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Vol. 10, Special Issue 11 (2021)

Effect of microencapsulation on quality attributes of fish oil

Author(s):
AA More, BG Chudasama and DV Bhola
Abstract:
The fish oil being one of the most important sources of essential fatty acids is considered as nutritional supplement for humans. It is also important to store the fish oil in such a way that it does not develop any rancid flavor and leads to its spoilage. A physical barrier is used to protect fish oil from oxygen, light and temperature difference such that the oxidation of the fish oil can be avoided. In the present study the fish oil microencapsulates were prepared using three different concentration of sodium alginate, 5% (T1), 7% (T2), 9% (T3) and the fish oil without sodium alginate T0 (C) was taken as control and the 4 samples were analyzed for its sensory characteristics and biochemical properties for 15 days at ambient temperature stored in glass bottle. According to biochemical analysis and sensory evaluation, the T1 sample of a fish oil microcapsules prepared with 5% of sodium alginate was most suitable for microcapsule preparation.
Pages: 461-465  |  299 Views  93 Downloads
How to cite this article:
AA More, BG Chudasama and DV Bhola. Effect of microencapsulation on quality attributes of fish oil. The Pharma Innovation Journal. 2021; 10(11S): 461-465.

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