Nano-encapsulation competitiveness of omega-3 fatty acids and correlations of thermal analysis and Karl Fischer water titration for European anchovy (Engraulis encrasicolus L.) oil/beta-cyclodextrin complexes

Ünlüsayın, MUSTAFA; Hadaruga, Nicoleta; Rusu, Gerlinde; Gruia, Alexandra; Paunescu, Virgil; Hadaruga, Daniel

doi:10.1016/j.lwt.2015.12.017

Nano-encapsulation competitiveness of omega-3 fatty acids and correlations of thermal analysis and Karl Fischer water titration for European anchovy (Engraulis encrasicolus L.) oil/beta-cyclodextrin complexes

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Ünlüsayın M., Hadaruga N. G., Rusu G., Gruia A. T., Paunescu V., Hadaruga D. I.

LWT-FOOD SCIENCE AND TECHNOLOGY, vol.68, pp.135-144, 2016 (SCI-Expanded)

Publication Type: Article / Article
Volume: 68
Publication Date: 2016
Doi Number: 10.1016/j.lwt.2015.12.017
Journal Name: LWT-FOOD SCIENCE AND TECHNOLOGY
Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
Page Numbers: pp.135-144
Keywords: European anchovy oil, Omega-3 fatty acid, beta-cyclodextrin, Thermal analysis, Karl Fischer water titration, FISH-OIL, OXIDATIVE STABILITY, LIPID OXIDATION, SURFACE-WATER, MICROENCAPSULATION, IMPACT, PILCHARDUS, MEMBRANE
Akdeniz University Affiliated: Yes

Abstract

European anchovy (Engraulis encrasicolus L.) is one of the most important oily fish that provide valuable omega-3 containing fish oil. The aim of the study was to protect the labile fatty acids from anchovy oil by beta-cyclodextrin complexation, The competitiveness to molecular encapsulation of anchovy oil components were also studied.