References
- Ackman RG. 2005. Fish oils in Baileys industrial oil and fat products. Jobz Wiley and Sons, Inc., Publication Hoboken, New Jersey, USA. pp 279-284.
- AOCS. 2007. Offical methods and recommended practices of the American Oil Chemists Society. 7th ed. American Oil Chemists' Society, Champaign, Urbana, IL, USA.
- Badee AZM, Amal E, El- Kader A, Hanan, MA. 2012. Microencapsulation of peppermint oil by spray drying. Aust J Basic Appl Sci 6:499-504.
- Bibi S, Kaur R, Henriksen-Laceya M, McNeil SE, Wilkhu J, Lattmann E, Christensen D, Mohammed AR, Perrie Y. 2011. Microscopy imaging of liposomes: From coverslips to environmental SEM. Int J Pharm 417:138-150. https://doi.org/10.1016/j.ijpharm.2010.12.021
- Borneo R, Kocer D, Ghai G, Tepper BJ, Karwe MV. 2007. Stability and consumer acceptance of long-chain omega-3 fatty acids (eicosapentaenoic acid, 20:5, n-3 and docosahexaenoic acid, 22:6, n-3) in cream-filled sandwich cookies. J Food Sci 72:S049-S054. https://doi.org/10.1111/j.1750-3841.2006.00240.x
- Chee P, Gallaher JJ, Djordjevic D, Faraji H, McClements DJ, Decker EA, Hollender R, Peterson DG, Roberts RF, Coupland JN. 2005. Chemical and sensory analysis of strawberry flavoured yogurt supplemented with an algae oil emulsion. J Dairy Res 72:311-316. https://doi.org/10.1017/S0022029905001068
- Damin MR, Minowa E, Alcantara MR, Oliveria MN. 2008. Effect of cold storage on culture viability and some rheological properties of fermented milk prepared with yogurt and probiotic bacteria. J Texture Stud 39:40-55. https://doi.org/10.1111/j.1745-4603.2007.00129.x
- Dave RI, Shah NP. 1997. Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures. Int Dairy J 7:31-41. https://doi.org/10.1016/S0958-6946(96)00046-5
- Davidov-Pardo G, Roccia P, Salgado D, Leon AE, Pedroza-Islas R. 2008. Utilization of different wall materials to microencapsulate fish oil evaluation of its behavior in bread products. Am J Food Technol 3:384-393. https://doi.org/10.3923/ajft.2008.384.393
- Delavari M, Pourahmad R, Sokutifar R. 2014. Production of low fat synbiotic yogurt containing Lactobacillus plantarum and inulin. Adv Environ Biol 8:17-24.
- Donkor ON, Nilmini SLI, Stolic P, Vasiljevic T, Shah NP. 2007. Survival and activity of selected probiotic organisms in settype yoghurt during cold storage. Int Dairy J 17:657-665. https://doi.org/10.1016/j.idairyj.2006.08.006
- Essid I, Medini M, Hassouna M. 2009. Technological and safety properties of Lactobacillus plantarum strains isolated from a Tunisian traditional salted meat. Meat Sci 81:203-208. https://doi.org/10.1016/j.meatsci.2008.07.020
- Georgiera R, Iliev I, Haertle T, Chobert JM, Ivanova I, Danova S. 2009. Technological properties of candidate probiotic Lactobacillus plantarum strains. Int Dairy J 19:698-702.
- Ghayempour S, Mortazavi SM. 2015. Preparation and investigation of sodium alginate nanocapsules by different microemulsification devices. J Appl Polym Sci 132:344-349.
- Ghorbanzade T, Jafari SM, Akhavan S, Hadavi R. 2017. Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yogurt. Food Chem 216:146-152. https://doi.org/10.1016/j.foodchem.2016.08.022
- Golestani M, Pourahmad R. 2017. Comparison of three treatments (two fermented treatments and one nonfermented treatment) in production of synbiotic ice cream. J Food Process Preserv 41:e12839. https://doi.org/10.1111/jfpp.12839
- Ilyasoglu H, Nehir El S. 2014. Nanoencapsulation of EPA/DHA with sodium caseinate-gum arabic complex and its usage in the enrichment of fruit juice. LWT-Food Sci Technol 56:461-468. https://doi.org/10.1016/j.lwt.2013.12.002
- Izquierdo P, Esquena J, Tadros TF, Dederen C, Garcia MJ, Azemar N, Solans C. 2002. Formation and stability of nanoemulsions prepared using the phase inversion temperature method. Langmuir 18:26-30. https://doi.org/10.1021/la010808c
- Jafari SM, Assadpoor E, Bhandari B, He Y. 2008. Nano-particle encapsulation of fish oil by spray drying. Food Res Int 41:172-183. https://doi.org/10.1016/j.foodres.2007.11.002
- Jimenez M, Garcia HS, Beristain CI. 2004. Spray-drying microencapsulation and oxidative stability of conjugated linoleic acid. Eur Food Res Technol 219:588-592. https://doi.org/10.1007/s00217-004-0992-4
- Joung JY, Lee JY, Ha YS, Shin YK, Kim Y, Kim SH, Oh NS. 2016. Enhanced microbial, functional and sensory properties of herbal yogurt fermented with Korean traditional plant extracts. Korean J Food Sci Anim Resour 36:90-99. https://doi.org/10.5851/kosfa.2016.36.1.90
- Kaushik V, Ross YH. 2007. Limonene encapsulation in freeze-drying of gum arabic-sucrose-gelatin system. LWT-Food Sci Technol 40:1381-1391. https://doi.org/10.1016/j.lwt.2006.10.008
- Klaypradit W, Huang YW. 2008. Fish oil encapsulation with chitosan using ultrasonic atomizer. LWT-Food Sci Technol 41:1133-1139. https://doi.org/10.1016/j.lwt.2007.06.014
- Klinkesorn U, Sophanodora P, Chinachoti P, Decker EA, McClements DJ. 2005. Encapsulation of emulsified tuna oil in twolayered interfacial membranes prepared using electrostatic layer-by-layer deposition. Food Hydrocoll 19:1044-1053. https://doi.org/10.1016/j.foodhyd.2005.01.006
- Klinkesorn U, Sophanodora P, Chinachoti P, Decker EA, McClements DJ. 2006. Characterization of spray-dried tuna oil emulsified in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition. Food Res Int 39:449-457. https://doi.org/10.1016/j.foodres.2005.09.008
- Krishnan S, Bhosale RG, Singhal RS. 2005. Microencapsulation of cardamom oleoresin: Evaluation of blends of gum arabic, maltodextrin and a modified starch as wall materials. Carbohyd Polym 61:95-102. https://doi.org/10.1016/j.carbpol.2005.02.020
- Lavie CJ, Milani RV, Mehra MR, Ventura HO. 2009. Omega-3 polyunsaturated fatty acids and cardiovascular diseases. J Am Coll Cardiol 54:585-594. https://doi.org/10.1016/j.jacc.2009.02.084
- Lee SJ, Hwang JH, Lee S, Ahn J, Kwak HS. 2007. Property changes and cholesterol-lowering effects in evening primrose oil-enriched and cholesterol-reduced yogurt. Int J Dairy Technol 60:22-30. https://doi.org/10.1111/j.1471-0307.2007.00294.x
- Liu Z, Jiao Y, Wang Y, Zhou C, Zhang Z. 2008. Polysaccharides-based nanoparticles as drug delivery systems. Adv Drug Deliver Rev 60:1650-1662. https://doi.org/10.1016/j.addr.2008.09.001
- Lopez-Huertas E. 2010. Health effects of oleic acid and long chain omega-3 fatty acids (EPA and DHA) enriched milks. A review of intervention studies. Pharmacol Res 61:200-207. https://doi.org/10.1016/j.phrs.2009.10.007
- Makri EA, Doxastakis GI. 2006. Study of emulsions and foams stabilized with Phaseolus vulgaris or Phaseolus coccineus with the addition of xanthan gum or NaCl. J Sci Food Agric 86:1863-1870. https://doi.org/10.1002/jsfa.2534
- McName BF, O'Riodan ED, O'Sullivan M. 1998. Emulsification and microencapsulation properties of gum Arabic. J Agric Food Chem 46:4551-4555. https://doi.org/10.1021/jf9803740
- Mutka JR, Nelson DB. (1988). Preparation of encapsulated flavors with high flavor level. Food Technol 42:154-157.
- Najaf Najafi M, Kadkhodaee R, Mortazavi SA. 2011. Effect of drying process and wall material on the properties of encapsulated cardamom oil. Food Biophys 6:68-76. https://doi.org/10.1007/s11483-010-9176-x
- Rasti B, Erfanian A, Selamat J. 2017. Novel nanoliposomal encapsulated omega-3 fatty acids and their applications in food. Food Chem 230:690-696. https://doi.org/10.1016/j.foodchem.2017.03.089
- Saad N, Delattre C, Urdaci M, Schmitter JM, Bressollier P. 2013. An overview of the last advances in probiotic and prebiotic field. LWT-Food Sci Technol 55:1-16. https://doi.org/10.1016/j.lwt.2013.08.016
- Saberi M, Hashemiravan M, Farhadyar N. 2014. Influence of casein and inulin on the properties of nano-particle encapsulation of fish oil. J Bio & Env Sci 4:318-326.
- Sendra E, Fayos P, Lario Y, Fernandez-Lopez J, Sayas-Barbera E, Perez-Alvarez JA. 2008. Incorporation of citrus fibers in fermented milk containing probiotic bacteria. Food Microbiol 25:13-21. https://doi.org/10.1016/j.fm.2007.09.003
- Shiga H, Yoshii H, Nishiyama T, Furuta T, Forssele P, Poutanen K. Linko P. 2001. Flavor encapsulation and release characteristics of spray-dried powder by the blended encapsulant of cyclodextrin and gum arabic. Dry Technol 19:1385-1395. https://doi.org/10.1081/DRT-100105295
- Smet K, Raes K, Block JD, Herman L, Dewettinck K, Coudijzer K. 2008. A change in antioxidative capacity as a measure of onset to oxidation in pasteurized milk. Int Dairy J 18:520-530. https://doi.org/10.1016/j.idairyj.2007.11.012
- Tamjidi F, Nasirpour A, Shahedi M. 2012. Physicochemical and sensory properties of yogurt enriched with microencapsulated fish oil. Food Sci Technol Int 18:381-390. https://doi.org/10.1177/1082013211428212
- Vahid Moghadam F, Pourahmad R, Mortazavi A, Davoodi D, Azizinezhad R. (2019) Characteristics of freeze-dried nanoencapsulated fish oil with whey protein concentrate and gum arabic as wall materials. Food Sci Technol (Campinas) (in press). https://doi.org/10.1590/fst.22618.
- Wang T, Deng Y, Geng Y, Gao Z, Zou J, Wang Z. 2006. Preparation of submicron unilamellar liposomes by freeze-drying double emulsions. Biochim Biophys Acta Biomembr 1758:222-231. https://doi.org/10.1016/j.bbamem.2006.01.023
- Ye A, Flanagan J, Singh H. 2006. Formation of stable nanoparticles via electrostatic complexation between sodium caseinate and gum arabic. Biopolymers 82:121-133. https://doi.org/10.1002/bip.20465
-
Zimet P, Livney YD. 2009. Beta-lactoglobulin and its nanocamplexes with pectin as vehicles for
$\omega$ -3 polyunsaturated fatty acids. Food Hydrocoll 23:1120-1126. https://doi.org/10.1016/j.foodhyd.2008.10.008
Cited by
- Advantages of techniques to fortify food products with the benefits of fish oil vol.137, 2019, https://doi.org/10.1016/j.foodres.2020.109353
- Recent approaches for utilization of food components as nano-encapsulation: a review vol.24, pp.1, 2019, https://doi.org/10.1080/10942912.2021.1953067
- Isolation and purification of bioactive peptides from yogurt whey: Application as a natural preservative in a model food system vol.45, pp.12, 2021, https://doi.org/10.1111/jfpp.16086