Microencapsulation protects omega-3-fatty acids from autoxidation and thus prevents off-flavour formation in omega-3 supplemented foods. Principal technologies for microencapsulation are spray-drying, extrusion, hydrogel particle formation and complex coacervation. To minimise non-encapsulated oil further processing of the microcapsules or combination of different techniques is required. Selection of the appropriate technology should be defined based on the necessities of the target application.
Stabilisation of omega-3 fatty acids by microencapsulation / S. Drusch, S. Benedetti, M. Scampicchio, S. Mannino. - In: AGRO FOOD INDUSTRY HI-TECH. - ISSN 1722-6996. - 19:4(2008), pp. 31-32.
Stabilisation of omega-3 fatty acids by microencapsulation
S. BenedettiSecondo
;M. ScampicchioPenultimo
;S. ManninoUltimo
2008
Abstract
Microencapsulation protects omega-3-fatty acids from autoxidation and thus prevents off-flavour formation in omega-3 supplemented foods. Principal technologies for microencapsulation are spray-drying, extrusion, hydrogel particle formation and complex coacervation. To minimise non-encapsulated oil further processing of the microcapsules or combination of different techniques is required. Selection of the appropriate technology should be defined based on the necessities of the target application.
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