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首页> 外文期刊>Journal of Microencapsulation: Microcapsules Liposomes Nanoparticles Microcells Microspheres >Encapsulation of a lipid precursor, the eicosapentaenoic acid, to study the development of the Crassostrea gigas oyster flavours
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Encapsulation of a lipid precursor, the eicosapentaenoic acid, to study the development of the Crassostrea gigas oyster flavours

机译：封装脂质前体二十碳五烯酸，以研究Crassostrea gigas牡蛎风味的发展

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摘要

The present study is part of a larger project whose aim is to understand how the oyster Crassostrea gigas develops its aromas from a lipid precursor, the eicosapentaenoic acid (EPA), in glyceride form. The objective of this study is, therefore, to prepare an encapsulation process that will enable the bivalve to be supplier with this lipid precursor. The complex coacervation method was chosen as it gave the best compatible microcapsules with respect to the nutritional aspects of oyster (i.e. digestibility) and the environmental constraints (i.e. behaviour and stability in seawater)> The aim of this study is to manufacture and optimize a process of complex coacervation, to obtain capsules made of gelatin and acacia gum with a size under 100 #mu#m in diameter and containing very small drops of cod liver oil (rich in EPA). The preservation of these microcapsules in seawater has been confirmed.
机译：本研究是一个更大项目的一部分，该项目的目的是了解牡蛎Crassostrea gigas如何从甘油酯形式的脂质前体二十碳五烯酸（EPA）开发出香气。因此，本研究的目的是要准备一种封装工艺，以使双壳类动物成为该脂质前体的供应商。选择复杂的凝聚法是因为它在牡蛎的营养方面（即消化率）和环境限制因素（即在海水中的行为和稳定性）提供了最佳的相容性微囊>本研究的目的是制造和优化工艺通过复杂的凝聚，获得由明胶和阿拉伯胶制成的胶囊，其直径小于100＃μm，并且含有非常小滴的鱼肝油（富含EPA）。这些微胶囊在海水中的保存已得到证实。

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