Research Progress in Technologies of DHA Stabilization

LIU Jia-wei; WANG Xu; CAO Yan-ping; XU Duo-xia

doi:10.13386/j.issn1002-0306.2019.07.047

LIU Jia-wei, WANG Xu, CAO Yan-ping, XU Duo-xia. Research Progress in Technologies of DHA Stabilization[J]. Science and Technology of Food Industry, 2019, 40(7): 273-277. DOI: 10.13386/j.issn1002-0306.2019.07.047

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Research Progress in Technologies of DHA Stabilization

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Docosahexaenoic acid(DHA)has many important physiological functions.However,DHA is unstable and sensitive to oxygen,light and heat due to oxidation,which limites its application in food products. DHA stabilization technology is usually used to slow down the DHA oxidation process,reduce its oxidation and improve product stability and quality. In this article,the techniques of spray drying,coagulation,emulsion and nano-lipid carrier,which were commonly used in DHA stabilization research in recent years,were summarized,and the existing problems and development directions were discussed and forecasted.

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Research Progress in Technologies of DHA Stabilization

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