scholarly journals Physical and Oxidative Stability of High-fat Fish-oil Emulsions Added Algae-based Stabilizers from saccharina Latissima

2021 ◽  
Author(s):  
Ditte B. Hermund ◽  
Charlotte Jacobsen ◽  
Ioanna Anagnostara ◽  
Xiaoru Hou ◽  
Maria Dalgaard Mikkelsen ◽  
...  
Keyword(s):  
Fish Oil ◽  
Oxidative Stability ◽  
Saccharina Latissima ◽  
High Fat ◽  
Oil Emulsions

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

Microencapsulation and oxidative stability of spray-dried fish oil emulsions

2003 ◽  
Vol 20 (5) ◽  
pp. 675-688 ◽  
Author(s):  
S. A. Hogan ◽  
E. D. O'Riordan ◽  
M. O'Sullivan
Keyword(s):  
Fish Oil ◽  
Oxidative Stability ◽  
Dried Fish ◽  
Oil Emulsions ◽  
Spray Dried

Enrichment of mayonnaise with a high fat fish oil-in-water emulsion stabilized with modified DATEM C14 enhances oxidative stability

2021 ◽  
Vol 341 ◽  
pp. 128141
Author(s):  
Betül Yesiltas ◽  
Pedro J. García-Moreno ◽  
Ann-Dorit M. Sørensen ◽  
Alyssa M. Soria Caindec ◽  
Grethe Hyldig ◽  
...  
Keyword(s):  
Fish Oil ◽  
Oxidative Stability ◽  
High Fat ◽  
Water Emulsion ◽  
Oil In Water ◽  
Oil In Water Emulsion

scholarly journals Physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and phosphatidylcholine as emulsifiers

2019 ◽  
Vol 276 ◽  
pp. 110-118 ◽  
Author(s):  
Betül Yesiltas ◽  
Pedro J. García-Moreno ◽  
Ann-Dorit M. Sørensen ◽  
Casimir C. Akoh ◽  
Charlotte Jacobsen
Keyword(s):  
Fish Oil ◽  
Oxidative Stability ◽  
Sodium Caseinate ◽  
High Fat ◽  
Oil In Water

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.

Perinatal maternal high-fat diet promotes alterations in hepatic lipid metabolism and resistance to the hypolipidemic effect of fish oil in adolescent rat offspring

2016 ◽  
Vol 60 (11) ◽  
pp. 2493-2504 ◽  
Author(s):  
Lorraine S. Oliveira ◽  
Luana L. Souza ◽  
Aline F. P. Souza ◽  
Aline Cordeiro ◽  
George E. G. Kluck ◽  
...  
Keyword(s):  
Lipid Metabolism ◽  
Fish Oil ◽  
High Fat Diet ◽  
Hypolipidemic Effect ◽  
High Fat ◽  
Hepatic Lipid Metabolism ◽  
Hepatic Lipid ◽  
Rat Offspring

Effects of high fat diets and supplemental tart cherry and fish oil on obesity and type 2 diabetes in male and female C57BL/6J and TALLYHO/Jng mice

2021 ◽  
pp. 108644
Author(s):  
Jacaline K. Parkman ◽  
Kristiana Sklioutovskaya-Lopez ◽  
Kalhara R. Menikdiwela ◽  
Logan Freeman ◽  
Naima Moustaid-Moussa ◽  
...  
Keyword(s):  
Type 2 Diabetes ◽  
Fish Oil ◽  
Tart Cherry ◽  
High Fat ◽  
Male And Female ◽  
High Fat Diets ◽  
Fat Diets

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
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