| Literature DB >> 28407968 |
Babak Rasti1, Arezoo Erfanian2, Jinap Selamat3.
Abstract
The aim of the present research was to evaluate the application, stability and suitability of ω3 polyunsaturated fatty acids (PUFAs) incorporated nanoliposomes in food enrichment. Nanoliposomal ω3 PUFAs was prepared by Mozafari method, and their application in bread and milk was compared with unencapsulated (fish oil) and microencapsulated ω3 PUFAs. Sensory evaluation was conducted to determine the perceptible sensory difference/similarity between control, unencapsulated, microencapsulated, and nanoliposomal ω3 PUFAs enriched foods. Results showed no significant (p=0.11) detectable difference between control and nanoliposomal ω3 PUFAs enriched samples while, samples enriched with unencapsulated or microencapsulated ω3 PUFAs showed significant (p=0.02) fishy flavor. Moreover, significantly (p<0.01) higher ω3 PUFAs % recovery and lower peroxide and anisidine values were observed in nanoliposomal ω3 PUFAs enriched samples in comparison with other samples. In conclusion, an effective and reproducible method for application of ω3 PUFAs in the food system was developed.Entities:
Keywords: Calcium chloride (PubChem CID: 5284359); DHA and EPA; Discrimination sensory evaluation; Docosahexaenoic acid (PubChem CID: 445580); Eicosapentaenoic acid (PubChem CID: 446284); Encapsulation; Ferri-thiocyanate (PubChem CID: 165185); Food enrichment; Glacial acetic acid (PubChem CID: 176); Heptadecanoic acid (PubChem CID: 10465); Nano-liposome; Oxidative stability; Potassium iodide (PubChem CID: 4875); Sodium methoxide (PubChem CID: 10942334); Sodium thiosulfate (PubChem CID: 24477); p-anisidine (PubChem CID: 7732)
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Year: 2017 PMID： 28407968 DOI： 10.1016/j.foodchem.2017.03.089
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514