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International Journal of Food Properties Volume 21, 2018 - Issue 1

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Impact of chitosan and oregano extract on the physicochemical properties of microencapsulated fish oil stored at different temperature

A. JeyakumariMumbai Research Centre of ICAR, CIFT, Vashi, Navi Mumbai, IndiaCorrespondence[email protected]

A. A. ZynudheenICAR––Central Institute of Fisheries Technology (CIFT), Cochin, India

U. ParvathyICAR––Central Institute of Fisheries Technology (CIFT), Cochin, India

P. K. BinsiICAR––Central Institute of Fisheries Technology (CIFT), Cochin, India

Pages 943-956 | Received 17 Aug 2017, Accepted 15 Apr 2018, Published online: 30 May 2018

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https://doi.org/10.1080/10942912.2018.1466319
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Abhishek Kanugo, Rajat Goyal, Sanjay Sharma & Rupesh Kumar Gautam. 2022. Nanotechnology in Functional Foods. Nanotechnology in Functional Foods 293 328 .

Fotini Plati & Adamantini Paraskevopoulou. (2022) Micro- and Nano-encapsulation as Tools for Essential Oils Advantages’ Exploitation in Food Applications: the Case of Oregano Essential Oil. Food and Bioprocess Technology 15:5, pages 949-977.
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Mustafa DURMUŞ. (2021) Farklı Oranlarda Adaçayı Esansiyel Yağı ile Hazırlanan Mikroenkapsüle Balık Yağlarının Depolama Süresi Boyunca Yağ Asitlerindeki Değişimlerin BelirlenmesiDetermination of Fatty Acids Changes During Storage of Microencapsulated Fish Oils Prepared with Sage Essential Oil in Different Proportions. Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi 31:4, pages 858-869.
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Agnieszka Hrebień‐Filisińska. (2021) Application of natural antioxidants in the oxidative stabilization of fish oils: A mini‐review. Journal of Food Processing and Preservation 45:4.
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Mojtaba Delfanian & Mohammad Ali Sahari. (2020) Improving functionality, bioavailability, nutraceutical and sensory attributes of fortified foods using phenolics-loaded nanocarriers as natural ingredients. Food Research International 137, pages 109555.
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Mansoureh Geranpour, Elham Assadpour & Seid Mahdi Jafari. (2020) Recent advances in the spray drying encapsulation of essential fatty acids and functional oils. Trends in Food Science & Technology 102, pages 71-90.
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Anastasia Detsi, Eleni Kavetsou, Ioanna Kostopoulou, Ioanna Pitterou, Antonella Rozaria Nefeli Pontillo, Andromachi Tzani, Paris Christodoulou, Aristeia Siliachli & Panagiotis Zoumpoulakis. (2020) Nanosystems for the Encapsulation of Natural Products: The Case of Chitosan Biopolymer as a Matrix. Pharmaceutics 12:7, pages 669.
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Nor E. Rahmani-Manglano, Irene González-Sánchez, Pedro J. García-Moreno, F. Javier Espejo-Carpio, Charlotte Jacobsen & Emilia M. Guadix. (2020) Development of Fish Oil-Loaded Microcapsules Containing Whey Protein Hydrolysate as Film-Forming Material for Fortification of Low-Fat Mayonnaise. Foods 9:5, pages 545.
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Sarah A. Willett & Casimir C. Akoh. (2019) Encapsulation of menhaden oil structured lipid oleogels in alginate microparticles. LWT 116, pages 108566.
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Impact of chitosan and oregano extract on the physicochemical properties of microencapsulated fish oil stored at different temperature

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Impact of chitosan and oregano extract on the physicochemical properties of microencapsulated fish oil stored at different temperature

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