Effects of different carbohydrates as drying aids on the properties of fish oil powders
), improved loading yields (91.5-98.1% vs. 84.3%), higher loading capacities (26.3-28.6% vs. 24.2%), greater encapsulation efficiencies (98.3-98.7% vs. 97.9%), and elevated peroxide values (540-602 vs. 517 mmol/kg oil) than the monosaccharide. The results indicate that low molecular weight carbohydrates are promising drying aids for fish oil encapsulation and contribute to understanding the relationship between carbohydrate drying aids and the properties of oil powders.
Authors
- Zhengquan Wang (ORCID: https://orcid.org/0000-0003-0972-127X)
- Qiqi Bian
- Jian Zhong
- Xichang Wang
- Wenjie Zhang
- Lijia Chen
Institutions
- Shanghai University (CN)
- Shanghai Medical College of Fudan University (CN)
- Shanghai Jiao Tong University (CN)
- XinHua Hospital (CN)
- Shanghai FRP Research Institute (China) (CN)
- Shanghai Ocean University (CN)
Publication Details
- Journal
- npj Science of Food
- Published
- 2026-04-22
- DOI
- https://doi.org/10.1038/s41538-026-00857-w
- Primary Topic
- Microencapsulation and Drying Processes
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Shanghai Municipal Health Commission
- National Natural Science Foundation of China