Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yogurt
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- 作者：Tahere Ghorbanzade ; Seid Mahdi Jafari ; smjafari@gau.ac.ir" class="auth_mail" title="E-mail the corresponding author ; Sahar Akhavan ; Roxana Hadavi
- 关键词：Functional yogurt ; Omega-3 fatty acids ; Fish oil ; Nano-encapsulation ; Nano-liposome
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 February 2017
- 年：2017
- 卷：216
- 期：Complete
- 页码：146-152
- 全文大小：1101 K
文摘
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Nano-encapsulated fish oil was produced successfully from liposomes.
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Nano-encapsulation resulted in a significant reduction in peroxide value.
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Yogurt with nano-encapsulated fish oil had a higher DHA and EPA content.
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Fortified yogurt gave closer results to control sample for sensory evaluation.