Effect of microencapsulation on the quality attributes of fish oil

This study was to examine the effect of different concentration of sodium alginate on the quality attributes of fish oil and different concentration of Vitamin E on the quality attributes of fish oil during storage. On the basis of result obtained, fish oil microcapsules prepared using 5% of sodium alginate was found to be most suitable for microcapsule preparation. Furthermore, from the results of sensory, biochemical, physical and proximate analysis of experiment-2, it can be stated that fish oil microcapsules prepared with 5% of sodium alginate and 1ml of Vitamin E was found stable shelf-life for 60 days at room temperature in glass bottle.