ArticleFrontiers in nutrition2022
Effects of citrus essential oils on the oxidative stability of microencapsulated fish oil by spray-drying.
Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Evaluation of the Effects of Wax Films Formulated With Thyme and Laurel Essential Oils on Chemical and Microbiological Quality Characteristics of Rainbow Trout Fillets During Storage.Food science & nutrition · 2026Article
- Spray-Drying Microencapsulation of Natural Bioactives: Advances in Sustainable Wall Materials.Pharmaceuticals (Basel, Switzerland) · 2025Review
- Article
- Bioactivity of Microencapsulated Cell-Free Supernatant ofFoods (Basel, Switzerland) · 2024Article
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8 authors.
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Abstract
The effects of citrus essential oils (orange, lemon, mandarin, and grapefruit) on the oxidative stability of microencapsulated fish oil by spray-drying were evaluated. The encapsulation efficiency of microcapsules was in the range of 42.25 and 62.43%. Twelve active substances were determined as major volatile components of citrus essential oils. The highest phenolic content was obtained from grapefruit essential oil (44.32 mg GAE/g). Lower values of thiobarbituric acid reactive substances (TBARs) were obtained for microencapsulated fish oils with essential oils compared to control. At the end of storage, the highest peroxide value (PV) was observed in the control group (25.30 meq O
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