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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.21 No.2
- 발행연도
- 2016.6
- 수록면
- 85 - 89 (5page)
이용수
초록· 키워드
오류제보하기
Omega-3 rich fish oils are extremely labile, thus requiring control of oxidation and off flavor development. A recently proposed emulsification method, layer-by-layer (LbL) deposition, was found to be a plausible method to enhance the characteristics of bioactive ingredients, especially lipids. The present work was designed to test the possibility of enhancing the uptake and utilization of omega-3 fatty acids present in fish oil. The bioavailability of nano-emulsified fish oil was monitored in terms of intestinal absorption as well as skin permeability by using the everted intestinal sac model and Franz cell model. The skin permeability and intestinal absorption characteristics was significantly improved by LbL emulsification with lecithin/chitosan/low methoxypectin. Multilayer encapsulation along with nano-emulsification can be a useful method to deliver biologically active lipids and related components, such as fish oil. The protective effect of this tool from lipid oxidation still needs to be verified.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
참고문헌 (15)
참고문헌 신청
[학술지(정기간행물)] - Fernandes G / 1993 / Role of omega-3 fatty acids in health and disease / Nutr Res 13 : S19 ~ S45
[학술지(정기간행물)] - Lamprecht A / 2001 / Influences of process parameters on preparation of microparticle used as a carrier system for O-3 unsaturated fatty acid ethyl esters used in supplementary nutrition / J Microencapsul 18 : 347 ~ 357
[학술지(정기간행물)] - Wakil A / 2010 / Enhanced bioavailability of eicosapentaenoic acid from fish oil after encapsulation within plant spore exines as microcapsules / Lipids 45 : 645 ~ 649
[학술지(정기간행물)] - Haug IJ / 2011 / Bioavailability of EPA and DHA delivered by gelled emulsions and soft gel capsules / Eur J Lipid Sci Technol 113 : 137 ~ 145
[학술지(정기간행물)] - Mozafari MR / 2008 / Encapsulation of food ingredients using nanoliposome technology / Int J Food Prop 11 : 833 ~ 844
[학술지(정기간행물)] - Lamprecht A / 2001 / Influences of process parameters on preparation of microparticle used as a carrier system for O-3 unsaturated fatty acid ethyl esters used in supplementary nutrition / J Microencapsul 18 : 347 ~ 357
[학술지(정기간행물)] - Wakil A / 2010 / Enhanced bioavailability of eicosapentaenoic acid from fish oil after encapsulation within plant spore exines as microcapsules / Lipids 45 : 645 ~ 649
[학술지(정기간행물)] - Haug IJ / 2011 / Bioavailability of EPA and DHA delivered by gelled emulsions and soft gel capsules / Eur J Lipid Sci Technol 113 : 137 ~ 145
[학술지(정기간행물)] - Mozafari MR / 2008 / Encapsulation of food ingredients using nanoliposome technology / Int J Food Prop 11 : 833 ~ 844
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UCI(KEPA) : I410-ECN-0101-2017-594-000856708