4.6 Article

Stabilization of the Antioxidant Properties in Spray-Dried Microcapsules of Fish and Chia Oil Blends

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Impact of spray drying operating conditions on encapsulation efficiency, oxidative quality, and sensorial evaluation of chia and fish oil blends

Muhammad Abdul Rahim et al.

Summary: The emulsion blends of chia seed oil and fish oil were spray dried using various operating conditions to optimize the encapsulation efficiency (EE). The study found that the highest EE was achieved at specific conditions, indicating the potential of microcapsules developed from these blends for supplementation in food products.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)

Review Polymer Science

Microencapsulation of Essential Oils: A Review

Vania Isabel Sousa et al.

Summary: This review explores the techniques for extracting essential oils from plants and the applications of microencapsulated essential oils. Essential oils have a wide range of applications in the agrochemical, pharmaceutical, medical, food, textile, cosmetic, and hygiene industries.

POLYMERS (2022)

Article Engineering, Chemical

Omega-3 Fatty Acid Retention and Oxidative Stability of Spray-Dried Chia-Fish-Oil-Prepared Microcapsules

Muhammad Abdul Rahim et al.

Summary: Omega-3 fatty acids are essential and cannot be synthesized by the body. Therefore, this study used spray drying to prepare more stable microcapsules of omega-3 fatty acids, which can improve the oxidative stability of food products.

PROCESSES (2022)

Review Food Science & Technology

Stability and stabilization of omega-3 oils: A review

Jiankang Wang et al.

Summary: Omega-3 oils are important sources of unsaturated fatty acids, but are vulnerable to oxidation which reduces their nutritional value. Traditional and newly developed stabilization technologies, such as removal of oxygen and addition of antioxidants, have proven efficacy in inhibiting lipid oxidation and should be further studied for safety and synergistic effects.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

Article Food Science & Technology

Characterization and storage stability of spray dried soy-rapeseed lecithin/ trehalose liposomes loaded with a tilapia viscera hydrolysate

Cindy T. Sepulveda et al.

Summary: This study investigated the effects of adding trehalose to spray dried soy-rapeseed lecithin liposomes and the storage stability of dried liposomes loaded with a tilapia viscera protein hydrolysate under different conditions. The findings suggest that spray dried hydrolysate-containing liposomes could be considered as a functional food ingredient due to their antioxidant activity and ACE inhibitory capacity. This natural liposomal preparation in dry powder form may offer advantages for the functional food industry by maintaining bioactive properties and providing versatility for use in solid restructured products.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2021)

Review Chemistry, Medicinal

Omega-3-Rich Oils from Marine Side Streams and Their Potential Application in Food

Mirian Pateiro et al.

Summary: The article discusses the reuse of fish by-products as a valuable resource for developing nutraceuticals and functional foods. New extraction techniques are being optimized to improve the quality and oxidative stability of these high-value oils, which have positive effects on areas such as cardiovascular and vision health.

MARINE DRUGS (2021)

Article Food Science & Technology

Krill oil microencapsulation: Antioxidant activity, astaxanthin retention, encapsulation efficiency, fatty acids profile, in vitro bioaccessibility and storage stability

C. A. Ortiz Sanchez et al.

Summary: Krill oil microcapsules show potential for commercial applications due to their good nutritional content, high bioaccessibility, and stability. The degradation rate of astaxanthin contained in the microcapsules increases significantly with higher water activity levels, leading to drastic changes in color parameters.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Food Science & Technology

Optimization and Encapsulation of Phenolic Compounds Extracted from Maize Waste by Freeze-Drying, Spray-Drying, and Microwave-Drying Using Maltodextrin

Hojjat Pashazadeh et al.

Summary: This study evaluated freeze-drying, spray-drying, and microwave-drying techniques for encapsulating phenolic compounds in cornsilk, with freeze-drying proving to be the most efficient. The encapsulation process was effective, with freeze-drying showing to be the best technique. The physical properties of the microparticles were greatly altered by the drying techniques.

FOODS (2021)

Article Engineering, Chemical

Influence of spray-drying conditions on microencapsulation of fish oil and chia oil

M. N. Lavanya et al.

DRYING TECHNOLOGY (2020)

Article Biochemistry & Molecular Biology

Effect of microcapsules of chia oil on ω-3 fatty acids, antioxidant characteristics and oxidative stability of butter

Rahman Ullah et al.

LIPIDS IN HEALTH AND DISEASE (2020)

Article Food Science & Technology

Improvement of the Oxidative Stability of Spray-Dried Microencapsulated Chia Seed Oil Using Maillard Reaction Products (MRPs)

Claudia N. Copado et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2019)

Article Biochemistry & Molecular Biology

Phytochemical and Biological Characteristics of Mexican Chia Seed Oil

Yingbin Shen et al.

MOLECULES (2018)

Article Biochemistry & Molecular Biology

Omega-3 fatty acids, phenolic compounds and antioxidant characteristics of chia oil supplemented margarine

Muhammad Nadeem et al.

LIPIDS IN HEALTH AND DISEASE (2017)

Article Engineering, Chemical

Process conditions of spray drying microencapsulation of Nigella sativa oil

Nameer Khairullah Mohammed et al.

POWDER TECHNOLOGY (2017)

Review Food Science & Technology

Health benefits and food applications of bioactive compounds from fish byproducts: A review

Maryam Atef et al.

JOURNAL OF FUNCTIONAL FOODS (2017)

Article Chemistry, Physical

Advantages and challenges of the spray-drying technology for the production of pure drug particles and drug-loaded polymeric carriers

Alejandro Sosnik et al.

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2015)

Article Food Science & Technology

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

Yen Yi Hee et al.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2015)

Article Food Science & Technology

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

Yen Yi Hee et al.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2015)

Article Food Science & Technology

Optimisation of spray drying process parameters for low-fat honey-based milk powder with antioxidant activity

Vikas Bansal et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2014)

Article Food Science & Technology

Chemical characterization and antioxidant potential of Chilean chia seeds and oil (Salvia hispanica L.)

Rafaela da Silva Marineli et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2014)

Review Agriculture, Multidisciplinary

Antioxidant Activity of Essential Oils

Riccardo Amorati et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)

Article Chemistry, Applied

Quality Changes and Antioxidant Properties of Microencapsulated Kenaf (Hibiscus cannabinus L.) Seed Oil During Accelerated Storage

Sara Razmkhah et al.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2013)

Article Chemistry, Applied

Antioxidant Activities and Oxidative Stabilities of Some Unconventional Oilseeds

Sibel Uluata et al.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2012)

Article Chemistry, Applied

Characterization of chia seed oils obtained by pressing and solvent extraction

Vanesa Y. Ixtaina et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2011)

Article Chemistry, Physical

Formation and decay of the ABTS derived radical cation: A comparison of different preparation procedures

C Henriquez et al.

INTERNATIONAL JOURNAL OF CHEMICAL KINETICS (2002)