Oxidative stability of sacha inchi oil microparticles covered with ovalbumin

Oxidative stability of sacha inchi oil microparticles covered with ovalbumin

Abstract The coating of microparticles obtained by ionic gelation with protein is a strategy adopted to increase the oxidative stability of different oils. In this work, the effect of different concentrations of alginate and calcium on the production of microparticles and the oxidative stability of...

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Bibliographic Details
Main Authors:	Ermelindo de Souza Silva Neto, Margarida Masami Yamaguchi, Marianne Ayumi Shirai, Claudio Takeo Ueno, Izabela Dutra Alvim, Fabio Yamashita, Carlos Raimundo Ferreira Grosso, Lyssa Setsuko Sakanaka
Format:	Article
Language:	English
Published:	Associação Brasileira de Polímeros 2025-01-01
Series:	Polímeros
Subjects:	microencapsulation accelerated shelf life egg protein unsaturated fatty acids oxidative stability
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0104-14282024000400604&lng=en&tlng=en
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