Synergistic Garlic Biomass-Derived Cellulose Nanocrystals and Soy Protein for Stabilised Fish Oil Encapsulation
Garlic-skin cellulose nanocrystals combined with soy protein isolate encapsulated fish oil. The 10% fish oil, 3% GCNC and 7% SPI formulation achieved 65.77% encapsulation, the best powder flow in the experiment, oxidation below the chosen threshold and greater simulated intestinal than gastric release. It valorises biomass but has not been tested in real foods or people.