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Kralovec, J.A., Zhang, S., Zhang, W. and Barrow, J.C. (2011) A Review of the Process in Enzymatic Concentration and Microencapsulation of Omega-3 Rich Oil from Fish and Microbial Sources. Food Chemistry, 131, 639-644.
http://dx.doi.org/10.1016/j.foodchem.2011.08.085

has been cited by the following article:

• TITLE: Acrocomia aculeata (Jacq.) Lodd. Oil Microencapsulation by Complex Coacervation: Preservation of Bioactive Compounds

  AUTHORS: Caroline Honaiser Lescano, Eliana Janet Sanjinez-Argandoña, Eduardo José de Arruda, Cândida Aparecida Leite Kassuya, Izabel Cristina Freitas Moraes

  KEYWORDS: Microencapsulation, Acrocomia aculeata, Carotenoids, Antioxidant Activity

  JOURNAL NAME: Journal of Encapsulation and Adsorption Sciences, Vol.4 No.4, November 7, 2014

  ABSTRACT: Acrocomia aculeata (Jacq.) Lodd. shows possibilities for pharmaceutical, food and chemical use. However, its application is limited due to the loss of its bioactive components. Microencapsulation may be an alternative to reduce such problems. A step-by-step optimization approach was used in this work for preservation of bioactive compounds. The applied technique to microencapsulate the Acrocomia aculeata oil was efficient, producing between 64% and 99% of microcapsules and 59% to 97% of encapsulated oil. In the experimental design, temperature was the parameter that significantly influenced the carotenoids of microcapsules. Complex coacervation helped to preserve carotenoids and the antioxidant activity, and an interaction between the temperature and the content was observed for such preservation.