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/β-cyclodextrin complexes
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- 作者：Mustafa Ü ; nlü ; sayina ; munlusayin@akdeniz.edu.tr" class="auth_mail" title="E-mail the corresponding author ; Nicoleta G. Hădărugăb ; nico_hadaruga@yahoo.com" class="auth_mail" title="E-mail the corresponding author ; Gerlinde Rusuc ; gerlinde.rusu@upt.ro" class="auth_mail" title="E-mail the corresponding author ; Alexandra T. Gruiad ; gruia_alexandra@yahoo.com" class="auth_mail" title="E-mail the corresponding author ; Virgil Păunescue ; vpaunescu@umft.ro" class="auth_mail" title="E-mail the corresponding author ; Daniel I. Hădărugăc ; daniel.hadaruga@upt.ro" class="auth_mail" title="E-mail the corresponding author
- 关键词：European anchovy oil ; Omega-3 fatty acid ; β-cyclodextrin ; Thermal analysis ; Karl Fischer water titration
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：May 2016
- 年：2016
- 卷：68
- 期：Complete
- 页码：135-144
- 全文大小：746 K
文摘
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Anchovy oil/βCD complexes were obtained with good recovering yields of 74–99%.
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EPA and DHA relative content of raw oil were 28.2% and 22.3%, respectively.
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EPA and DHA relative content of 3.5% and 4% was determined in the encapsulated oil.
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“Residual” oil from βCD complexation is concentrated in n-3 fatty acid glycerides.
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Water content provide indirect information on fish oil/βCD molecular encapsulation.