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<p style="text-align:justify"><span style="font-size:16px">Generally encapsulation will develop an impermeable barrier to oxygen diffusion, thus it has been widely used to protect fish oil from oxidation. It also used in the controlled release of ingredients to improve the functionality of food additives and expanding the application range of food ingredients. Several methods have been used to encapsulate fish oil, but spray drying is the most common method. <span style="background-color:white">Electro spraying for ultrathin coating, spray granulation and fluid bed film coating, </span>encapsulation using ultrasonic atomizer are the emerging methods for encapsulation of fish oil.</span></p>
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DOI (Eg: 10.37446/Jinagri/Ra/10.3.2023.1-13))
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<p style="text-align:justify"><span style="font-size:16px"><strong>Sarojini A.<sup>*</sup></strong></span></p> <p style="text-align:justify"><span style="font-size:16px"><em>Paraprofessional Institute of Fisheries Technology, TNJFU, Madhavaram, Chennai, Tamil Nadu (600 051), India</em></span></p> <p style="text-align:justify"><span style="font-size:16px"><strong>Vinothkumar L.</strong></span></p> <p style="text-align:justify"><span style="font-size:16px"><em>Paraprofessional Institute of Fisheries Technology, TNJFU, Madhavaram, Chennai, Tamil Nadu (600 051), India</em></span></p> <p style="text-align:justify"><span style="font-size:16px"><strong>Vignaesh D. </strong></span></p> <p style="text-align:justify"><span style="font-size:16px"><em>Paraprofessional Institute of Fisheries Technology, TNJFU, Madhavaram, Chennai, Tamil Nadu (600 051), India</em></span></p> <p style="text-align:justify"><span style="font-size:16px"><strong>Manivannan M.</strong></span></p> <p style="text-align:justify"><span style="font-size:16px"><em>Paraprofessional Institute of Fisheries Technology, TNJFU, Madhavaram, Chennai, Tamil Nadu (600 051), India</em></span></p>
How to cite
<p style="text-align:justify"><span style="font-size:14px">Sarojini, A., Vinothkumar, L., Vignaesh, D., Manivannan, M., 2021. Emerging Technologies in Microencapsulation of Fish Oil. <em>Biotica Research Today</em> 3(9), 775-777.</span></p>
Reference
<p style="text-align:justify"><span style="font-size:16px">Anwar, S.H., Weissbrodt, J., Kunz, B., 2010. Microencapsulation of fish oil by spray granulation and fluid bed film coating. <em>Journal of Food Science</em> 75(6), 359-371.</span></p> <p style="text-align:justify"><span style="font-size:16px">Klaypradit, W., Huang, Y.W., 2008. Fish oil encapsulation with chitosan using ultrasonic atomizer. <em>LWT-Food Science Technology</em> 41, 1133-1139.</span></p> <p style="text-align:justify"><span style="font-size:16px">Sergio, T.G., Antonio, M.A., Maria, J.O., Jose, M.L., 2010. Stabilization of a nutraceutical omega-3 fatty acid by encapsulation in ultrathin electrosprayed zeinprolamine. <em>Journal of Food Science</em> 75(6), 69-79.</span></p>
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