Encapsulation of fish oil, a triglyceride rich in polyunsaturated fatty acids, within a maillard reacted lecithin-dextrose matrix

Encapsulation of fish oil, a triglyceride rich in polyunsaturated fatty acids, within a maillard reacted lecithin-dextrose matrix

The physicochemical properties and oxidative stability of encapsulated fish oil in a matrix formed by the reaction of crude de-oiled soy lecithin and dextrose following a Maillard reaction path were investigated. The effects of sugar content in formula (4, 8 %) and temperature (25 °C, 80 °C, and 100...

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Bibliographic Details
Main Authors: Dila Donmez, Jasper Limon, Juan Pablo Russi, Alejandro E. Relling, Ken Riedl, Manjunath Manubolu, Osvaldo H. Campanella
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Journal of Agriculture and Food Research
Subjects:
Encapsulation
Fish oil
Maillard reaction products
Oxidation
Stability
Online Access:http://www.sciencedirect.com/science/article/pii/S266615432400320X
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