Alfaroa, L., Hayesb, D., Boenekec, C., Xua, Z., Bankstona, D., Bechteld., P.J. and Sathivelab, S., 2015. Physical properties of a frozen yogurt fortified with a nano-emulsion containing purple rice bran oil. LWT - Food Science and Technology, 62(2), pp. 1184-1191. DOI: 10.1016/j.lwt.2015.01.055.
Azizanbari, C., Ghanbarzadeh, B., Hamishehkar, H. and Hosseini, M., 2013. Gellan-caseinate nanocomplexes as a Carrier of omega-3 fatty acids: Study of particle size, rheological properties and encapsulation efficiency. Electronic Journal of Food Processing and Preservation,
5(2), pp. 19–42. DOI:
20.1001.1.2 4233544.1392.5.2.2.2. (In Persian).
Barrantes, E., Tamime, A.Y., Sword, A.M., Muir, D.D. and Kaláb, M., 1996. The manufacture of set-type natural yoghurt containing different oils - 2: rheological properties and microstructure.
International Dairy Journal,
6, pp. 827-837.
DOI:10.1016/0958-6946(96)00010-6.
Bligh, E. G. and Dyer, W. J., 1959. A rapid method for total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology, 37, pp. 911–917. DOI: 10.1139/o59-099.
Carneiro, H.C.F., Tonon, R.V., Grosso, C.R.F. and Hubinger, M.D., 2013. Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials.
Journal of Food Engineering, 115, pp. 443–451.
DOI: 10.1016/j.jfoodeng.2012.03.033.
Chen, H., and Zhong, Q., 2014. Processesimproving the dispersibility of spray-dried zein nanoparticles using sodium caseinate.
Food Hydrocolloids,
35, pp. 358-366.
DOI: 10.1016/j.foodhyd.2013.06.012.
Drusch, S., Serfert, Y., Berger, A., Shaikh, M.Q., Ratzke, K., Zaporojtchenko, V. and Schwarz, K., 2012. New insights into the microencapsulation properties of sodium Caseinate and hydrolyzed casein.
Food Hydrocolloids,
27, pp. 332-338.
DOI: 10.1016/j.foodhyd.2011.10.001.
Esfahani, R., Jafari, S. M., Jafarpour, A. and Dehnad, D., 2019. Loading of fish oil into nanocarriers prepared through gelatin gum Arabic complexation.
Food Hydrocolloids,
90, pp. 291–298.
DOI: 10.1016/j.foodhyd.2018.12.044.
Feizollahi, E., Hadian, Z. and Honarvar, Z., 2018. Food fortification with omega-3 fatty acids; microencapsulation as an addition method.
Current Nutrition & Food Science, 14(2), pp. 90–103.
DOI:10.2174/1573401313666170728 151350.
Gallardo, G., Guida, L., Martínez, V., López, M. C., Bernhardt, D., Blasco, R., Pedroza-Islas, R. and Hermida, L. G., 2013. Microencapsulation of linseed oil by spray drying for functional food application
. Food Research International,
52(2), pp. 473-482.
DOI: 10.1016/j.foodres.2013.0 1.020.
Ghorbanzade, T., Jafari, S. M., Akhavan, S. and Hadavi, R., 2017. Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yogurt.
Food Chemistry,
216, pp. 146–152. DOI:
10.1016/j.foodchem.2016.08.0 22.
Ghorbanzade, T., Akhavan-Mahdavi, S., Kharazmi, M., Ibrahim, S. and Jafari, S.M., 2022. Loading of fish oil into β-cyclodextrin nanocomplexes for the production of a functional yogurt.
Food Chemistry,15, pp. 100406.
DOI: 10.1016/j.fo chx.2022.100406.
Goksen, G., Fabra, M. J., Ekiz, H. I. and Lopez-Rubio, A., 2020. Phytochemical-loaded electrospun nanofibers as novel active edible films: Characterization and antibacterial efficiency in cheese slices.
Food Control,
112, pp. 107133.
DOI: 10.1016/j.foodcont.202 0.107133.
Goula, A.M. and Adamopoulos, K.G., 2012. A new technique for spray-dried encapsulation of lycopene.
Drying Technology,
30 (6), pp. 641-652.
DOI: 10.1080/07373937.2012.655871.
Gowda, A., Sharma, V., Goyal, A., Singh, A. and Arora, S., 2018. Process optimization and oxidative stability of omega-3 ice cream fortified with flaxseed oil microcapsules. Journal of Food Science and Technology, 55(5), pp. 1705–1715. DOI: 10.1007/s13197-018-3083-4.
Gumus, C. E. and Gharibzahedi, S. M. T., 2021. Yogurts supplemented with lipid emulsions rich in omega-3 fatty acids: new insights into the fortification, microencapsulation, quality properties, and health-promoting effects.
Trends in Food Science & Technology,
110, pp. 267–279.
DOI: 10.1016/j.tifs.2021.02.016.
Hamed, S. F., Soliman, T. N., Hassan, L. K. and Abo-Elwafa, G., 2019. Preparation of functional yogurt fortified with fish oil-in-water nanoemulsion.
Egyptian Journal of Chemistry,
62, pp. 301-314. DOI:
10.21608/EJCHEM.2 019.18621.2149.
Hasani, Sh., Ojagh, M., Hasani, M. and Ghorbani, M., 2019. Sensory and Technological Properties of Developed Functional Bread Enriched by Microencapsulated Fish Oil.
Progress in nutrition,
21(1), pp. 406-415. DOI:
10.23751/p n.v21i1-S.6202.
Hundre, S.Y., Karthik, P. and Anandharamakrishnan, C., 2015. Effect of whey protein isolate and beta cyclodextrin wall systems on stability of microencapsulated vanillin by spray-freeze drying Method. Food Chemistry, 174, pp. 16-24. DOI: 10.1016/j.foodchem.2014.11.016.
Iranian National Standard No. 2752, 1994. Method for determining total acidity and pH in milk and its products. second edition. (In Persian).
Jafari, S.M., Assadpoor, E., Bhandari, B. and He, Y., 2008. Nano-particle encapsulation of fish oil by spray drying.
Food Research International,
41, pp. 172–183.
DOI: 10.1016/j.foodres.20 07.11.002.
Jafari, S. M., 2019. Biopolymer Nanostructures for Food Encapsulation Purposes: Academic Press.
Long, Z., Zhao, Q., Liu, T., Kuang, W., Xu, J. and Zhao, M., 2012. Role and properties of guar gum in sodium caseinate solution and sodium caseinate stabilized emulsion.
Food Research International,
49, pp. 545–552.
DOI: 10.1016/j.foodres.2012.07.032.
Mahdavi, S. A., Sadeghi, R., Faridi, A., Hedayati, S., Shaddel, R., Dima, C., and Jafari, S. M. 2022. Nanodelivery systems for d-limonene; techniques and applications.
Food Chemistry, 132479.
DOI:10.1016/j.foodchem.2022.132479.
Mahdian, E. and Mazaheri Tehrani, M., 2007. Evaluation the effect of milk total solids on the relationship between growth and activity of starter cultures and quality of concentrated yoghurt. American-Eurasian Journal of Agricultural and Environmental Science, 2 (5), pp. 587-592.
Miguel, G. A., Jacobsen, C., Prieto, C., Kempen, P. J., Lagaron, J. M., Chronakis, I. S. and García-Moreno, P. J., 2019. Oxidative stability and physical properties of mayonnaise fortified with zein electrosprayed capsules loaded with fish oil.
Journal of Food Engineering,
263, pp. 348–358.
DOI: 10.1016/j.jfoodeng.2019.07.019.
Nejat Pirsaraii, E., Zakipour Rahimabadi, E., Babakhani, A. and Aminpour Daphchahi, E., 2021. Quality characteristics and fatty acid profile of Siahmezgi cheese fortified by encapsulated fish oil. Iranian Food Science and Technology Research Journal, 17(5), pp. 761-772. DOI: 10.22067/ifstrj.v17i5.87590. (In Persian).
- Nouri, M., Ezzatpanah, H., Abbasi, S. and Behmadi, H., 2013. Investigating the stability of chemical and physical characteristics of non-fat set yoghurt containing textured milk during the storage time.
Food Sciences and Technology,
10 (40), pp. 66-57. URL:
//fsct.modares.ac.ir/art icle-7-6845-fa.html. (In Persian).
Ojagh, S. M. and Hasani, S. 2018. Characteristics and oxidative stability of fish oil nanoliposomes and its application in functional bread.
Journal of Food Measurement and Characterization,
12(2), pp. 1084–1092. DOI:
10.1007/s11694-018-9724-5.
Pegg, R.B. and Shahidi, F., 2007. Encapsulation, stabilization, and controlled release of food ingredients and bioactives. In M. S. Rahman (Ed.), Handbook of Food Preservation, 2nd Edition Boca Raton, FL: CRC Press, 509-586
Pourashouri, P., Shabanpour, B., Kordjazi, M. and Jamshidi, A., 2020. Characteristic and shelf life of fish sausage: Fortification with fish oil through emulsion and gelled emulsion incorporated with green tea extract.
Journal of the Science of Food and Agriculture,
100(12), pp. 4474–4482.
DOI: 10.1002/jsfa.10488.
Pourashouri, P., Shabanpour, B., Heydari, S. and Raeisi, S., 2021. Encapsulation of fish oil by carrageenan and gum tragacanth as wall materials and its application to the enrichment of chicken nuggets.
LWT,
137, pp. 110334.
DOI: 10.1016/j.lwt.2020.110334.
Rocha, G.A., Favaro-Trindade, C.S. and Grosso, C.R.F., 2012. Microencapsulation of lycopene by spray drying: Characterization, stability and application of microcapsules.
Food and Bioproducts Processing,
90(1), 37–42.
DOI: 10.1016/j.fbp.2011.01.001.
Seo, M.H., Lee, S.Y., Chang, Y.H. and Kwak, H.S., 2009. Physicochemical, microbial, and sensory properties of yogurt supplemented with nanopowdered chitosan during storage.
American Dairy Science Association,
92, pp. 5907–5916. DOI:
10.3168/jds.2009-2520.
Shegelman, I., Vasilev, A., Shtykov, A., Sukhanov, Y., Galaktionov, O. and Kuznetsov, A., 2019. Food fortification-problems and solutions. Eurasian. Journal of Biosciences, 13 (2), pp. 1089-1100.
Sridhar, K., Sharma, M., Choudhary, A., Kumar Dikkala, P. and Narsaiah, K., 2021. Fish and garlic oils hybridized microcapsules: Fortification in functional bread. Journal of Food Processing and Preservation, 45, p. 15346. DOI: 10.1111/jfpp. 15346.
Supavititpatana, P., Wirjantoro, T.I. and Raviyan, P., 2010. Characteristics and shelf-life of corn milk yogurt. Chiang Mai University Journal of Natural Sciences, 9(1), pp. 133–149. Chrome extension://efaidnbmnnnibpcajpcglclefindmkaj/.https://cmuj.cmu.ac.th/uploads/journal_list_index/417710011.pdf
Tamjidi, F., Nasirpour, A. and Shahedi, M., 2013. Mixture Design Approach for Evaluation of Fish Oil Microencapsulation in Gelatin-Acacia Gum Coacervates.
International Journal of Polymeric Materials and Polymeric Biomaterials, 62, pp. 444–449.
DOI: 10.1080/00914037.2012.719138.
Zhong, J., Yang, R., Cao, X., Liu, X. and Qin, X., 2018. Improved physicochemical properties of yogurt fortified with fish oil/γ-oryzanol by nanoemulsion technology. Molecules, 23(1), pp. 56. DOI: 10.3390/molecules23010056.
)