Encapsulation and Protection of Omega-3-Rich Fish Oils Using Food-Grade Delivery Systems
出版年份 2021 全文链接
标题
Encapsulation and Protection of Omega-3-Rich Fish Oils Using Food-Grade Delivery Systems
作者
关键词
-
出版物
Foods
Volume 10, Issue 7, Pages 1566
出版商
MDPI AG
发表日期
2021-07-06
DOI
10.3390/foods10071566
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Nutritional significance and health benefits of omega-3, -6 and -9 fatty acids in animals
- (2021) Mahmoud Alagawany et al. ANIMAL BIOTECHNOLOGY
- Nutritional Importance of Selected Fresh Fishes, Shrimps and Mollusks to Meet Compliance with Nutritional Guidelines of n-3 LC-PUFA Intake in Spain
- (2021) Maria Dolores Mesa et al. Nutrients
- Utilization of Nanotechnology to Improve the Handling, Storage and Biocompatibility of Bioactive Lipids in Food Applications
- (2021) David McClements et al. Foods
- Recent progress in the use of functional foods for older adults: A narrative review
- (2020) Anna Jędrusek‐Golińska et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Advantages of techniques to fortify food products with the benefits of fish oil
- (2020) Aniseh Jamshidi et al. FOOD RESEARCH INTERNATIONAL
- Effects of fish oil supplementation on glucose control and lipid levels among patients with type 2 diabetes mellitus: a Meta-analysis of randomized controlled trials
- (2020) Chao Gao et al. Lipids in Health and Disease
- Reactive oxygen species (ROS) as pleiotropic physiological signalling agents
- (2020) Helmut Sies et al. NATURE REVIEWS MOLECULAR CELL BIOLOGY
- The effect of fish oil supplementation on the promotion and preservation of lean body mass, strength, and recovery from physiological stress in young, healthy adults: a systematic review
- (2020) Jeffery L Heileson et al. NUTRITION REVIEWS
- Recent advances in food colloidal delivery systems for essential oils and their main components
- (2020) Ali Sedaghat Doost et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Potential Adverse Public Health Effects Afforded by the Ingestion of Dietary Lipid Oxidation Product Toxins: Significance of Fried Food Sources
- (2020) Martin Grootveld et al. Nutrients
- Encapsulation of bioactive compounds by “extrusion” technologies: a review
- (2020) Oluwaseun P. Bamidele et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Oxidative stability of spray dried matcha-tuna oil powders
- (2020) Meng Shi et al. FOOD RESEARCH INTERNATIONAL
- DHA-enriched fish oil reduces insulin resistance in overweight and obese adults
- (2020) K.A. Abbott et al. PROSTAGLANDINS LEUKOTRIENES AND ESSENTIAL FATTY ACIDS
- Advanced gas chromatography and mass spectrometry technologies for fatty acids and triacylglycerols analysis
- (2020) Habtewold D. Waktola et al. TRAC-TRENDS IN ANALYTICAL CHEMISTRY
- Recent advances in the spray drying encapsulation of essential fatty acids and functional oils
- (2020) Mansoureh Geranpour et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Pickering emulsions: Versatility of colloidal particles and recent applications
- (2020) Hang Jiang et al. CURRENT OPINION IN COLLOID & INTERFACE SCIENCE
- The effect of spray-drying and freeze-drying on encapsulation efficiency, in vitro bioaccessibility and oxidative stability of krill oil nanoemulsion system
- (2020) Tamer Mohammed El-Messery et al. FOOD HYDROCOLLOIDS
- Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods
- (2020) Xiaojia Yan et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- A systematic review and meta-analysis of fish oil encapsulation within different micro/nanocarriers
- (2020) Sara Khoshnoudi-Nia et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Advances in edible nanoemulsions: Digestion, bioavailability, and potential toxicity
- (2020) David Julian McClements PROGRESS IN LIPID RESEARCH
- Improving the oxidative stability of fish oil nanoemulsions by co-encapsulation with curcumin and resveratrol
- (2020) Qayyum Shehzad et al. COLLOIDS AND SURFACES B-BIOINTERFACES
- Characterization of freeze-dried microencapsulation tuna fish oil with arrowroot starch and maltodextrin
- (2020) Albert Linton Charles et al. FOOD HYDROCOLLOIDS
- Advances in Spray-Drying Encapsulation of Food Bioactive Ingredients: From Microcapsules to Nanocapsules
- (2019) Elham Assadpour et al. Annual Review of Food Science and Technology
- Correlation between Fatty Acid Profile and Anti-Inflammatory Activity in Common Australian Seafood by-Products
- (2019) Tarek Ahmad et al. Marine Drugs
- Neutrophil Extracellular Traps Sustain Inflammatory Signals in Ulcerative Colitis
- (2019) Vincenzo Dinallo et al. Journal of Crohns & Colitis
- Dietary intake of fish, n-3 polyunsaturated fatty acids, and risk of inflammatory bowel disease: a systematic review and meta-analysis of observational studies
- (2019) Hadis Mozaffari et al. EUROPEAN JOURNAL OF NUTRITION
- New frontiers in lipidomics analyses using structurally selective ion mobility-mass spectrometry
- (2019) Rachel A. Harris et al. TRAC-TRENDS IN ANALYTICAL CHEMISTRY
- Micro and nano encapsulation, retention and controlled release of flavor and aroma compounds: A critical review
- (2019) Md. Saifullah et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Oxygen permeability and oxidative stability of fish oil-loaded electrosprayed capsules measured by Electron Spin Resonance: Effect of dextran and glucose syrup as main encapsulating materials
- (2019) Demi M.W. Boerekamp et al. FOOD CHEMISTRY
- Fabrication and characterization of nanostructured lipid carriers (NLC) using a plant-based emulsifier: Quillaja saponin
- (2019) Mahesh Kharat et al. FOOD RESEARCH INTERNATIONAL
- Omega-3 Fatty Acids for the Management of Hypertriglyceridemia: A Science Advisory From the American Heart Association
- (2019) Ann C. Skulas-Ray et al. CIRCULATION
- Fast and direct analysis of oxidation levels of oil-in-water emulsions using ATR-FTIR
- (2019) Samar Daoud et al. FOOD CHEMISTRY
- Reactive Oxygen Species in the Tumor Microenvironment: An Overview
- (2019) Frank Weinberg et al. Cancers
- Marine Omega‐3 Supplementation and Cardiovascular Disease: An Updated Meta‐Analysis of 13 Randomized Controlled Trials Involving 127 477 Participants
- (2019) Yang Hu et al. Journal of the American Heart Association
- A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
- (2019) Rubén Domínguez et al. Antioxidants
- Marine omega‐3 (n‐3) phospholipids: A comprehensive review of their properties, sources, bioavailability, and relation to brain health
- (2019) Mirja Kaizer Ahmmed et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Stability of Fish Oil in Calcium Alginate Microcapsules Cross-Linked by In Situ Internal Gelation During Spray Drying
- (2019) Scott A. Strobel et al. Food and Bioprocess Technology
- Preparation and digestibility of fish oil nanoemulsions stabilized by soybean protein isolate-phosphatidylcholine
- (2019) Yang Li et al. FOOD HYDROCOLLOIDS
- Effects of anionic polysaccharides on the digestion of fish oil-in-water emulsions stabilized by hydrolyzed rice glutelin
- (2019) Xingfeng Xu et al. FOOD RESEARCH INTERNATIONAL
- Total Dietary Fats, Fatty Acids, and Omega-3/Omega-6 Ratio as Risk Factors of Breast Cancer in the Polish Population – a Case-Control Study
- (2019) DOROTA DYDJOW-BENDEK et al. IN VIVO
- Characteristics and storage stability of nanoliposomes loaded with shrimp oil as affected by ultrasonication and microfluidization
- (2019) Saqib Gulzar et al. FOOD CHEMISTRY
- Encapsulation, protection, and delivery of bioactive proteins and peptides using nanoparticle and microparticle systems: A review
- (2018) David Julian McClements ADVANCES IN COLLOID AND INTERFACE SCIENCE
- Omega-3 polyunsaturated fatty acids favourably modulate cardiometabolic biomarkers in type 2 diabetes: a meta-analysis and meta-regression of randomized controlled trials
- (2018) Lauren L. O’Mahoney et al. Cardiovascular Diabetology
- Seafood Long-Chain n-3 Polyunsaturated Fatty Acids and Cardiovascular Disease: A Science Advisory From the American Heart Association
- (2018) Eric B. Rimm et al. CIRCULATION
- Recent developments in high efficient freeze-drying of fruits and vegetables assisted by microwave: A review
- (2018) Kai Fan et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Microencapsulation of fish oil using thiol-modified β-lactoglobulin fibrils/chitosan complex: A study on the storage stability and in vitro release
- (2018) Hon Weng Chang et al. FOOD HYDROCOLLOIDS
- Electrospraying assisted by pressurized gas as an innovative high-throughput process for the microencapsulation and stabilization of docosahexaenoic acid-enriched fish oil in zein prolamine
- (2018) M.A. Busolo et al. Innovative Food Science & Emerging Technologies
- The ability of oxygen scavenging packaging to inhibit vitamin degradation and lipid oxidation in fish oil-in-water emulsions
- (2018) David R. Johnson et al. Innovative Food Science & Emerging Technologies
- Physicochemical characterization and oxidative stability of fish oil-loaded electrosprayed capsules: Combined use of whey protein and carbohydrates as wall materials
- (2018) Pedro J. García-Moreno et al. JOURNAL OF FOOD ENGINEERING
- Encapsulation of omega 3-6-9 fatty acids-rich oils using protein-based emulsions with spray drying
- (2018) C. Chang et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Omega-3 and omega-6 polyunsaturated fatty acids: Dietary sources, metabolism, and significance — A review
- (2018) Ramesh Kumar Saini et al. LIFE SCIENCES
- Intake of ω-3 polyunsaturated fatty acids in patients with rheumatoid arthritis: A systematic review and meta-analysis
- (2018) Aristea Gioxari et al. NUTRITION
- Advances in micro and nano-encapsulation of bioactive compounds using biopolymer and lipid-based transporters
- (2018) Mohammad Rezaul Islam Shishir et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Recent developments in encapsulation and release of functional food ingredients: delivery by design
- (2018) David Julian McClements Current Opinion in Food Science
- Regulation of platelet function and thrombosis by omega-3 and omega-6 polyunsaturated fatty acids
- (2018) Reheman Adili et al. PROSTAGLANDINS & OTHER LIPID MEDIATORS
- Lipid oxidation in meat: mechanisms and protective factors – a review
- (2018) Ana Beatriz AMARAL et al. Food Science and Technology
- Strategies to improve bioavailability of omega-3 fatty acids from ethyl ester concentrates
- (2018) Kevin C. Maki et al. CURRENT OPINION IN CLINICAL NUTRITION AND METABOLIC CARE
- A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications
- (2018) Gulay Ozkan et al. FOOD CHEMISTRY
- Complex coacervation: Principles, mechanisms and applications in microencapsulation
- (2018) Yakindra Prasad Timilsena et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Fish Consumption and Stroke Risk: A Meta-Analysis of Prospective Cohort Studies
- (2018) Wei Zhao et al. Journal of Stroke & Cerebrovascular Diseases
- Marine n−3 Fatty Acids and Prevention of Cardiovascular Disease and Cancer
- (2018) JoAnn E. Manson et al. NEW ENGLAND JOURNAL OF MEDICINE
- Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yogurt
- (2017) Tahere Ghorbanzade et al. FOOD CHEMISTRY
- Fabrication methods of biopolymeric microgels and microgel-based hydrogels
- (2017) Toktam Farjami et al. FOOD HYDROCOLLOIDS
- Dietary supplementation of thiamine and pyridoxine-loaded vanillic acid-grafted chitosan microspheres enhances growth performance, metabolic and immune responses in experimental rats
- (2017) C.S. Tejpal et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Evaluation of chitosan as a wall material for microencapsulation of squalene by spray drying: Characterization and oxidative stability studies
- (2017) Lekshmi R.G. Kumar et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Overview of preparation methods of polymeric and lipid-based (niosome, solid lipid, liposome) nanoparticles: A comprehensive review
- (2017) Ghasem Amoabediny et al. International Journal of Polymeric Materials and Polymeric Biomaterials
- Combined thin layer chromatography and gas chromatography with mass spectrometric analysis of lipid classes and fatty acids in malnourished polar bears (Ursus maritimus) which swam to Iceland
- (2017) Dorothee Eibler et al. JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES
- Gastrointestinal fate of emulsion-based ω-3 oil delivery systems stabilized by plant proteins: Lentil, pea, and faba bean proteins
- (2017) Cansu Ekin Gumus et al. JOURNAL OF FOOD ENGINEERING
- Improvements in the formation and stability of fish oil-in-water nanoemulsions using carrier oils: MCT, thyme oil, & lemon oil
- (2017) Rebecca M. Walker et al. JOURNAL OF FOOD ENGINEERING
- Physicochemical Property and Oxidative Stability of Whey Protein Concentrate Multiple Nanoemulsion Containing Fish Oil
- (2017) Jae-Young Hwang et al. JOURNAL OF FOOD SCIENCE
- Properties of spray-dried fish oil with different carbohydrates as carriers
- (2017) Diego Alvarenga Botrel et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Biological Implications of Lipid Oxidation Products
- (2017) Samantha A. Vieira et al. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
- Applications of nuclear magnetic resonance in lipid analyses: An emerging powerful tool for lipidomics studies
- (2017) Jingbo Li et al. PROGRESS IN LIPID RESEARCH
- Overview of preparation methods of polymeric and lipid-based (niosome, solid lipid, liposome) nanoparticles: A comprehensive review
- (2017) Ghasem Amoabediny et al. International Journal of Polymeric Materials and Polymeric Biomaterials
- Omega-3 Long-Chain Polyunsaturated Fatty Acid Content and Oxidation State of Fish Oil Supplements in New Zealand
- (2017) Gerard Bannenberg et al. Scientific Reports
- Influence of emulsifier type on the in vitro digestion of fish oil-in-water emulsions in the presence of an anionic marine polysaccharide (fucoidan): Caseinate, whey protein, lecithin, or Tween 80
- (2016) Yaoguang Chang et al. FOOD HYDROCOLLOIDS
- Marine omega-3 fatty acids and inflammatory processes: Effects, mechanisms and clinical relevance
- (2015) Philip C. Calder BIOCHIMICA ET BIOPHYSICA ACTA-MOLECULAR AND CELL BIOLOGY OF LIPIDS
- Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: Gliadin, caseinate, and whey protein
- (2015) Chaoying Qiu et al. FOOD CHEMISTRY
- Development of food-grade nanoemulsions and emulsions for delivery of omega-3 fatty acids: opportunities and obstacles in the food industry
- (2015) Rebecca Walker et al. Food & Function
- Application of microencapsulated essential oils in cosmetic and personal healthcare products - a review
- (2015) I. T. Carvalho et al. INTERNATIONAL JOURNAL OF COSMETIC SCIENCE
- A review of lipid extraction from fish processing by-product for use as a biofuel
- (2014) Ibraheem A. Adeoti et al. BIOMASS & BIOENERGY
- Properties and Stability of Spray-Dried and Freeze-Dried Microcapsules Co-Encapsulated with Fish Oil, Phytosterol Esters, and Limonene
- (2013) Qiong Chen et al. DRYING TECHNOLOGY
- Comparative study of the oxidative and physical stability of liposomal and nanoliposomal polyunsaturated fatty acids prepared with conventional and Mozafari methods
- (2012) B. Rasti et al. FOOD CHEMISTRY
- Effects of Spray-Drying Conditions on the Physicochemical Properties of Blackberry Powder
- (2011) Cristhiane Caroline Ferrari et al. DRYING TECHNOLOGY
- Nanoemulsions versus microemulsions: terminology, differences, and similarities
- (2011) David Julian McClements Soft Matter
- Fish oil supplementation increases the cyclooxygenase inhibitory activity of paracetamol in rheumatoid arthritis patients
- (2010) Gillian E. Caughey et al. COMPLEMENTARY THERAPIES IN MEDICINE
- Dietary n-3 polyunsaturated fatty acids and the aetiology of ulcerative colitis: a UK prospective cohort study
- (2010) Sneha John et al. EUROPEAN JOURNAL OF GASTROENTEROLOGY & HEPATOLOGY
- Omega-3 Fatty Acids and Inflammatory Processes
- (2010) Philip C. Calder Nutrients
- Physical characteristics of fish oil encapsulated by β-cyclodextrin using an aggregation method or polycaprolactone using an emulsion–diffusion method
- (2009) Mi-Jung Choi et al. FOOD CHEMISTRY
- Production of omega-3 polyunsaturated fatty acid concentrates: A review
- (2009) Nuria Rubio-Rodríguez et al. Innovative Food Science & Emerging Technologies
- Influence of chitosan on stability and lipase digestibility of lecithin-stabilized tuna oil-in-water emulsions
- (2008) Utai Klinkesorn et al. FOOD CHEMISTRY
- Microencapsulation of avocado oil by spray drying using whey protein and maltodextrin
- (2008) E. K. Bae et al. JOURNAL OF MICROENCAPSULATION
- Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration
- (2007) Nakarin Jinapong et al. JOURNAL OF FOOD ENGINEERING
- Fish oil encapsulation with chitosan using ultrasonic atomizer
- (2007) Wanwimol Klaypradit et al. LWT-FOOD SCIENCE AND TECHNOLOGY
Find the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
SearchBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started