Impact of extraction, refining and concentration stages on the stability of fish oil

2013 ◽  
pp. 111-129 ◽  
Author(s):  
Å. Oterhals ◽  
G. Vogt
Keyword(s):  
Fish Oil ◽  
The Stability ◽  
Extraction Refining

Skipjack roe protein hydrolysate combined with tannic acid increases the stability of fish oil upon microencapsulation

2014 ◽  
Vol 117 (5) ◽  
pp. 646-656 ◽  
Author(s):  
Rossawan Intarasirisawat ◽  
Soottawat Benjakul ◽  
Wonnop Vissessanguan ◽  
Sajid Maqsood ◽  
Kazufumi Osako
Keyword(s):  
Fish Oil ◽  
Tannic Acid ◽  
Protein Hydrolysate ◽  
The Stability

Preparation of alginate core–shell beads with different M/G ratios to improve the stability of fish oil

LWT ◽  
2017 ◽  
Vol 80 ◽  
pp. 304-310 ◽  
Author(s):  
Qionglin Wu ◽  
Tao Zhang ◽  
Yong Xue ◽  
Changhu Xue ◽  
Yuming Wang
Keyword(s):  
Fish Oil ◽  
Core Shell ◽  
Shell Beads ◽  
The Stability

Influence of the protein type on the stability of fish oil in water emulsion obtained by glass microfluidic device

2018 ◽  
Vol 77 ◽  
pp. 96-106 ◽  
Author(s):  
Talita A. Comunian ◽  
Raheleh Ravanfar ◽  
Michael J. Selig ◽  
Alireza Abbaspourrad
Keyword(s):  
Fish Oil ◽  
Microfluidic Device ◽  
Water Emulsion ◽  
Oil In Water ◽  
The Stability ◽  
Oil In Water Emulsion

Effect of xanthan/enzyme-modified guar gum mixtures on the stability of whey protein isolate stabilized fish oil-in-water emulsions

2016 ◽  
Vol 212 ◽  
pp. 332-340 ◽  
Author(s):  
Pavan Kumar Chityala ◽  
Hanna Khouryieh ◽  
Kevin Williams ◽  
Eric Conte
Keyword(s):  
Fish Oil ◽  
Whey Protein ◽  
Guar Gum ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Oil In Water ◽  
The Stability

scholarly journals “Characterization of Biodiesels Produced using Mixed Base Catalyst by Gas Chromatography & FTIR Spetroscopy”

2020 ◽  
Vol 9 (8) ◽  
pp. 668-672
Keyword(s):  
Gas Chromatography ◽  
Fish Oil ◽  
Unsaturated Fatty Acids ◽  
Methyl Esters ◽  
Infrared Spectrometry ◽  
Base Catalyst ◽  
Characterization Studies ◽  
The Stability

In this study, fish oil & cottonseed oils were used to produce their individual methyl esters using a mixed base catalyst (Sodium hydroxide & di-sodium phosphate). The produced biodiesels were characterized to check the quality of biodiesel and to establish the feasibility of using the mixed base catalyst for production of biodiesels. The biodiesel was characterized by FTIR (Fourier Transform infrared spectrometry) and GC (Gas Chromatography) tests and the other important properties of biodiesel were found out and compared with that of diesel. FTIR test confirms complete conversion of biodiesel from individual oils and the fuel properties were found to be within the range prescribed in ASTM standards. GC analysis has shown presence of more unsaturated fatty acids in cottonseed oil and less in fish oil biodiesel throwing some light on the stability of the fuels. The present characterization studies has established the potential use of mixed base catalyst during transesterification reactions.

scholarly journals Antioxidant Effect on Oxidation Stability of Blend Fish Oil Biodiesel with Vegetable Oil Biodiesel and Petroleum Diesel Fuel

2013 ◽  
Vol 2 (2) ◽  
pp. 75-80
Author(s):  
M. Hossain ◽  
S.M.A Sujan ◽  
M.S. Jamal
Keyword(s):  
Fish Oil ◽  
Vegetable Oil ◽  
Diesel Fuel ◽  
Rapeseed Oil ◽  
Oxidation Stability ◽  
Stability Behavior ◽  
Rancimat Method ◽  
Effective Antioxidant ◽  
The Stability ◽  
Low Sulfur

Two different phenolic synthetic antioxidants were used to improve the oxidation stability of fish oil biodiesel blends with vegetable oil biodiesel and petroleum diesel. Butylhydroxytoluene (BHT) most effective for improvement of the oxidation stability of petro diesel, whereas  tert-butylhydroquinone (TBHQ) showed good performance in fish oil biodiesel. Fish oil/Rapeseed oil biodiesel mixed showed some acceptable results in higher concentration ofantioxidants. TBHQ showed better oxidation stability than BHT in B100 composition. In fish oil biodiesel/diesel mixed fuel, BHT was more effective antioxidant than TBHQ to increase oxidationstability because BHT is more soluble than TBHQ. The stability behavior of biodiesel/diesel blends with the employment of the modified Rancimat method (EN 15751). The performance ofantioxidants was evaluated for treating fish oil biodiesel/Rapeseed oil biodiesel for B100, and blends with two type diesel fuel (deep sulfurization diesel and automotive ultra-low sulfur or zero sulfur diesels). The examined blends were in proportions of 5, 10, 15, and 20% by volume of fish oilbiodiesel.

scholarly journals Effect of Several Antioxidants on the Stability of Fish Oil

1993 ◽  
Vol 42 (9) ◽  
pp. 680-684 ◽  
Author(s):  
Minoru AOYAMA ◽  
Hiromu KANEMATSU ◽  
Masato TSUKAMOTO ◽  
Shigeru TOKAIRIN ◽  
Isao NIIYA
Keyword(s):  
Fish Oil ◽  
The Stability

scholarly journals Comparative Study on Different Drying Methods of Fish Oil Microcapsules

2017 ◽  
Vol 2017 ◽  
pp. 1-7 ◽  
Author(s):  
Yuqi Pang ◽  
Xu Duan ◽  
Guangyue Ren ◽  
Wenchao Liu
Keyword(s):  
Fish Oil ◽  
Spray Drying ◽  
Freeze Drying ◽  
Product Yield ◽  
Drying Methods ◽  
High Quality ◽  
Short Processing Time ◽  
Long Time ◽  
Spray Freeze Drying ◽  
The Stability

Microencapsulation is widely used to minimize the oxidation of fish oil products. This study compared the effects of different drying methods, for example, spray drying (SD), freeze drying (FD), and spray freeze drying (SFD) on the microencapsulation of fish oil. Spray drying (SD) is the most common method for producing fish oil microcapsules, and it has low operation cost and short processing time, while the product yield and quality are poor. Freeze drying (FD) can be used to produce oil microcapsules with high quality, but it takes long time and high overall cost for drying. Spray freeze drying (SFD) is a new method for the preparation of microcapsules, which combines the SD and FD processes to obtain high quality powder. The yield of powder reached 95.07% along with porous structure by SFD. The stability and slow-release property of SFD products were better than those of SD and FD, which showed that SFD improved product storage stability and potential digestibility.

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