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Oxidative stability of electrospun nanofibers loaded with fish oil
, 2015 García Moreno, Pedro Jesús +5 more
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Oxidation of fish oil supplements in Australia
International Journal of Food Sciences and Nutrition, 2019Fish oils oxidise readily, forming primary and secondary oxidation products, which may be harmful for humans. Some recent studies reported that fish oil supplements in Australasia are oxidised above acceptable international limits, however other studies reported low levels of oxidation.
Monique, Heller +3 more
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Food Chemistry, 2023
The oxidation-resistant and multi-functional fish oil powders were produced by co-encapsulating fish oil with essential oils, lutein, and curcumin. The ovalbumin/alginate complex was used as the wall, and the wall-to-oil ratio was fixed at 1:1 based on yield, oil recovery, and internalization efficiency (IE).
Shulan Xiao, Dong Uk Ahn
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The oxidation-resistant and multi-functional fish oil powders were produced by co-encapsulating fish oil with essential oils, lutein, and curcumin. The ovalbumin/alginate complex was used as the wall, and the wall-to-oil ratio was fixed at 1:1 based on yield, oil recovery, and internalization efficiency (IE).
Shulan Xiao, Dong Uk Ahn
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Fish Oil and Oxidative Stress by Inflammatory Leukocytes
Free Radical Research, 1997We investigated the effects of diets with different fatty acid composition upon the oxidative stress of inflammatory leukocytes of rats. After weaning, two groups of rats were fed isoenergetic semipurified diets for five weeks containing 5% of corn oil or menhaden oil.
T, Carbonell +3 more
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Dietary Fish Oil Enhances Macrophage Production of Nitric Oxide
Journal of Surgical Research, 1994Nitric oxide (NO) is recognized as an important mediator of hemodynamic regulation and multisystem organ failure (MOF). Although polyunsaturated fatty acids (PUFA) are known to modify the elaboration of some humoral mediators in MOF, their effect upon NO production has not been evaluated.
M S, Chaet +3 more
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Modeling the Primary Oxidation in Commercial Fish Oil Preparations
Lipids, 2010AbstractThe quality of commercial fish oil products can be difficult to maintain because of the rapid lipid oxidation attributable to the high number of polyunsaturated fatty acids (PUFA), specifically eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). While it is known that oxidation in fish oil is generally the result of a direct interaction
Jenna C, Sullivan +2 more
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Sensory odour profiling and lipid oxidation status of fish oil and microencapsulated fish oil
Food Chemistry, 2010Abstract The aim of the present study was to evaluate the suitability of defined odour attributes for the sensory evaluation of bulk fish oil and reconstituted microencapsulated fish oil as well as the active modification of the sensory profile during storage.
Y. Serfert, S. Drusch, K. Schwarz
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Oxidative flavour deterioration of fish oil enriched milk
European Journal of Lipid Science and Technology, 2003AbstractThe oxidative deterioration of milk emulsions supplemented with 1.5 wt‐% fish oil was investigated by sensory evaluation and by determining the peroxide value and volatile oxidation products after cold storage. Two types of milk emulsions were produced, one with a highly unsaturated tuna oil (38 wt‐% of n‐3 fatty acids) and one with cod liver ...
Mette B. Let +3 more
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