Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Carboxylic Acids to Esters: Acid-Catalyzed (Fischer) Esterification Overview01:20

Carboxylic Acids to Esters: Acid-Catalyzed (Fischer) Esterification Overview

20.8K
The Fischer esterification reaction was developed by the German chemist Emil Fischer in 1895. It is a condensation reaction between carboxylic acids and alcohols in an acidic medium to give esters and water.
20.8K
Carboxylic Acids to Esters: Acid-Catalyzed (Fischer) Esterification Mechanism01:13

Carboxylic Acids to Esters: Acid-Catalyzed (Fischer) Esterification Mechanism

10.0K
Carboxylic acids react with alcohols to yield esters via an acid-catalyzed condensation reaction called Fischer esterification. This is a nucleophilic acyl substitution reaction that proceeds via a tetrahedral intermediate, where a water molecule is eliminated as the leaving group.
10.0K

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Effectiveness of a Novel ω-3 Krill Oil Agent in Patients With Severe Hypertriglyceridemia: A Randomized Clinical Trial.

JAMA network open·2022
Same author

Laccase-catalyzed oxidative cross-linking of tyrosine and potato patatin- and lysozyme-derived peptides: Molecular and kinetic study.

Enzyme and microbial technology·2020
Same author

Evaluation of OM3-PL/FFA Pharmacokinetics After Single and Multiple Oral Doses in Healthy Volunteers.

Clinical therapeutics·2019
Same author

A Single-dose, Comparative Bioavailability Study of a Formulation containing OM3 as Phospholipid and Free Fatty Acid to an Ethyl Ester Formulation in the Fasting and Fed States.

Clinical therapeutics·2019
Same author

Lyoprotection and stabilization of laccase extract from Coriolus hirsutus, using selected additives.

AMB Express·2018
Same author

Selected dehydrogenases in Yarrowia lipolytica JMY 861: their role in the synthesis of flavor compounds.

Bioscience, biotechnology, and biochemistry·2016

Related Experiment Video

Updated: Feb 17, 2026

Extraction of Plant-based Capsules for Microencapsulation Applications
10:54

Extraction of Plant-based Capsules for Microencapsulation Applications

Published on: November 9, 2016

12.6K

Microencapsulation of esterified krill oil, using complex coacervation.

Selim Kermasha1, Sarya Aziz1, Jagpreet Gill1

  • 1a Department of Food Science and Agricultural Chemistry , McGill University , Ste-Anne de Bellevue , Canada.

Journal of Microencapsulation
|December 6, 2017
PubMed
Summary
This summary is machine-generated.

Microencapsulation of esterified krill oil (EKO) using gelatin improved its stability and delayed oxidation. Optimal results were achieved with gelatin pH 8.0 and ultrasonic processing, enhancing shelf-life.

Keywords:
Krill oilbeef gelatinecomplex coacervationgum Arabiclipasephenolic lipids

More Related Videos

Self-Nanoemulsification of Healthy Oils to Enhance the Solubility of Lipophilic Drugs
08:18

Self-Nanoemulsification of Healthy Oils to Enhance the Solubility of Lipophilic Drugs

Published on: July 27, 2022

1.6K
High Throughput Single-cell and Multiple-cell Micro-encapsulation
16:19

High Throughput Single-cell and Multiple-cell Micro-encapsulation

Published on: June 15, 2012

19.3K

Related Experiment Videos

Last Updated: Feb 17, 2026

Extraction of Plant-based Capsules for Microencapsulation Applications
10:54

Extraction of Plant-based Capsules for Microencapsulation Applications

Published on: November 9, 2016

12.6K
Self-Nanoemulsification of Healthy Oils to Enhance the Solubility of Lipophilic Drugs
08:18

Self-Nanoemulsification of Healthy Oils to Enhance the Solubility of Lipophilic Drugs

Published on: July 27, 2022

1.6K
High Throughput Single-cell and Multiple-cell Micro-encapsulation
16:19

High Throughput Single-cell and Multiple-cell Micro-encapsulation

Published on: June 15, 2012

19.3K

Area of Science:

  • Food Science and Technology
  • Marine Biotechnology
  • Nutritional Biochemistry

Background:

  • Krill oil (KO) is rich in beneficial compounds but prone to oxidation.
  • Esterification of KO with 3,4-dihydroxyphenylacetic acid (DHPA) creates esterified krill oil (EKO).
  • Phenolic lipids (PLs) in EKO can impact emulsion stability.

Purpose of the Study:

  • To investigate the microencapsulation of EKO via complex coacervation.
  • To evaluate factors affecting the stability of gelatin (GE)-EKO emulsions.
  • To determine the effectiveness of microencapsulation in preventing EKO oxidation.

Main Methods:

  • Esterification of krill oil with DHPA to produce EKO.
  • Complex coacervation for EKO microencapsulation using gelatin.
  • Investigation of gelatin pH and emulsification devices (homogenizer, ultrasonic processor).
  • Assessment of emulsion stability and peroxide value over 25 days at 25°C.

Main Results:

  • DHPA and PLs in EKO influenced GE-EKO emulsion stability.
  • Ultrasonic liquid processor was more effective than a homogenizer for emulsification.
  • Gelatin pH 8.0 yielded superior storage stability and significantly lower peroxide values compared to pH 6.5.
  • Microencapsulation effectively delayed oxidation product development for 25 days.

Conclusions:

  • Microencapsulation of EKO using complex coacervation is a viable method for stabilization.
  • Optimizing gelatin pH and employing ultrasonic processing enhances the protective effect against oxidation.
  • This technique extends the shelf-life of EKO, preserving its nutritional quality.