ArticleNPJ science of food2020
Vortex fluidic mediated encapsulation of functional fish oil featuring in situ probed small angle neutron scattering.
Article in NPJ science of food, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 28 citations in OpenAlex.
- High Shear Conversion of Elemental Bismuth in Water Under Air to 2D Bismuth Oxycarbonate.Chemistry (Weinheim an der Bergstrasse, Germany) · 2025Article
- Functional Breads with Encapsulated Vitamin C and Fish Oil: Nutritional, Technological, and Sensory Attributes.Antioxidants (Basel, Switzerland) · 2024Article
- Nanogold Foundry Involving High-Shear-Mediated Photocontact Electrification in Water.Small science · 2024Article
- Vortex fluidic regulated phospholipid equilibria involving liposomes down to sub-micelle size assemblies.Nanoscale advances · 2024Article
- Nanostructured Lipid Carriers Enriched Hydrogels for Skin Topical Administration of Quercetin and Omega-3 Fatty Acid.Pharmaceutics · 2023Article
- Developing Novel Fabrication and Optimisation Strategies on Aggregation-Induced Emission Nanoprobe/Polyvinyl Alcohol Hydrogels for Bio-Applications.Molecules (Basel, Switzerland) · 2022Article
- Lab-on-a-chip technologies for food safety, processing, and packaging applications: a review.Environmental chemistry letters · 2022Review
- Investigating the effect of a simplified perfume accord and dilution on the formation of mixed-surfactant microemulsions.RSC advances · 2021Article
Corrections and comments
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Authors and funding
9 authors at 4 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Major challenges for optimizing the benefits of fish oil on human health are improved bioavailability while overcoming the strong odor and avoiding significant oxidation of the omega-3 polyunsaturated fatty acids (PUFAs). The scalable continuous flow thin film vortex fluidic device (VFD) improves the Tween 20 encapsulation of fish oil relative to conventional homogenization processing, with the fish oil particles significantly smaller and the content of the valuable omega-3 fatty acids higher. In addition, after 14 days storage the remaining omega-3 fatty acids content was higher, from ca 31.0% for raw fish oil to ca 62.0% of freeze-dried encapsulated fish oil. The VFD mediated encapsulated fish oil was used to enrich the omega-3 fatty acid content of apple juice, as a model water-based food product, without changing its sensory values. The versatility of the VFD was further demonstrated in forming homogenous suspensions of fish oil containing water-insoluble bioactive molecules, curcumin and quercetin. We have also captured, for the first time, real-time structural changes in nanoencapsulation by installing a VFD with in in situ small angle neutron scattering. Real-time measurements afford valuable insights about self-assembly in solution.
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