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Saleem M, Ahmad N. Fluorescence Spectroscopy Based Characterization of Flaxseed Oil. J Fluoresc 2024:10.1007/s10895-024-03684-y. [PMID: 38602591 DOI: 10.1007/s10895-024-03684-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2024] [Accepted: 03/22/2024] [Indexed: 04/12/2024]
Abstract
Fluorescence spectroscopy has been employed for the compositional analysis of flaxseed oil, detection of its adulteration and investigation of the thermal effects on its molecular composition. Excitation wavelengths from 320 to 420 nm have been used to explore the valued ingredients in flaxseed oil. The emission bands of flaxseed oil centred at 390, 414, 441, 475, 515 and 673/720 nm represent vitamin K, isomers of vitamin E, carotenoids and chlorophylls, which can be used as a marker for quality analysis. Due to its high quality, it is highly prone to adulteration and in this study, detection of its adulteration with canola oil is demonstrated by applying principal component analysis. Moreover, the effects of temperature on the molecular composition of cold pressed flaxseed oil has been explored by heating them at cooking temperatures of 100, 110, 120, 130, 140, 150, 160, 170 and 180 °C, each for 30 min. On heating, the deterioration of vitamin E, carotenoids and chlorophylls occurred with an increase in the oxidation products. However, it was found that up to 140 °C, flaxseed oil retains much of its natural composition whereas up to 180 oC, it loses much of its valuable ingredients along with increase of oxidized products.
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Affiliation(s)
- Muhammad Saleem
- National Institute of Lasers and Optronics College, Pakistan Institute of Engineering and Applied Sciences, 45650, Nilore, Islamabad, Pakistan.
| | - Naveed Ahmad
- Department of Physics, Mirpur University of Science and Technology (MUST), Azad Jammu & Kashmir, 10250, Mirpur, Pakistan.
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Huimin L, Yongfu L, Ju Q. Characterization of the evolution of free radicals and TALAs in linseed oil during heat treatment. Heliyon 2024; 10:e27168. [PMID: 38509964 PMCID: PMC10950500 DOI: 10.1016/j.heliyon.2024.e27168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 02/18/2024] [Accepted: 02/26/2024] [Indexed: 03/22/2024] Open
Abstract
Various studies have demonstrated that employing ESR spin trapping to detect free radicals yields valuable insights into the vulnerability of bulk oils to oxidation. Consequently, this method can be employed to assess and compare the oxidative stability of different samples. This study was conducted to investigate the production and transformation of free radicals and trans isomers in linseed oil when subjected to different temperatures and durations of heating. These analyses revealed that the peak levels of free radicals PBN adducts were evident in linseed oil heated to 120 °C, while these levels decreased within 90 min and were absent at a higher temperature of 180 °C. Free radical PBN adducts were readily degraded at 180 °C. Levels of heat-induced trans isomers rose in linseed oil samples with rising temperatures but began to degrade at temperatures exceeding 240 °C partially. The content examination of these trans isomers revealed that the double bonds located at positions 9 and 15 exhibited a higher susceptibility to isomerization compared to the double bond at position 12. Furthermore, the values of k and Ea indicated that the synthesis of tri-trans-α-linolenic acid (TALAs) was more challenging compared to double-TALAs, and double-TALAs were more challenging than single-TALAs. This was because the tri-TALAs has a higher Ea value than the mono-TALAs and double-TALAs. The study has demonstrated that subjecting linseed oil to high-temperature heating leads to the production of free radicals and trans isomers. And PBN radical adduct is unstable at 180 °C and the double bonds at positions 9 and 15 could be isomerized more easily than that at position 12. These results indicated that controlling the formation of free radicals and single-TALAs isomers may be the key way to reduce the trans isomers of linolenic acid during cooking oil heating. In the follow-up study, we found that VE, VK3, ethyl caffeic acid and resveratrol had significant inhibitory effects on the formation of TALAs of linolenic acid, and the highest inhibitory rate of resveratrol with 5% addition could be reached to 30.86%. The above substances can be applied to the thermal processing of linseed oil to prevent the formation of TALAs.
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Affiliation(s)
- Lu Huimin
- Institute of Integrated Agricultural Development (Guizhou Academy of Agricultural Sciences), Guiyang, China
- College of Food Science and Engineering (Guiyang College), Guiyang, China
| | - Li Yongfu
- Institute of Integrated Agricultural Development (Guizhou Academy of Agricultural Sciences), Guiyang, China
- College of Food Science and Engineering (Guiyang College), Guiyang, China
| | - Qiu Ju
- Institute of Integrated Agricultural Development (Guizhou Academy of Agricultural Sciences), Guiyang, China
- College of Food Science and Engineering (Guiyang College), Guiyang, China
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Ho TM, Lehtonen M, Räikkönen H, Kilpeläinen PO, Mikkonen KS. Wood hemicelluloses as effective wall materials for spray-dried microcapsulation of polyunsaturated fatty acid-rich oils. Food Res Int 2023; 164:112333. [PMID: 36737926 DOI: 10.1016/j.foodres.2022.112333] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 11/30/2022] [Accepted: 12/18/2022] [Indexed: 12/24/2022]
Abstract
The most commonly-used and effective wall materials (WMs) for spray-dried microencapsulation of bioactive compounds are either costly, or derived from unsustainable sources, which lead to an increasing demand for alternatives derived from sustainable and natural sources, with low calories and low cost. Wood hemicelluloses obtained from by-products of forest industries appear to be attractive alternatives as they have been reported to have good emulsifying properties, low viscosity at high concentrations, high heat stability and low heat transfer. Here, we investigated the applicability of spruce galactoglucomannans (GGM) and birch glucuronoxylans (GX), to encapsulate flaxseed oil (FO, polyunsaturated fatty acid-rich plant based oil) by spray drying; and the results were compared to those of the highly effective WM, gum Arabic (GA). It was found that depending on solid ratios of WM:FO (1:1, 3:1 and 5:1), encapsulation efficiency of GGM was 88-96%, and GX was 63-98%. At the same encapsulation ratio, both GGM and GX had higher encapsulation efficiency than GA (49-92%) due to their ability to produce feed emulsions with a smaller oil droplet size and higher physical stability. In addition, the presence of phenolic residues in GGM and GX powders enabled them to have a greater ability to protect oil from oxidation during spray drying than GA. Physiochemical properties of encapsulated powders including thermal properties, morphology, molecular structure, particle size and water adsorption intake are also investigated. The study has explored a new value-added proposition for wood hemicelluloses which can be used as effective WMs in the production of microcapsules of polyunsaturated fatty acid-rich oils for healthy and functional products in food, pharmaceutical and cosmetic industries.
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Affiliation(s)
- Thao M Ho
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66 FIN-00014 HU, Finland; Helsinki Institute of Sustainability Science (HELSUS), University of Helsinki, P.O. Box 65 FIN-00014 HU, Finland.
| | - Mari Lehtonen
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66 FIN-00014 HU, Finland
| | - Heikki Räikkönen
- Faculty of Pharmacy, University of Helsinki, P.O. Box 56 FIN-00014 HU, Finland
| | - Petri O Kilpeläinen
- Biorefinery and Bioproducts, Production Systems Unit - Natural Resources Institute Finland (Luke), Viikinkaari 9, FI-00790 Helsinki, Finland
| | - Kirsi S Mikkonen
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66 FIN-00014 HU, Finland; Helsinki Institute of Sustainability Science (HELSUS), University of Helsinki, P.O. Box 65 FIN-00014 HU, Finland
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Tu Z(S, Irudayaraj J, Lee Y. Characterizing Spray-Dried Powders through NIR Spectroscopy: Effect of Two Preparation Strategies for Calibration Samples and Comparison of Two Types of NIR Spectrometers. Foods 2023; 12:foods12030467. [PMID: 36765996 PMCID: PMC9914283 DOI: 10.3390/foods12030467] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 01/08/2023] [Accepted: 01/16/2023] [Indexed: 01/21/2023] Open
Abstract
Emerging portable near infrared (NIR) spectroscopic approaches coupled with data analysis and chemometric techniques provide opportunities for the rapid characterization of spray-dried products and process optimization. This study aimed to enhance the understanding of applying NIR spectroscopy in spray-dried samples by comparing two sample preparation strategies and two spectrometers. Two sets of whey protein-maltodextrin matrixes, one with a protein content gradient and one with a consistent protein content, were spray-dried, and the effect of the two preparation strategies on NIR calibration model development was studied. Secondly, a portable NIR spectrometer (PEAK) was compared with a benchtop NIR spectrometer (CARY) for the moisture analysis of prepared samples. When validating models with the samples with focused protein contents, the best PLS protein models established from the two sample sets had similar performances. When comparing two spectrometers, although CARY outperformed PEAK, PEAK still demonstrated reliable performance for moisture analysis, indicating that it is capable as an inline sensor.
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Affiliation(s)
- Zhiyang (Stan) Tu
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | - Joseph Irudayaraj
- Department of Bioengineering, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | - Youngsoo Lee
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
- Correspondence:
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Encapsulation of Bioactive Compounds for Food and Agricultural Applications. Polymers (Basel) 2022; 14:polym14194194. [PMID: 36236142 PMCID: PMC9571964 DOI: 10.3390/polym14194194] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Revised: 09/21/2022] [Accepted: 09/29/2022] [Indexed: 02/06/2023] Open
Abstract
This review presents an updated scenario of findings and evolutions of encapsulation of bioactive compounds for food and agricultural applications. Many polymers have been reported as encapsulated agents, such as sodium alginate, gum Arabic, chitosan, cellulose and carboxymethylcellulose, pectin, Shellac, xanthan gum, zein, pullulan, maltodextrin, whey protein, galactomannan, modified starch, polycaprolactone, and sodium caseinate. The main encapsulation methods investigated in the study include both physical and chemical ones, such as freeze-drying, spray-drying, extrusion, coacervation, complexation, and supercritical anti-solvent drying. Consequently, in the food area, bioactive peptides, vitamins, essential oils, caffeine, plant extracts, fatty acids, flavonoids, carotenoids, and terpenes are the main compounds encapsulated. In the agricultural area, essential oils, lipids, phytotoxins, medicines, vaccines, hemoglobin, and microbial metabolites are the main compounds encapsulated. Most scientific investigations have one or more objectives, such as to improve the stability of formulated systems, increase the release time, retain and protect active properties, reduce lipid oxidation, maintain organoleptic properties, and present bioactivities even in extreme thermal, radiation, and pH conditions. Considering the increasing worldwide interest for biomolecules in modern and sustainable agriculture, encapsulation can be efficient for the formulation of biofungicides, biopesticides, bioherbicides, and biofertilizers. With this review, it is inferred that the current scenario indicates evolutions in the production methods by increasing the scales and the techno-economic feasibilities. The Technology Readiness Level (TRL) for most of the encapsulation methods is going beyond TRL 6, in which the knowledge gathered allows for having a functional prototype or a representative model of the encapsulation technologies presented in this review.
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Biobased diglycidyl ether diphenolates: Effect of the ester moiety on fragrance oil microencapsulation by interfacial polymerization. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.129243] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Szabo K, Teleky BE, Ranga F, Roman I, Khaoula H, Boudaya E, Ltaief AB, Aouani W, Thiamrat M, Vodnar DC. Carotenoid Recovery from Tomato Processing By-Products through Green Chemistry. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27123771. [PMID: 35744898 PMCID: PMC9231286 DOI: 10.3390/molecules27123771] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 06/02/2022] [Accepted: 06/10/2022] [Indexed: 01/18/2023]
Abstract
The recovery of bioactive compounds from agro-industry-derived by-products sustains circular economy principles by encouraging maximized recycling and minimized waste. Tomato processing by-products are abundant in carotenoids, which have several health-promoting properties, and their reintegration into functional food products represents a major interest for scientists and manufacturers. In the present study, carotenoids were recovered from tomato processing by-products based on the principles of green chemistry by using generally recognized as safe (GRAS) solvents, freeze-drying as pretreatment, and ultrasound in the recovery procedure. Spectrophotometric measurements and HPLC were used to identify and quantify total and individual carotenoids from the extracts. The highest values for lycopene (1324.89 µg/g dw) were obtained when ethyl lactate was applied as a solvent, followed by ethyl acetate with slightly smaller differences (1313.54 µg/g dw). The extracts obtained from freeze-dried samples presented significantly lower amounts of lycopene, indicating that carotenoids are highly susceptible to degradation during lyophilization. Flaxseed, grape seed, and hempseed oils were enriched with carotenoids and their rheological measurements showed favorable viscoelastic properties, especially hempseed and flaxseed oil, with viscosity under 50 mPa·s. Considering the results and the economic perspective of carotenoid recovery from tomato processing by-products, ethyl acetate is suitable, sustainable, and environmentally friendly for carotenoid extraction.
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Affiliation(s)
- Katalin Szabo
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Manastur 3-5, 400372 Cluj-Napoca, Romania; (K.S.); (B.-E.T.); (F.R.); (I.R.)
| | - Bernadette-Emőke Teleky
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Manastur 3-5, 400372 Cluj-Napoca, Romania; (K.S.); (B.-E.T.); (F.R.); (I.R.)
| | - Floricuta Ranga
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Manastur 3-5, 400372 Cluj-Napoca, Romania; (K.S.); (B.-E.T.); (F.R.); (I.R.)
| | - Ioana Roman
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Manastur 3-5, 400372 Cluj-Napoca, Romania; (K.S.); (B.-E.T.); (F.R.); (I.R.)
| | - Hattab Khaoula
- Institute of Biotechnology of Sfax, University of Sfax, 90 Ave Mohamed V, Tunis 1002, Tunisia; (H.K.); (E.B.); (A.B.L.); (W.A.)
| | - Emna Boudaya
- Institute of Biotechnology of Sfax, University of Sfax, 90 Ave Mohamed V, Tunis 1002, Tunisia; (H.K.); (E.B.); (A.B.L.); (W.A.)
| | - Amina Ben Ltaief
- Institute of Biotechnology of Sfax, University of Sfax, 90 Ave Mohamed V, Tunis 1002, Tunisia; (H.K.); (E.B.); (A.B.L.); (W.A.)
| | - Wael Aouani
- Institute of Biotechnology of Sfax, University of Sfax, 90 Ave Mohamed V, Tunis 1002, Tunisia; (H.K.); (E.B.); (A.B.L.); (W.A.)
| | - Mangkorn Thiamrat
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand;
| | - Dan Cristian Vodnar
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Manastur 3-5, 400372 Cluj-Napoca, Romania; (K.S.); (B.-E.T.); (F.R.); (I.R.)
- Correspondence:
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Tang W, Pang S, Luo Y, Sun Q, Tian Q, Pu C. Improved protective and controlled releasing effect of fish oil microcapsules with rice bran protein fibrils and xanthan gum as wall materials. Food Funct 2022; 13:4734-4747. [PMID: 35388381 DOI: 10.1039/d1fo03500b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This study aimed to prepare fish oil microcapsules by freeze-drying an emulsion co-stabilized by rice bran protein fibrils (RBPFs) and xanthan gum (XG) to improve the oxidation stability and controlled release effect. Emulsions stabilized either solely by RBPFs or unfibrillated rice bran protein (RBP) or by a combination of RBP and XG were also fabricated as microcapsule templates for comparison. The rheological properties, particle size, and zeta potential of the emulsions were examined. In addition, the characteristics of the fish oil microcapsules such as surface oil content, encapsulation efficiency, water activity, moisture content, morphological structure, oxidation stability, and digestive performance were also assessed. The rheological properties revealed that the addition of XG increased the storage modulus of the emulsion and reduced the loss modulus and apparent viscosity. At shear rates of 0-100 s-1, the fish oil emulsion did not exhibit any gel properties or shear thinning. Fibrillation increased the particle size of the fish oil emulsion, whereas adding XG reduced the droplet size. The combination of RBP fibrillation and XG addition provided the highest encapsulation efficiency for fish oil. Fibrillation reduced the water activity and moisture content of the fish oil microcapsules. The anisotropy of the fibrils and the high viscosity of XG produced a layer of wrapping on the continuous heterogeneous surface of the freeze-dried powder particles. RBPF/XG microcapsules stored at 45 °C for 1 month had the lowest peroxide value and thiobarbituric acid value, the lowest surface oil content, and the lightest yellowness. These results suggest that the combination of RBPFs and XG provides better encapsulation and protective effects for fish oil microcapsules. Upon simulated digestion, the microcapsules containing XG and RBPFs exhibited a more favorable controlled release of free fatty acids. These findings indicate that microcapsules formed from emulsions co-stabilized by XG and RBPFs are suitable for encapsulating fish oil in functional foods.
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Affiliation(s)
- Wenting Tang
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
| | - Shuxian Pang
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
| | - Yongxue Luo
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
| | - Qingjie Sun
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
| | - Qin Tian
- National Research Center for Geoanalysis, Beijing 100037, China
| | - Chuanfen Pu
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
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Mohammadpour M, Samadian H, Moradi N, Izadi Z, Eftekhari M, Hamidi M, Shavandi A, Quéro A, Petit E, Delattre C, Elboutachfaiti R. Fabrication and Characterization of Nanocomposite Hydrogel Based on Alginate/Nano-Hydroxyapatite Loaded with Linum usitatissimum Extract as a Bone Tissue Engineering Scaffold. Mar Drugs 2021; 20:md20010020. [PMID: 35049874 PMCID: PMC8781792 DOI: 10.3390/md20010020] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2021] [Revised: 12/09/2021] [Accepted: 12/14/2021] [Indexed: 12/17/2022] Open
Abstract
In the current paper, we fabricated, characterized, and applied nanocomposite hydrogel based on alginate (Alg) and nano-hydroxyapatite (nHA) loaded with phenolic purified extracts from the aerial part of Linum usitatissimum (LOH) as the bone tissue engineering scaffold. nHA was synthesized based on the wet chemical technique/precipitation reaction and incorporated into Alg hydrogel as the filler via physical cross-linking. The characterizations (SEM, DLS, and Zeta potential) revealed that the synthesized nHA possess a plate-like shape with nanometric dimensions. The fabricated nanocomposite has a porous architecture with interconnected pores. The average pore size was in the range of 100–200 µm and the porosity range of 80–90%. The LOH release measurement showed that about 90% of the loaded drug was released within 12 h followed by a sustained release over 48 h. The in vitro assessments showed that the nanocomposite possesses significant antioxidant activity promoting bone regeneration. The hemolysis induction measurement showed that the nanocomposites were hemocompatible with negligible hemolysis induction. The cell viability/proliferation confirmed the biocompatibility of the nanocomposites, which induced proliferative effects in a dose-dependent manner. This study revealed the fabricated nanocomposites are bioactive and osteoactive applicable for bone tissue engineering applications.
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Affiliation(s)
- Mahnaz Mohammadpour
- Department of Chemistry, Faculty of Sciences, Tarbiat Modares University, P.O. Box 14115-111, Tehran 6715847141, Iran;
| | - Hadi Samadian
- Pharmaceutical Sciences Research Center, Health Institute, Kermanshah University of Medical Sciences, Kermanshah 6734667149, Iran; (Z.I.); (M.E.)
- Correspondence: (H.S.); (C.D.)
| | - Nader Moradi
- Student’s Research Committee, School of Pharmacy, Kermanshah University of Medical Sciences, Kermanshah 6714415153, Iran;
| | - Zhila Izadi
- Pharmaceutical Sciences Research Center, Health Institute, Kermanshah University of Medical Sciences, Kermanshah 6734667149, Iran; (Z.I.); (M.E.)
| | - Mahdieh Eftekhari
- Pharmaceutical Sciences Research Center, Health Institute, Kermanshah University of Medical Sciences, Kermanshah 6734667149, Iran; (Z.I.); (M.E.)
| | - Masoud Hamidi
- BioMatter-Biomass Transformation Lab (BTL), École Polytechnique de Bruxelles, Université Libre de Bruxelles, Avenue F.D. Roosevelt, 50-CP 165/61, 1050 Brussels, Belgium; (M.H.); (A.S.)
| | - Amin Shavandi
- BioMatter-Biomass Transformation Lab (BTL), École Polytechnique de Bruxelles, Université Libre de Bruxelles, Avenue F.D. Roosevelt, 50-CP 165/61, 1050 Brussels, Belgium; (M.H.); (A.S.)
| | - Anthony Quéro
- UMRT INRAE 1158 BioEcoAgro, Laboratoire BIOPI, University Institute of Technology, University of Picardie Jules Verne, 80000 Amiens, France; (A.Q.); (E.P.); (R.E.)
| | - Emmanuel Petit
- UMRT INRAE 1158 BioEcoAgro, Laboratoire BIOPI, University Institute of Technology, University of Picardie Jules Verne, 80000 Amiens, France; (A.Q.); (E.P.); (R.E.)
| | - Cédric Delattre
- Université Clermont Auvergne, Clermont Auvergne INP, CNRS, Institut Pascal, 63000 Clermont-Ferrand, France
- Institut Universitaire de France (IUF), 1 Rue Descartes, 75005 Paris, France
- Correspondence: (H.S.); (C.D.)
| | - Redouan Elboutachfaiti
- UMRT INRAE 1158 BioEcoAgro, Laboratoire BIOPI, University Institute of Technology, University of Picardie Jules Verne, 80000 Amiens, France; (A.Q.); (E.P.); (R.E.)
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10
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Novel trends and opportunities for microencapsulation of flaxseed oil in foods: A review. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104812] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
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