Structural and oxidative stabilization of spray dried fish oil microencapsulates with gum arabic and sage polyphenols: Characterization and release kinetics

Food Chemistry

Volumn 219, Issue , 2017, Pages 158-168

  Binsi, P K ^a   Nayak, Natasha ^a   Sarkar, P C ^b   Jeyakumari, A ^a   Muhamed Ashraf, P ^a   Ninan, George ^a   Ravishankar, C N ^a  

^a CENTRAL INSTITUTE OF FISHERIES TECHNOLOGY   (India)

^b ICAR Indian Institute of Natural Resins and Gums   (India)

Author keywords

Fish oil encapsulates; Oxidation; Polyphenol; Sage extract

Indexed keywords

ADHESIVES; FISH; OXIDATION; SPRAY DRYING; SPRAY NOZZLES;

ENCAPSULATION EFFICIENCY; FISH OIL; MICROSCOPIC IMAGE; OXIDATIVE STABILIZATION; POLYPHENOLS; RELEASE KINETICS; SAGE EXTRACT; SCANNING ELECTRON MICROSCOPIC;

ENCAPSULATION;

COPOLYMER; FISH OIL; GUM ARABIC; PHOSPHATE BUFFERED SALINE; POLYPHENOL; SODIUM CASEINATE; UNCLASSIFIED DRUG; CASEIN; EDIBLE OIL; EMULSION; MICROCAPSULE; POWDER;

ARTICLE; ATOMIC FORCE MICROSCOPY; DRUG RELEASE; DRUG STABILITY; EMULSION; HIGH TEMPERATURE; IN VITRO STUDY; INTESTINE FLUID; LIPID OXIDATION; MICROENCAPSULATION; PHYSICAL CHEMISTRY; POWDER; SCANNING ELECTRON MICROSCOPY; SPRAY DRYING; SURFACE PROPERTY; ANIMAL; CHEMISTRY; INFRARED SPECTROSCOPY; KINETICS; MICROCAPSULE; OXIDATION REDUCTION REACTION; SALVIA OFFICINALIS;

ANIMALS; CAPSULES; CASEINS; DIETARY FATS, UNSATURATED; DRUG STABILITY; EMULSIONS; FISH OILS; GUM ARABIC; KINETICS; OXIDATION-REDUCTION; POLYPHENOLS; POWDERS; SALVIA OFFICINALIS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

EID: 84988649540     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.09.126     Document Type: Article

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