Optimization of ultra-sonicated homogenization conditions of fish oil emulsions to improve stability, efficiency and bioaccessibility of ω -3 microcapsules

Juan Carlos Solomando,Teresa Antequera,Jorge Ruiz,Francisco De La Haba,Trinidad Perez-Palacios

Journal of Functional Foods（2023）

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摘要

•Homogenization method affects characteristics of emulsions and microcapsules.•Optimal combination of ultrasonic homogenization parameters has been achieved.•Quality characteristics of fish oil microcapsules have been improved.•Ultra-sonicated microcapsules have high bioaccessibility of w-3 fatty acids.

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关键词

Monolayer and multilayer emulsion,Ultra-sonicated homogenization,Response surface methodology,Fish oil microcapsule,Quality characteristics,Bioaccessibility

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