Peer-reviewed articles 17,970 +


Cristina-Emanuela Enascuta; Elena-Emilia Oprescu; Elena Radu; Raluca Somoghi; Vasile Lavric
•    Prof. DSc. Oleksandr Trofymchuk, UKRAINE 
•    Prof. Dr. hab. oec. Baiba Rivza, LATVIA
Fish oils with a high content of polyunsaturated fatty acids (PUFAs) are gaining increasing interest in the food and nutraceutical industry, due to their important functional properties for human beings’ health improvement. The most important PUFAs have at least two double bonds placed on the carbon chain. These include ?-linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahaxaneoic acid (DHA).
Microencapsulation is a technique used to protect the bioactive compounds from oxidative damage, to ensure their controlled release and to activate the synergistic effect of the ingredients, if it exists.
In this context, the microencapsulation process of fish oils rich in PUFAs using alginate was studied, in the presence and the absence of an ultrasonic (US) field. Both BoxBehnken design of experiment technique and the Response Surface Method were used, to investigate the influence of the process parameters and to optimize the operating conditions. The operating parameters under investigation were the sodium alginate to fish oil ratio, the calcium chloride concentration and time being the objective. The fish oil microspheres had a homogeneous round shape, a diameter of 0.12 ± 0.02 mm. Physicochemical description of microcapsules was performed using modern characterization methods.
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[2] FAO Aquaculture News, 2021, 64.
[3] Ivanovs K., Blumberga D., Extraction of fish oil using green extraction methods: a short review, Energy Procedia 128, 2017, pp 477–483.
[4] Chang C., Nickerson M.T., Encapsulation of omega 3-6-9 fatty acids-rich oils using protein-based emulsions with spray drying. J. Food Sci. Technol. 2018, 55, pp 2850– 2861.
[5] Raddatz G.C., Menezes C.R., Microencapsulation and co-encapsulation of bioactive compounds for application in food: challenges and perspectives, Ciencia Rural, 2021, 51, pp 3.
[6] Sandoval-Castilla O., Lobato-Calleros C., Garcia-Galindo H.S., Alvarez- Ramirez J., Vernon-Carter E.J., Textural properties of alginate-pectin beads and survivability of entrapped Lb. casei in simulated gastrointestinal conditions and in yoghurt. Food Research International, 2010, 43, pp 111-117.
[7] Enascuta C.E., Stepan E., Bolocan I., Bombos D., Calin C., Oprescu E.E., Lavric V., Simultaneous production of oil enriched in ?-3 polyunsaturated fatty acids and biodiesel from fish wastes, Waste Management, 2018, 75, pp 205–214.
This work was supported by a grant of the Ministry of Research, Innovation and Digitization, CNCS/CCCDI – UEFISCDI, project number PN-III-P1-1.1-PD-2019-0877, within PNCDI III. It is also acknowledged the support of Ministry of Research, Innovation and Digitization, CNCS/CCCDI – UEFISCDI, project number PN-III-P1-1.1- TE-2019-1842, within PNCDI III. Also, this work was supported by the Ministry of Research, Innovation and Digitization through Program 1 - Development of the national research and development system, Subprogram 1.2 -Institutional performance- Projects to finance excellence in RDI, Contract no. 15PFE / 2021.
Proceedings of 22nd International Multidisciplinary Scientific GeoConference SGEM 2022
22nd International Multidisciplinary Scientific GeoConference SGEM 2022, 04 - 10 July, 2022
Proceedings Paper
STEF92 Technology
International Multidisciplinary Scientific GeoConference SGEM
SWS Scholarly Society; Acad Sci Czech Republ; Latvian Acad Sci; Polish Acad Sci; Serbian Acad Sci and Arts; Natl Acad Sci Ukraine; Natl Acad Sci Armenia; Sci Council Japan; European Acad Sci, Arts and Letters; Acad Fine Arts Zagreb Croatia; Croatian Acad Sci and Arts; Acad Sci Moldova; Montenegrin Acad Sci and Arts; Georgian Acad Sci; Acad Fine Arts and Design Bratislava; Turkish Acad Sci.
04 - 10 July, 2022
microencapsulation, polyunsaturated fatty acids, fish oils, ultrasonic field

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