Improved colloidal and oxidative stability of krill oil using natural biopolymers via spray drying microencapsulation

Improved colloidal and oxidative stability of krill oil using natural biopolymers via spray drying microencapsulation

Abstract Krill oil possesses strong antioxidant activity but has limited applications in the food industry due to its poor aqueous solubility, strong off‐flavours and susceptibility to oxidative degradation. This study was aimed to improve the colloidal and oxidative stability of krill oil via micro...

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Bibliographic Details
Main Authors: Xing Li, Jiande Wu, Meiyu Liu
Format: Article
Language:English
Published: Wiley 2023-09-01
Series:Food Bioengineering
Subjects:
colloidal stability
krill oil encapsulation
microcapsules
oxidative stability
spray drying
Online Access:https://doi.org/10.1002/fbe2.12064

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