Effects of microencapsulation on bioavailability of fish oil omega-3 fatty acids
Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
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Effects of microencapsulation on bioavailability of fish oil omega-3 fatty acids. / Christophersen, Philip Carsten B; Yang, Mingshi; Mu, Huiling.
Encapsulation and Controlled Release Technologies in Food Systems. ed. / Jamileh Lakkis. 2. ed. Wiley, 2016. p. 309-332.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
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TY - CHAP
T1 - Effects of microencapsulation on bioavailability of fish oil omega-3 fatty acids
AU - Christophersen, Philip Carsten B
AU - Yang, Mingshi
AU - Mu, Huiling
PY - 2016
Y1 - 2016
N2 - Increased research interest in the health benefits of fish oils and the wide publicity of these studies have led to the marketing and launch of a wide array of new and traditional food and beverage products enriched with omega-3 fatty acids. This chapter focuses on the impact of microencapsulation and other factors on the bioavailability of omega-3 fatty acids from fish oils. To help understand the impact of microencapsulation on bioavailability of omega-3 fatty acids, it presents a brief overview of encapsulation techniques and excipients used. Microencapsulation of fish oil improves its chemical stability by preventing oxidation and ensuring satisfactory organoleptic properties. Even though encapsulation excipients food matrices and lipid structures can affect the absorption rate of omega-3 fatty acids in short-term studies, microencapsulated fish oil and omega-3 fatty acids enriched foods are equally efficient for providing these essential fatty acids as fish oil in long-term applications.
AB - Increased research interest in the health benefits of fish oils and the wide publicity of these studies have led to the marketing and launch of a wide array of new and traditional food and beverage products enriched with omega-3 fatty acids. This chapter focuses on the impact of microencapsulation and other factors on the bioavailability of omega-3 fatty acids from fish oils. To help understand the impact of microencapsulation on bioavailability of omega-3 fatty acids, it presents a brief overview of encapsulation techniques and excipients used. Microencapsulation of fish oil improves its chemical stability by preventing oxidation and ensuring satisfactory organoleptic properties. Even though encapsulation excipients food matrices and lipid structures can affect the absorption rate of omega-3 fatty acids in short-term studies, microencapsulated fish oil and omega-3 fatty acids enriched foods are equally efficient for providing these essential fatty acids as fish oil in long-term applications.
U2 - 10.1002/9781118946893.ch11
DO - 10.1002/9781118946893.ch11
M3 - Book chapter
SN - 9781118733523
SP - 309
EP - 332
BT - Encapsulation and Controlled Release Technologies in Food Systems
A2 - Lakkis, Jamileh
PB - Wiley
ER -
ID: 161082892