Encapsulation of fish oils

Authors

  • Laura M. Rodríguez-Hernández Instituto de Investigaciones para la Industria Alimenticia, Carretera al Guatao km 3½, La Habana CP 19200, Cuba.
  • Yara C. Reyes Dpto. Alimentos, Instituto de Farmacia y Alimentos, La Habana, Cuba.
  • Jorge A. Pino Instituto de Investigaciones para la Industria Alimenticia. Carretera al Guatao km 3 ½, CP 19200, La Habana, Cuba. Instituto de Farmacia y Alimentos, Dpto. de Alimentos, La Habana, Cuba.
  • Yojhansel Aragüez-Fortes Instituto de Investigaciones para la Industria Alimenticia. Carretera al Guatao km 3 ½, CP 19200, La Habana, Cuba.

Keywords:

microencapsulation, fish oils, oxidative stability

Abstract

Fish oils have essential components for the development of the body and treatment of various diseases, thanks to their valuable nutritional contribution and antioxidant properties. However, they are susceptible to environmental conditions of light, heat and humidity that lead to their rapid deterioration. The food industry has resorted to microencapsulation methods capable of involving the oil in a matrix or support and protecting these bioactive compounds of importance to health. The objective of the present work was to gather information about the encapsulation of fish oils. Different methods have proven useful for the microencapsulation of fish oils such as spray drying, freeze drying, coacervation and fluidized bed coating, but the first two have been the most used for this purpose.

Keywords: microencapsulation, fish oils, oxidative stability.

Author Biography

  • Laura M. Rodríguez-Hernández, Instituto de Investigaciones para la Industria Alimenticia, Carretera al Guatao km 3½, La Habana CP 19200, Cuba.

    Degree in Food Sciences (IFAL, UH, Havana, 2020). Scientific reserve at IIIA Central Laboratories. Main lines of research: Spray drying and chemical analysis of oils and fats.

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Published

2021-08-31

Issue

Vol. 31 No. 3 (2021)

Section

Bibliographic reviews

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Encapsulation of fish oils. (2021). Ciencia Y Tecnología De Alimentos, 31(3), 79-89. https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/327

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