Properties of Encapsulated Fish Oil in Electrospun Zein Fibres Under Simulated In Vitro Conditions

In this study, omega-3-rich fish oil was encapsulated in electrosprayed zein beads and electrospun zein fibres using 10 or 20 % (w/w) zein protein solutions, respectively. The zein solutions were prepared in either 70 % (w/w) aqueous ethanol or isopropanol solvents dispersed with 30 % (w/w) fish oil...

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Veröffentlicht in:	Food and bioprocess technology 2015-02, Vol.8 (2), p.431-444
Hauptverfasser:	Moomand, Khalid, Lim, Loong-Tak
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Beads bioprocessing Biotechnology Chemistry Chemistry and Materials Science Chemistry/Food Science Coils Digestive enzymes Electrospinning Electrospraying Encapsulation enzymatic treatment Ethanol Fibers Fish Fish oils Food Science Fourier transform infrared spectroscopy Fourier transforms gastrointestinal system Infrared analysis Infrared spectroscopy Intestine Isopropanol isopropyl alcohol Original Paper Protein structure Proteins Random coil Scanning electron microscopy Secondary structure Solvents Swelling Zein
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