ArticleFoods (Basel, Switzerland)2024
Development and Evaluation of a Dry Emulsion of Ostrich Oil as a Dietary Supplement.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Outlet-Air Relative-Humidity Feedback for Adaptive Binder Delivery During Pulsed Fluidized-Bed Agglomeration of Soy Protein Isolate.Foods (Basel, Switzerland) · 2026Article
- Impact of diverse irrigation water sources on olive oil quality and its physicochemical, fatty acids, antioxidant, and antibacterial properties.Scientific reports · 2025Article
- In Vitro Development of Local Antiviral Formulations with Potent Virucidal Activity Against SARS-CoV-2 and Influenza Viruses.Pharmaceutics · 2025Article
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Authors and funding
3 authors.
Funding
Abstract
This study aimed to develop a high-quality dry emulsion incorporating omega-3, 6, and 9 fatty acid-rich ostrich oil for use as a dietary supplement. Extracted from abdominal adipose tissues using a low-temperature wet rendering method, the ostrich oil exhibited antioxidant properties, favorable physicochemical properties, microbial counts, heavy metal levels, and fatty acid compositions, positioning it as a suitable candidate for an oil-in-water emulsion and subsequent formulation as a dry emulsion. Lecithin was employed as the emulsifier due to its safety and health benefits. The resulting emulsion, comprising 10%
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Registered trials
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