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Home > News > New omega-3 encapsulation could enhance stability for soft gels

August 13th, 2010

New omega-3 encapsulation could enhance stability for soft gels

Abstract:
Researchers have developed a new way to stabilise omega-3 nutraceuticals, using elecrosprayed zein encapsulation.

Scientists from the Spanish Council for Scientific Research (CSIC), report in the Journal of Food Science that the technique has wider potential for the development of functional foods.

"The current study demonstrated that electrospinning technology, and in particular the electrospraying process, is a potential new platform for enhanced stabilization by encapsulation of omega-3 PUFA," wrote the researchers, led by Dr Jose-Maria Lagaron, of the Group for Novel Materials and Nanotechnology at CSIC.

Source:
nutraingredients-usa.com

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