Investigation of enhanced oxidation stability of microencapsulated enzymatically produced tuna oil concentrates using complex coacervation-Reference-Cited by-同舟云学术

Investigation of enhanced oxidation stability of microencapsulated enzymatically produced tuna oil concentrates using complex coacervation

Published:2020 Issue:12 Volume:11 Page:10748-10757
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Xia Qiuyu¹²³⁴⁵^ORCID,Akanbi Taiwo O.⁶⁷⁸⁹^ORCID,Wang Bo¹⁰¹¹¹²⁹^ORCID,Li Rui¹²³⁴⁵,Liu Shucheng¹²³⁴⁵,Barrow Colin J.¹³¹⁴¹⁵⁹^ORCID

Affiliation:

1. College of Food Science and Technology

2. Guangdong Ocean University

3. Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety

4. Zhanjiang 524088

5. China

6. School of Environmental and Life Sciences

7. University of Newcastle

8. Ourimbah

9. Australia

10. School of Behavioural and Health Sciences

11. Australian Catholic University

12. Sydney

13. Centre for Chemistry and Biotechnology

14. Deakin University

15. Geelong

Abstract

Tuna oil was selectively hydrolysed using Thermomyces lanuginosus lipase followed by stabilisation in gelatin–sodium hexametaphosphate complex coacervates to prepare microcapsules with enhanced oxidation stability.

Funder

Australian Research Council

Guangdong Ocean University

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/D0FO02350G

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