Improving oxidative stability of echium oil emulsions fabricated by Microfluidics: Effect of ionic gelation and phenolic compounds

Food Chemistry

Volumn 233, Issue , 2017, Pages 125-134

  Comunian, Talita A ^a,b   Ravanfar, Raheleh ^a   de Castro, Inar Alves ^b   Dando, Robin ^a   Favaro Trindade, Carmen S ^b   Abbaspourrad, Alireza ^a  

^a Program on Infrastructure Policy   (United States)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Double emulsion; Microencapsulation; Omega 3 fatty acids; Quercetin; Sinapic acid; Sodium alginate

Indexed keywords

EMULSIFICATION; EMULSIONS; FATTY ACIDS; FLAVONOIDS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GELATION; MICROENCAPSULATION; MICROFLUIDICS; OXIDATION RESISTANCE; PARTICLE SIZE; PHENOLS; POLYUNSATURATED FATTY ACIDS; SCANNING ELECTRON MICROSCOPY; SODIUM ALGINATE; STABILITY; THERMOGRAVIMETRIC ANALYSIS;

DOUBLE EMULSIONS; ENCAPSULATION YIELDS; OMEGA-3-FATTY ACIDS; OXIDATIVE STABILITY; PHENOLIC COMPOUNDS; QUERCETIN; SINAPIC ACIDS; STRESS CONDITION;

OILS AND FATS;

ECHIUM OIL EMULSION; LIPID EMULSION; PHENOL DERIVATIVE; QUERCETIN; SINAPIC ACID; THIOBARBITURIC ACID REACTIVE SUBSTANCE; UNCLASSIFIED DRUG; EMULSION; OMEGA 3 FATTY ACID;

ARTICLE; CONTROLLED STUDY; GELATION; INFRARED SPECTROSCOPY; IONIC GELATION; MICROENCAPSULATION; MICROFLUIDICS; MICROTECHNOLOGY; OPTICS; OXIDATIVE STRESS; PARTICLE SIZE; SCANNING ELECTRON MICROSCOPY; THERMOGRAVIMETRY; ECHIUM; EMULSION;

ECHIUM; EMULSIONS; FATTY ACIDS, OMEGA-3; MICROFLUIDICS; PHENOLS;

EID: 85018475899     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.04.085     Document Type: Article

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