Microencapsulation of fish oil by spray drying--impact on oxidative stability. Part 1

By W. Kolanowski, Maciej Ziółkowski, J. Weissbrodt, B. Kunz, G. Laufenberg. 2006

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Characterization of spray-dried tuna oil emulsified in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition (2006, unknown): “( ،نیتلاژ ،میدس تانیئزاک ،دنقردنغچ نیتکپ ،نازوتیک نیرتسکدوتلام3بآ نیئتورپ ،هتساشن ، غمص ،رینپ و فلتخم ناهایگهریغ هب هب ای ییاهنت یبیکرت تروص نغور یناشوپزیر يارب هدش هدافتسا یهام دنا )Kagami et al., 2003; Kolanowski et al., 2006; Shen et al., 2010; Bao et al., 2011.”
Conventional spray-drying and future trends for the microencapsulation of fish oil (2016, methodology): “Although most of the studies have reported an improvement in fish oil stability when it is microencapsulated, there are some works where a lower fish oil stability from microparticles has been described when compared to bulk oil (Kolanowski et al., 2006).”
Encapsulation Efficiency of Food Flavours and Oils during Spray Drying (2008, unknown): “[ 73 , 139 ] This studies open new areas of research and need more works to be done.”
Entrapment of Flaxseed Oil Within Gelatin-Gum Arabic Capsules (2010, background): “Kolanowski et al. [ 24 ] found oxidative degradation occurred at much slower rates in bulk fish oil during storage relative to those entrapped within modified cellulose capsules using a spray drying process.”