Emulsion and Encapsulation Applications in Fish Oil
نویسندگان
چکیده
Balık yağı, içerdiği uzun zincirli ve çoklu doymamış yağ asitleri nedeniyle oksidasyona karşı son derece hassastır. Söz konusu içinde omega-3 (ω-3 veya n-3) asitlerinin sağlık üzerine önemli etkileri olduğu görülmüştür. Bu nedenle, balık yağının yapısının korunması dayanıklı hale getirilmesi önemlidir. Emülsiyon teknikleri ile yağların dayanımı artırılmakta çeşitli ürünlerin formülasyonunda kullanımı daha kolay gelebilmektedir. Enkapsülasyon tekniğinin ise yağlar, aroma bileşenleri, uçucu bileşenler vitaminler gibi biyoaktif bileşenleri koruduğu bilinmektedir. emülsiyon enkapsülasyon işlenmesi gerek gıda ürünlerinde gerekse kozmetik ilaç yağı emülsiyonları kapsülleri olarak giderek yaygınlaşmaktadır. derlemede, hakkında genel bilgi verilerek, işlendiği mevcut çalışmalar incelenmiştir.
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ژورنال
عنوان ژورنال: Yüzüncü y?l üniversitesi fen bilimleri enstitüsü dergisi
سال: 2023
ISSN: ['1300-5413', '2667-467X']
DOI: https://doi.org/10.53433/yyufbed.1128812