Microencapsulation of fish oil

Sudipta Chatterjee; Zaher M.A. Judeh

doi:10.1002/lite.201600002

Microencapsulation of fish oil

Sudipta Chatterjee, Zaher M.A. Judeh^*

^*Corresponding author for this work

Nanyang Technological University

Research output: Contribution to journal › Article › peer-review

21 Citations (Scopus)

Abstract

Fish oil is susceptible to oxidative degradation generating undesired lipid peroxides, secondary and tertiary oxidation products. These products pose health risks, reduce shelf-life stability and cause fishy odor and taste leading to decreased sensory quality. Microencapsulation of fish oil using spray drying, coacervation, ultrasonication and membrane emulsification techniques is employed to overcome these problems.

Original language	English
Pages (from-to)	13-15
Number of pages	3
Journal	Lipid Technology
Volume	28
Issue number	1
DOIs	https://doi.org/10.1002/lite.201600002
Publication status	Published - Jan 1 2016
Externally published	Yes

Bibliographical note

Publisher Copyright:
© 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

ASJC Scopus Subject Areas

Control and Systems Engineering
Food Science
General Biochemistry,Genetics and Molecular Biology

Keywords

Chitosan
Coencapsulation
Fish oil
Microencapsulation
Omega-3 fatty acid

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

Access to Document

10.1002/lite.201600002

Cite this

@article{0c685ff738df43579d228408baba8786,

title = "Microencapsulation of fish oil",

abstract = "Fish oil is susceptible to oxidative degradation generating undesired lipid peroxides, secondary and tertiary oxidation products. These products pose health risks, reduce shelf-life stability and cause fishy odor and taste leading to decreased sensory quality. Microencapsulation of fish oil using spray drying, coacervation, ultrasonication and membrane emulsification techniques is employed to overcome these problems.",

keywords = "Chitosan, Coencapsulation, Fish oil, Microencapsulation, Omega-3 fatty acid",

author = "Sudipta Chatterjee and Judeh, {Zaher M.A.}",

note = "Publisher Copyright: {\textcopyright} 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.",

year = "2016",

month = jan,

day = "1",

doi = "10.1002/lite.201600002",

language = "English",

volume = "28",

pages = "13--15",

journal = "Lipid Technology",

issn = "0956-666X",

publisher = "Wiley-VCH Verlag",

number = "1",

}

TY - JOUR

T1 - Microencapsulation of fish oil

AU - Chatterjee, Sudipta

AU - Judeh, Zaher M.A.

PY - 2016/1/1

Y1 - 2016/1/1

N2 - Fish oil is susceptible to oxidative degradation generating undesired lipid peroxides, secondary and tertiary oxidation products. These products pose health risks, reduce shelf-life stability and cause fishy odor and taste leading to decreased sensory quality. Microencapsulation of fish oil using spray drying, coacervation, ultrasonication and membrane emulsification techniques is employed to overcome these problems.

AB - Fish oil is susceptible to oxidative degradation generating undesired lipid peroxides, secondary and tertiary oxidation products. These products pose health risks, reduce shelf-life stability and cause fishy odor and taste leading to decreased sensory quality. Microencapsulation of fish oil using spray drying, coacervation, ultrasonication and membrane emulsification techniques is employed to overcome these problems.

KW - Chitosan

KW - Coencapsulation

KW - Fish oil

KW - Microencapsulation

KW - Omega-3 fatty acid

UR - http://www.scopus.com/inward/record.url?scp=84954236811&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84954236811&partnerID=8YFLogxK

U2 - 10.1002/lite.201600002

DO - 10.1002/lite.201600002

M3 - Article

AN - SCOPUS:84954236811

SN - 0956-666X

VL - 28

SP - 13

EP - 15

JO - Lipid Technology

JF - Lipid Technology

IS - 1

ER -

Microencapsulation of fish oil

Abstract

Bibliographical note

ASJC Scopus Subject Areas

Keywords

UN SDGs

Access to Document

Other files and links

Fingerprint

Cite this