Protein stabilized fish oil microcapsules were incorporated into chocolates in order to design
fortified product which could bear the nutritional claim “source of or high omega-3 fatty …

BACKGROUND In accordance with the market demand for healthier indulgent food
products, the present study aimed to determine the viability of the industrial production of …

The aim of this study was to assess the possibility of adding fish oil microcapsules to bread
products in order to evaluate four different types of wall material: methyl cellulose (M) …

Fortified compound milk chocolates were prepared by adding different percentages (5%,
10%, and 15% w/w) of microcapsules containing chia seed oil (CSO). Sensory evaluation …

Co-encapsulated microcapsules containing three lipophilic bioactive components (LBCs)
including fish oil, phytosterols and limonene were studied and compared with those …

Tuna oil is one of the richest sources of docosahexaenoic acid and is thus considered to
offer beneficial health effects to humans. However, its susceptibility to oxidative degradation …

This research represents the first scientific publication reporting barley protein as a wall
material to encapsulate fish oil. Solid microcapsules were able to form in aqueous solution …

Microencapsulation improves oxidative stability and shelf life of fish oil. Spray and freeze
drying are widely used to produce microcapsules. Newer spray‐nozzles utilize multiple fluid …

The influence of the carbohydrate-based wall matrix (glucose syrup, GS, and maltodextrin,
MD21) and the storage temperature (4° C or 25° C) on the oxidative stability of …

With an increased awareness of the link between the consumption of omega 3-6-9 fatty acid-
rich oils and health, the food industry has been developing innovative strategies for raising …