ArticleFood chemistry: X2022
Loading of fish oil into β-cyclodextrin nanocomplexes for the production of a functional yogurt.
Article in Food chemistry: X, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 31 citations in OpenAlex.
- Development of soy protein isolate-based orally disintegrating films: The dual role of β-Cyclodextrin in enhancing disintegration performance and ergothioneine stability.Food chemistry: X · 2026Article
- Cyclodextrins and their potential applications for delivering vitamins, iron, and iodine for improving micronutrient status.Drug delivery and translational research · 2025Review
- Low-Calorie Cookies Enhanced with Fish Oil-Based Nano-ingredients for Health-Conscious Consumers.ACS omega · 2024Article
- Effect of chitosan coating enriched with orange peel (Archives of Razi Institute · 2024Article
- Optimization of Instant Beverage Powder Containing Propolis Extract Nanoliposomes.International journal of food science · 2024Article
- Cyclodextrins for the Delivery of Bioactive Compounds from Natural Sources: Medicinal, Food and Cosmetics Applications.Pharmaceuticals (Basel, Switzerland) · 2023Review
- Pickering Emulsion Stabilized by β-Cyclodextrin and Cinnamaldehyde/β-Cyclodextrin Composite.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
5 authors at 4 institutions in 4 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Omega-3 fatty acids play a role in achieving optimal health and in protection against diseases. Although instability and oxidation of its essential fatty acids has limited its use in food products. Among the strategies used to prevent these challenges, the encapsulation technique has been the most successful method. Therefore, in this study, β-cyclodextrin (BCD) inclusion complexes were applied for encapsulation of fish oil and its addition into yogurt for fortification. Physicochemical properties of produced yogurt as well as sensory tests were investigated during 21 days of storage at 4 °C. The results showed that encapsulation of fish oil with BCD significantly reduced the acidity, peroxide value, and syneresis of yogurt while increasing docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). In conclusion, the results demonstrated that yoghurt fortified with encapsulated fish oil has similar sensory qualities to the control sample than yoghurt fortified with free fish oil.
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Registered trials
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