 30%, the maintaining of the phytosterol in their initial levels and the presence of cholesterol in the oils encapsulated with whey protein isolate.

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