Back to Search
Start Over
Fish oil/lycopene microcapsules as a source of eicosapentaenoic and docosahexaenoic acids: a case study on spreads
Fish oil/lycopene microcapsules as a source of eicosapentaenoic and docosahexaenoic acids: a case study on spreads
- Source :
- Journal of the Science of Food and Agriculture. 100:1875-1886
- Publication Year :
- 2020
- Publisher :
- Wiley, 2020.
-
Abstract
- Background The consumption of omega-3 fatty acids has many beneficial effects for human health, but the intake of foods rich in these fatty acids is not enough to achieve the recommended quantity per person and per day, and their direct addition in foods cause oxidation and unacceptable rancidity and off-flavor. Taking account of all these aspects, this study was aimed to develop stable microcapsules of fish oil (omega-3 polyunsaturated fatty acids) and lycopene (antioxidant) and to investigate their effect on different spreads. Results The inclusion of different proportions of lycopene in fish oil did not show great benefits in the quality characteristics of emulsions and microcapsules. After the addition of fish oil and fish oil + lycopene microcapsules to dry-cured ham and cheese spreads, no significant differences were found in the proximal composition and oxidative stability, whereas fatty acids composition and sensory analysis were influenced. The eicosapentaenoic and docosahexaenoic acids content increased with the fish oil content in both products, but it decreased significantly after storage in the cheese spreads. Addition of microcapsules did not significantly influence on quantitative-descriptive and acceptability sensory analyses in dry-cured spreads, but it negatively affected the flavor of cheese spreading creams. Conclusion There is no need to add antioxidants to improve the stability of the fish oil microcapsules in the present study, which are appropriate as eicosapentaenoic acid and docosahexaenoic acid vehicles to enrich meat-derived spreading creams. © 2019 Society of Chemical Industry.
- Subjects :
- Antioxidant
Docosahexaenoic Acids
030309 nutrition & dietetics
medicine.medical_treatment
Capsules
Sensory analysis
Antioxidants
03 medical and health sciences
chemistry.chemical_compound
Fish Oils
Lycopene
0404 agricultural biotechnology
Cheese
medicine
Humans
Food science
Flavor
chemistry.chemical_classification
0303 health sciences
Nutrition and Dietetics
Chemistry
04 agricultural and veterinary sciences
Fish oil
040401 food science
Eicosapentaenoic acid
Eicosapentaenoic Acid
Docosahexaenoic acid
Taste
Food Additives
Oxidation-Reduction
Agronomy and Crop Science
Food Science
Biotechnology
Polyunsaturated fatty acid
Subjects
Details
- ISSN :
- 10970010 and 00225142
- Volume :
- 100
- Database :
- OpenAIRE
- Journal :
- Journal of the Science of Food and Agriculture
- Accession number :
- edsair.doi.dedup.....4f6956fbf04b97bd642e98a6a597676e
- Full Text :
- https://doi.org/10.1002/jsfa.10188