Effects of different carbohydrates as drying aids on the properties of fish oil powders.

Wenjie Zhang, Lijia Chen, Qiqi Bian, Zhengquan Wang, Xichang Wang, Jian Zhong

Abstract read

In one paragraph

Article in NPJ science of food, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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4 · The record

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5 · Who and what money

Authors and funding

6 authors.

Wenjie ZhangShanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai, China.

Lijia ChenShanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai, China.

Qiqi BianShanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai, China.

Zhengquan WangNational R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, China. zq-wang@shou.edu.cn.

Xichang WangNational R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, China.

Jian ZhongShanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai, China. jzhong@shsmu.edu.cn.

Funding

National Natural Science Foundation of China 32272338Shanghai Municipal Health Commission GWVI-11.2-XD19

6 · The paper itself

Abstract

Drying aids are important for improving the quality properties of food bioactive compounds in coacervated microcapsules. The purpose of this work was to systematically explore the effects of low molecular weight carbohydrates as drying aids on the preparation and properties of fish oil powders. Three carbohydrates (monosaccharide glucose, disaccharide sucrose and trehalose) were used as drying aids to prepare freeze-dried fish oil@gelatin-pectin@carbohydrate powders, and their effects on powder properties were studied. The carbohydrate coating enhanced oil oxidative stability and delayed the release of free fatty acid (FFA) during in vitro simulated digestion. Compared with the monosaccharide, the disaccharides resulted in lower FFA released percentages (52.2-58.5% vs. 64.4% at 2 h). However, the disaccharides led to higher color differences (1.44-2.51 vs. 1.06), larger particle sizes (D50 = 147-170 vs. 106 μm), increased bulk densities (0.09-0.11 vs. 0.08 g/cm

Identifiers

PMID42020445

DOI10.1038/s41538-026-00857-w

PMCPMC13315603

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.