Abstract
Abstract Encapsulation of structurally sensitive compounds within a solid lipid matrix provides a barrier to prooxidant compounds and effectively limits the extent of oxidative degradation. Encapsulated docosahexaenoic acid (DHA) methyl ester was examined as a model compound for functional foods and feeds. Solid lipid particles were prepared from triacylglycerols and evaluated by differential scanning calorimetry. Thermal characteristics of the lipids used to form the particle were related to structure and could be adjusted by selection of the appropriate component fatty acids. Encapsulation by solid lipid particles provides a method to inhibit oxidation and improve shelf life of products formulated with DHA.
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