english espanol

Omega-3 nanoencapsulation: casein nanoparticles

Aug 25, 10 Omega-3 nanoencapsulation: casein nanoparticles

Posted by in PUFAs

Following the development of the encapsulation of docosahexaenoic acid with β-Lg, a whey protein, research was conducted in the Israel Institute of Technology to study the encapsulation of that same hydrophobic nutraceutical with casein protein. Caseins comprise about 80% of cow-milk proteins and consist of four main proteins:...

read more

Omega-3 encapsulation: whey protein nanoparticles

Jul 14, 10 Omega-3 encapsulation: whey protein nanoparticles

Posted by in PUFAs

Numerous studies have shown the health benefits of essential omega-3 polyunsaturated fatty acids (n-3 PUFA), such as docosahexaenoic acid (DHA, 22:6). The trend for reduction of fat consumption calls for the enrichment of non-fat or low-fat foodstuffs with such essential nutraceuticals. New technologies need to be developed so that,...

read more