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<p style="text-align:justify"><span style="font-size:16px">Microencapsulation is a distinctive process that has been used not only to “convert” liquids to solids, but also to add functionalities or improved oxidative stability to ingredients. Fortifying foods with oils, particularly marine oils, is challenging due to their unpleasant taste, which could be overcome by applying the microencapsulation technique and masking the fishy taste. Its advantages include, masking the unpleasant flavours and odours of the microencapsulated elements; protecting them from oxidation and other unwanted reactions and thus improving the shelf life; controlled release of ingredients to improve the functionality of food additives and extending the application range of food ingredients. Microencapsulation can protect polyunsaturated fatty acids from light and heat damage, and retard their oxidation.</span></p>
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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>Gajendra</strong></span></p> <p style="text-align:justify"><span style="font-size:16px"><em>College of Fisheries, KVAFSU, Mangaluru, Karnataka (575 002), 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., Gajendra., Vinothkumar, L., Vignaesh, D., Manivannan, M., 2021. Microencapsulation of Fish Oil and It’s Different Encapsulation Materials. <em>Biotica Research Today</em> 3(8), 665-667.</span></p>
Reference
<p style="text-align:justify"><span style="font-size:16px">Aparna M. Khanvilkar, Rahul C. Ranveer, Akashya K. Sahoo, 2016. Carrier Materials for Encapsulation of Bio-active Components of Food. <em>International Journal of Pharmaceutical Sciences Review and Research </em>40(1), 62-73.</span></p> <p style="text-align:justify"><span style="font-size:16px">Nameer Khairullah Mohammed, Chin Ping Tan, Yazid Abd Manap, Belal J. Muhialdin, Anis Shobirin Meor Hussin, 2020. Spray Drying for the Encapsulation of Oils - A Review. <em>Molecules</em> 25, 3873.</span></p> <p style="text-align:justify"><span style="font-size:16px">Zheng, X., Wu, F., Hong, Y., Shen, L., Lin, X., Feng, Y., 2018. Developments in Taste-Masking Techniques for Traditional Chinese Medicines. <em>Pharmaceutics</em> 10, 157.</span></p>
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