Impact of physicochemical characteristics on the oxidative stability of fish oil microencapsulated by spray-drying.

@article{Drusch2007ImpactOP,
  title={Impact of physicochemical characteristics on the oxidative stability of fish oil microencapsulated by spray-drying.},
  author={Stephan Drusch and Yvonne Serfert and Matteo Scampicchio and Benjamin Schmidt-Hansberg and Karin Schwarz},
  journal={Journal of agricultural and food chemistry},
  year={2007},
  volume={55 26},
  pages={11044-51}
}
The aim of the present research was to identify principal parameters determining the oxidative stability of microencapsulated fish oil. Microcapsules were prepared by spray-drying using different types of n-octenylsuccinate-derivatized starch, gum Arabic, sugar beet pectin, sodium caseinate, and/or glucose syrup. Two principal components to classify the different microcapsules accounting for up to 79% of the variance were identified. The principal components were determined by physicochemical… CONTINUE READING

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