Enhancing the Stability and Sensory Quality of Algae Oil Through Optimized Spray-Dried Microencapsulation for Food Fortification

This study investigated the microencapsulation of omega-3-rich algae oil using spray drying to enhance its oxidative stability and sensory acceptability for food fortification. Emulsions were prepared using maltodextrin and gum Arabic as wall materials and processed under controlled conditions of i...

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Detalhes bibliográficos

Principais autores:	Muhammad TALHA, Muhammad Kamran KHAN, Muhammad Haseeb AHMAD, Muhammad IMRAN
Formato:	Artigo
Idioma:	Inglês
Publicado em:	AcademicPres 2026-06-01
coleção:	Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology
Assuntos:	Algae oil; spray drying; microencapsulation efficiency; oxidative stability; sensory evaluation.
Acesso em linha:	https://journals.usamvcluj.ro/index.php/fst/article/view/15425
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