Encapsulation of fish oil and essential fatty acids by spray drying-Reference-Cited by-同舟云学术

Encapsulation of fish oil and essential fatty acids by spray drying

Published:2023 Issue:6 Volume:1 Page:827-836
ISSN:2753-8095
Container-title:Sustainable Food Technology
language:en
Short-container-title:Sustainable Food Technol.

Author:

Sultana Afroza¹,Adachi Shuji²,Yoshii Hidefumi³^ORCID

Affiliation:

1. Department of Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University, Chattogram-4225, Bangladesh

2. Faculty of Bioenvironmental Sciences, Kyoto University of Advanced Science, Kameoka, Kyoto 621-8555, Japan

3. Department of Food Science and Human Nutrition, Setsunan University, 45-1 Nagaotouge-cho, Hirakata 573-0101, Japan

Abstract

PVs of the encapsulated oils were one-order lower than those of surface oil. Surface oil content significantly affected the stability of functional food oils such as fish oil.

Funder

Bio-oriented Technology Research Advancement Institution

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2023/FB/D3FB00099K

Reference52 articles.

1. Omega-3 Polyunsaturated Fatty Acid (Fish Oil) Supplementation and the Prevention of Clinical Cardiovascular Disease

2. Anticancer and cancer preventive compounds from edible marine organisms

3. Consumption of Fish Oil Providing Amounts of Eicosapentaenoic Acid and Docosahexaenoic Acid That Can Be Obtained from the Diet Reduces Blood Pressure in Adults with Systolic Hypertension: A Retrospective Analysis

4. Concept of Reference Intake of n-3 Polyunsaturated Fatty Acids in the Japanese Population

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