Prosopis alba exudate gum as excipient for improving fish oil stability in alginate–chitosan beads

•Prosopis alba exudate gum improved fish oil stability in alginate–chitosan beads.•The gum provided higher oil retention during the drying step and subsequent storage.•Alginate–chitosan interactions and the effect of gum were evidenced by FT-IR.•Gum benefits were attributed to a physical barrier eff...

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Veröffentlicht in:	Food chemistry 2016-01, Vol.190, p.1093-1101
Hauptverfasser:	Vasile, Franco Emanuel, Romero, Ana María, Judis, María Alicia, Mazzobre, María Florencia
Format:	Artikel
Sprache:	eng
Schlagworte:	Alginates - chemistry Chitosan - chemistry DHA Excipients Exudate gum Fish Oils - chemistry Glucuronic Acid - chemistry Hexuronic Acids - chemistry Ionic gelation Plant Gums - chemistry Prosopis - chemistry Prosopis alba
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