Oxidation stability of eicosapentaenoic and docosahexaenoic acid included in cyclodextrins |
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| Authors: | H Yoshii T Furuta A Yasunishi Y -Y Linko P Linko |
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| Institution: | (1) Department of Biotechnology, Tottori University, 680 Tottori, Japan;(2) Department of Biochemical Engineering, Toyama National College of Technology, 939 Toyama, Japan;(3) Department of Chemical Engineering, Helsinki University of Technology, FIN-02150 Espoo, Finland |
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| Abstract: | We have proposed a novel method for complexing of the  -3 polyunsaturated fatty acids (PUFA), such as eicosapentaenoic and docosahexaenoic acids, with cyclodextrin as dry powders by a twin-screw kneader. The effect of various oxidation conditions on powdery PUFA were investigated. Further, the powdery PUFA developed was employed in the preparation of fish meal as a functional sea food paste. |
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