Volatile compounds and physicochemical characteristics during storage of microcapsules from different fish oil emulsions
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- 作者：Estefaní ; a Jimé ; nez-Martí ; na ; Adem Gharsallaouib ; Trinidad Pé ; rez-Palaciosa ; Jorge Ruiz Carrascalc ; Teresa Antequera Rojasa ; tantero@unex.es" class="auth_mail" title="E-mail the corresponding author
- 关键词：Fish oil ; Multilayered emulsions ; Multiple emulsions ; Microcapsules ; Spray-drying ; Oxidation volatile compounds
- 刊名：Food and Bioproducts Processing
- 出版年：2015
- 出版时间：October 2015
- 年：2015
- 卷：96
- 期：Complete
- 页码：52-64
- 全文大小：1447 K
文摘
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Twenty-eight volatile compounds were selected to analyze oxidation of 蠅-3 microcapsules.
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Microcapsule type and storage temperature (refrigeration vs ambient) were compared.
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Multilayered microcapsules had more efficiency and oxidative stability during storage.
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蠅-3 delivery systems based on multilayered microcapsules were more stable during storage.
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