Stability of eicosapentaenoic acid and docosahexaenoic acid in spray-dried powder of emulsified krill oil

Stability of eicosapentaenoic acid and docosahexaenoic acid in spray-dried powder of emulsified krill oil

Krill oil (KO) from Pacific krill (Euphausia pacifica) has high contents of polyunsaturated fatty acids (PUFAs) and phospholipids. This KO is very unstable due to the oxidation of PUFAs. Encapsulation prevents those PUFAs to be oxidized and prolongs the shelf-life. Emulsified KO was encapsulated wit...

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Bibliographic Details
Main Authors: Afroza Sultana, Yui Maki, Antonio Fermin, Shuji Adachi, Hidefumi Yoshii
Format: Article
Language:English
Published: Elsevier 2021-06-01
Series:Future Foods
Subjects:
Krill oil
Retention
Spray drying
DHA, EPA
Online Access:http://www.sciencedirect.com/science/article/pii/S2666833520300137

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http://www.sciencedirect.com/science/article/pii/S2666833520300137

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