Nano-encapsulation competitiveness of omega-3 fatty acids and correlations of thermal analysis and Karl Fischer water titration for European anchovy (Engraulis encrasicolus L.) oil/beta-cyclodextrin complexes

ÜNLÜSAYIN, MUSTAFA; Hadaruga, Nicoleta; Rusu, Gerlinde; Gruia, Alexandra; Paunescu, Virgil; Hadaruga, Daniel

doi:10.1016/j.lwt.2015.12.017

Nano-encapsulation competitiveness of omega-3 fatty acids and correlations of thermal analysis and Karl Fischer water titration for European anchovy (Engraulis encrasicolus L.) oil/beta-cyclodextrin complexes

Atıf İçin Kopyala

ÜNLÜSAYIN M., Hadaruga N. G., Rusu G., Gruia A. T., Paunescu V., Hadaruga D. I.

LWT-FOOD SCIENCE AND TECHNOLOGY, cilt.68, ss.135-144, 2016 (SCI-Expanded)

Yayın Türü: Makale / Tam Makale
Cilt numarası: 68
Basım Tarihi: 2016
Doi Numarası: 10.1016/j.lwt.2015.12.017
Dergi Adı: LWT-FOOD SCIENCE AND TECHNOLOGY
Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
Sayfa Sayıları: ss.135-144
Anahtar Kelimeler: European anchovy oil, Omega-3 fatty acid, beta-cyclodextrin, Thermal analysis, Karl Fischer water titration, FISH-OIL, OXIDATIVE STABILITY, LIPID OXIDATION, SURFACE-WATER, MICROENCAPSULATION, IMPACT, PILCHARDUS, MEMBRANE
Akdeniz Üniversitesi Adresli: Evet

Özet

European anchovy (Engraulis encrasicolus L.) is one of the most important oily fish that provide valuable omega-3 containing fish oil. The aim of the study was to protect the labile fatty acids from anchovy oil by beta-cyclodextrin complexation, The competitiveness to molecular encapsulation of anchovy oil components were also studied.