Microencapsulation of Fish Oil
Aditi More
Dept. of Fish Processing Technology, College of Fisheries Science, Junagadh Agricultural University, Veraval, Gujarat (362 265), India
B. G. Chudasama*
Dept. of Fish Processing Technology, College of Fisheries Science, Junagadh Agricultural University, Veraval, Gujarat (362 265), India
DOI: NIL
Keywords: Fish oil, Microencapsulation, Omega-3, Oxidation
Abstract
Microencapsulation is a procedure wherein a small bead of molecule, for example, strong, fluid or even gas can be ensnared, covered or encircled with a polymeric molecule. Microencapsulation is generally used to limit the oxidation of fish oil. It is for the most part used to epitomize a gel, strong, fluid or gas center by a covering shell. As Omega-3 fatty acids are polyunsaturated fatty acid, it is prone to oxidation which degrades the nutritional value of the fish oil. To prevent this, the reaction of oxygen withthe oil need to be decreased which can be achieved by microencapsulation of fish oil.
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Reference
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