Encapsulation of a lipid precursor, the eicopentaenoic acid, to study the development of the Crassostrea gigas oyster flavours
International audience 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 proc...
Published in: | Journal of Microencapsulation |
---|---|
Main Authors: | , , , , , |
Other Authors: | , , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
HAL CCSD
2003
|
Subjects: | |
Online Access: | https://hal.inrae.fr/hal-02677397 https://doi.org/10.3109/02652040309178047 |
id |
ftccsdartic:oai:HAL:hal-02677397v1 |
---|---|
record_format |
openpolar |
spelling |
ftccsdartic:oai:HAL:hal-02677397v1 2023-10-09T21:50:51+02:00 Encapsulation of a lipid precursor, the eicopentaenoic acid, to study the development of the Crassostrea gigas oyster flavours Jouzel, B. Pennarun, A.L Prost, C. Renard, Denis Poncelet, D. Demaimay, M. École nationale d'ingénieurs des techniques des industries agricoles et alimentaires (ENITIAA) Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA) Institut National de la Recherche Agronomique (INRA) 2003 https://hal.inrae.fr/hal-02677397 https://doi.org/10.3109/02652040309178047 en eng HAL CCSD Taylor & Francis info:eu-repo/semantics/altIdentifier/doi/10.3109/02652040309178047 hal-02677397 https://hal.inrae.fr/hal-02677397 doi:10.3109/02652040309178047 PRODINRA: 282818 ISSN: 0265-2048 EISSN: 1464-5246 Journal of Microencapsulation https://hal.inrae.fr/hal-02677397 Journal of Microencapsulation, 2003, 20 (1), pp.35-46. ⟨10.3109/02652040309178047⟩ Crassostrea gigas lipid complex coacervation Pacific oyster microencapsulation [SDV.IDA]Life Sciences [q-bio]/Food engineering info:eu-repo/semantics/article Journal articles 2003 ftccsdartic https://doi.org/10.3109/02652040309178047 2023-09-24T00:50:56Z International audience 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 supplied 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 microm in diameter and containing very small drops of cod liver oil (rich in EPA). The preservation of these microcapsules in seawater has been confirmed. Article in Journal/Newspaper Crassostrea gigas Pacific oyster Archive ouverte HAL (Hyper Article en Ligne, CCSD - Centre pour la Communication Scientifique Directe) Pacific Journal of Microencapsulation 20 1 35 46 |
institution |
Open Polar |
collection |
Archive ouverte HAL (Hyper Article en Ligne, CCSD - Centre pour la Communication Scientifique Directe) |
op_collection_id |
ftccsdartic |
language |
English |
topic |
Crassostrea gigas lipid complex coacervation Pacific oyster microencapsulation [SDV.IDA]Life Sciences [q-bio]/Food engineering |
spellingShingle |
Crassostrea gigas lipid complex coacervation Pacific oyster microencapsulation [SDV.IDA]Life Sciences [q-bio]/Food engineering Jouzel, B. Pennarun, A.L Prost, C. Renard, Denis Poncelet, D. Demaimay, M. Encapsulation of a lipid precursor, the eicopentaenoic acid, to study the development of the Crassostrea gigas oyster flavours |
topic_facet |
Crassostrea gigas lipid complex coacervation Pacific oyster microencapsulation [SDV.IDA]Life Sciences [q-bio]/Food engineering |
description |
International audience 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 supplied 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 microm in diameter and containing very small drops of cod liver oil (rich in EPA). The preservation of these microcapsules in seawater has been confirmed. |
author2 |
École nationale d'ingénieurs des techniques des industries agricoles et alimentaires (ENITIAA) Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA) Institut National de la Recherche Agronomique (INRA) |
format |
Article in Journal/Newspaper |
author |
Jouzel, B. Pennarun, A.L Prost, C. Renard, Denis Poncelet, D. Demaimay, M. |
author_facet |
Jouzel, B. Pennarun, A.L Prost, C. Renard, Denis Poncelet, D. Demaimay, M. |
author_sort |
Jouzel, B. |
title |
Encapsulation of a lipid precursor, the eicopentaenoic acid, to study the development of the Crassostrea gigas oyster flavours |
title_short |
Encapsulation of a lipid precursor, the eicopentaenoic acid, to study the development of the Crassostrea gigas oyster flavours |
title_full |
Encapsulation of a lipid precursor, the eicopentaenoic acid, to study the development of the Crassostrea gigas oyster flavours |
title_fullStr |
Encapsulation of a lipid precursor, the eicopentaenoic acid, to study the development of the Crassostrea gigas oyster flavours |
title_full_unstemmed |
Encapsulation of a lipid precursor, the eicopentaenoic acid, to study the development of the Crassostrea gigas oyster flavours |
title_sort |
encapsulation of a lipid precursor, the eicopentaenoic acid, to study the development of the crassostrea gigas oyster flavours |
publisher |
HAL CCSD |
publishDate |
2003 |
url |
https://hal.inrae.fr/hal-02677397 https://doi.org/10.3109/02652040309178047 |
geographic |
Pacific |
geographic_facet |
Pacific |
genre |
Crassostrea gigas Pacific oyster |
genre_facet |
Crassostrea gigas Pacific oyster |
op_source |
ISSN: 0265-2048 EISSN: 1464-5246 Journal of Microencapsulation https://hal.inrae.fr/hal-02677397 Journal of Microencapsulation, 2003, 20 (1), pp.35-46. ⟨10.3109/02652040309178047⟩ |
op_relation |
info:eu-repo/semantics/altIdentifier/doi/10.3109/02652040309178047 hal-02677397 https://hal.inrae.fr/hal-02677397 doi:10.3109/02652040309178047 PRODINRA: 282818 |
op_doi |
https://doi.org/10.3109/02652040309178047 |
container_title |
Journal of Microencapsulation |
container_volume |
20 |
container_issue |
1 |
container_start_page |
35 |
op_container_end_page |
46 |
_version_ |
1779313918870552576 |