Oxidation rate of the non-encapsulated- and encapsulated oil and their contribution to the overall oxidation of microencapsulated fish oil particles

Recent Advances in the Microencapsulation of Essential Oils, Lipids, and Compound Lipids through Spray Drying: A Review

“…Over time, and with increasing technological developments, new encapsulation techniques will continue to emerge and adapt to the needs for various bioactive compounds to be protected, encapsulating substrate materials and market needs. Microencapsulation was originally used to protect the active ingredients against environmental and/or external factors [ 41 , 42 ]; however, over time, controlled release has become a fundamental factor in the development of encapsulation systems [ 43 , 44 ]. Encapsulation techniques can be classified into chemical, physical-chemical, or mechanical [ 41 , 45 ] techniques.…”

Current status and future prospects of bioactive molecules delivered through sustainable encapsulation techniques for food fortification

“…89 Another study by Linke et al (2020) evaluated the rate of oxidation of encapsulated and non-encapsulated fish oil highlighting that the encapsulated oil could be oxidized even when incorporated within the protective matrix. 90 In addition, the oxidative stability of the encapsulated fish oil was determined by its oxidation behavior, and as a result, the solid protective matrix was not proved sufficient to obstruct the penetration of environmental oxygen. Therefore, more complex materials need to be studied targeting efficient protection of lipids from oxidation.…”

Development Prospect and Preparation Technology of Edible Oil From Microalgae

“…Ganiari et al (2017) used edible and active films and coatings as carriers of natural antioxidants in lipid food, which provid a barrier for water, oxygen and solute movement in food and achieve good antioxidant effect. The latest research applied some nanotechnology to microencapsulate oil or make microemulsions, which not only plays a significant role in preventing oil oxidation, but also can improve the physical and nutritional properties of oil (Ziani et al, 2012;da Silva Santos et al, 2019;Sharma et al, 2019;Linke et al, 2020). Yet, as a new technical method, its production method, performance characterization, safety evaluation and many other aspects need to carry out extensive research.…”