{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,16]],"date-time":"2026-03-16T23:11:18Z","timestamp":1773702678216,"version":"3.50.1"},"reference-count":61,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2022,5,3]],"date-time":"2022-05-03T00:00:00Z","timestamp":1651536000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Cod liver oil (CLO) is an essential source of healthy \u03c9-3 fatty acids to be employed in functional meals. However, its autoxidation sensitivity, solubility, and odour present it as challenging to handle. Its encapsulation might mitigate these problems. This research studied using alginate\/lupine protein as a wall material for CLO encapsulation as well as to characterise CLO microcapsules for their size, sphericity factor, encapsulation efficiency, morphology (scanning electron microscopy), in vitro release, and thermal stability. In this study, the oxidative stability, quality parameters, and sensory attributes of meatballs enriched with free CLOs and encapsulated CLOs throughout storage at 4 \u00b1 1 \u00b0C for 16 days were assessed. The CLO microspheres had a homogeneous round shape, a diameter of 0.82 \u00b1 0.06 mm, a sphericity factor of 0.092 \u00b1 0.01, an encapsulation efficiency of 95.62% \u00b1 1.13%, and an accumulative release rate of 87.10% after 270 min in the stimulated gastrointestinal conditions. Additionally, it was discovered that encapsulated oil was more stable than free CLOs to heat treatments (70\u2013100 \u00b0C, 24 h). pH, thiobarbituric acid-reactive substances, peroxide value, conjugated dienes value, and carbonyl content of meatballs enriched with microencapsulated CLOs were significantly lower when compared to free CLOs and\/or control samples. CLO microcapsules improved the sensory characteristics of meatballs throughout storage; however, meatballs directly containing CLOs were rejected. Thus, the viability of alginate\/LPI complex microcapsules containing CLOs to enrich meat products subjected to storage with refrigeration could be indicated without any change in the characteristics.<\/jats:p>","DOI":"10.3390\/foods11091328","type":"journal-article","created":{"date-parts":[[2022,5,3]],"date-time":"2022-05-03T08:26:35Z","timestamp":1651566395000},"page":"1328","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":19,"title":["Cod Liver Oil\u2019s Encapsulation into Sodium Alginate\/Lupin Protein Beads and Its Application in Functional Meatballs\u2019 Preparation"],"prefix":"10.3390","volume":"11","author":[{"given":"Essam Mohamed","family":"Elsebaie","sequence":"first","affiliation":[{"name":"Food Technology Department, Faculty of Agricultural, Kafrelsheikh University, Kafr El-sheikh 33516, Egypt"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Mona Morgan","family":"Kassem","sequence":"additional","affiliation":[{"name":"Agricultural Engineering Department, Faculty of Agricultural, Kafrelsheikh University, Kafr El-sheikh 33516, Egypt"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Mona Metwally","family":"Mousa","sequence":"additional","affiliation":[{"name":"Food Science & Technology Department, Faculty of Home Economics, Al-Azhar University, Tanta 11651, Egypt"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Mahmoud Abdelhakiem Mansour","family":"Basuony","sequence":"additional","affiliation":[{"name":"Agricultural Engineering Department, Faculty of Agricultural, Kafrelsheikh University, Kafr El-sheikh 33516, Egypt"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Neveen M.","family":"Zeima","sequence":"additional","affiliation":[{"name":"Nutrition & Food Science Department, Faculty of Home Economics, Al-Azhar University, Tanta 11651, Egypt"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Rowida Younis","family":"Essa","sequence":"additional","affiliation":[{"name":"Food Technology Department, Faculty of Agricultural, Kafrelsheikh University, Kafr El-sheikh 33516, Egypt"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2022,5,3]]},"reference":[{"key":"ref_1","unstructured":"Pranoto, Y., and Rakshit, S.K.J.A. 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