Table 3. The mass fractions of bioactive compounds on dry mass basis of the extracts from anchovy by-products obtained by supercritical CO₂ fluid extraction (SFE CO₂) microencapsulated in the isolated whey protein and casein matrices without (C_m and with transglutaminase-mediated crosslinking (T_m).

		Powder
Compound		Cm		Tm
		w(compound)/(mg/g)
Fatty acid
Palmitic		(32.7±0.1)aA		(27.82±0.06)aB
Oleic		(10.97±0.03)bA		(9.2±0.2)bB
Palmitoleic		(9.39±0.07)cA		(7.85±0.05)cB
Stearic		(7.15±0.04)eA		(6.1±0.1)eB
Myristic		(8.4±0.2)dA		(6.96±0.02)dB
Pentadecanoic		(1.18±0.01)iA		(1.002±0.005)iB
Linoleic		(3.83±0.03)fA		(3.16±0.05)fB
α-Linolenic		(0.891±0.005)jA		(0.81±0.01)iB
γ-Linolenic		(0.35±0.01)lA		(0.35±0.01)kA
Eicosenoic		(2.93±0.03)hA		(2.42±0.04)hB
Eicosapentaenoic		(2.30±0.01)gA		(2.01±0.03)gB
Eicosadienoic		(2.923±0.004)kA		(2.52±0.01)jB
Eicosatrienoic		(0.594±0.006)klA		(0.58±0.01)jA
Arachidonic		nd		nd
Total		(81.2±0.9)A		(68.8±0.8)B
Phytosterol
Campesterol		nd		nd
β-Sitosterol		nd		nd
Cholesterol		(19.3±1.5)aA		(16.6±0.4)aB
Cholesta-3,5-dien-7-one		(0.20±0.02)bA		(0.18±0.01)bB
Isofucosterol		(0.05±0.01)cA		(0.030±0.003)dB
Desmosterol		(0.05±0.01)cA		(0.040±0.005)cA
Total		(19.6±2.2)A		(16.8±0.6)B
Tocopherol
α-Tocopherol	(0.044±0.005)B		(0.055±0.006)A

Results are presented as mean value±standard deviation. Different lower case letters in a column denote significant differences between the compounds from the same sample; different upper case letters in a row denote significant differences for the same compound from different samples using Tukey’s test (p<0.05). The extract used for microencapsulation experiments was a mixture of fractions m(S40):m(S45)=1:1 obtained from the extraction at 60 °C and 300 MPa. nd=not determined