Development and characterization of stabilized omega-3 fatty acid and micronutrient emulsion formulation for food fortification

We report a novel stabilized emulsified formulation containing omega-3 fatty acid (ω-3 FA) and micronutrient that can be readily used for food fortification. The emulsification methodology for producing a stabilized formulation containing both ω-3 FA and micronutrients is described. The formulation...

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Veröffentlicht in:	Journal of food science and technology 2021-03, Vol.58 (3), p.996-1004
Hauptverfasser:	Jagtap, Amit A., Badhe, Yogesh S., Hegde, Mahabaleshwar V., Zanwar, Anand A.
Format:	Artikel
Sprache:	eng
Schlagworte:	Bioavailability Biocompatibility Chemistry Chemistry and Materials Science Chemistry/Food Science Color measurement Dilution Emulsification Emulsions Fatty acids Fish oils Flax Flaxseed oil Food Food fortification Food Science Freeze-thawing In vivo methods and tests Linoleic acid Metabolites Micronutrients Microscopic analysis Nutrition Original Original Article Peroxide Rheological properties Shear thickening (liquids) Specific gravity Stability analysis Thawing Thickening Toxicity
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