Advantages of techniques to fortify food products with the benefits of fish oil.

Fish oil has been widely applied in fortified food products because of its special health benefits especially containing high unsaturated fatty acids mainly docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). Nowadays, there are various foods fortify with fish oil available in the market. The main challenge of fortification of food products with fish oil is its highly susceptible to oxidation and its influence on sensory attributes during storage. The fortification methods such as direct addition through bulk fish oil, emulsion or microencapsulation could effectively improve the oxidative stability of fish oil and mask unpleasant fishy flavour in fortified products. Therefore, this article provides a review of techniques, their advantages and limitations, together with the effects of incorporating fish oil in foods products.

Characteristic and shelf life of fish sausage: fortification with fish oil through emulsion and gelled emulsion incorporated with green tea extract.

BACKGROUND: Silver carp (Hypophthalmichthys moltrix) fish sausages incorporated with three forms of refined cod liver oil (as a source of polyunsaturated fatty acids: fish oil, oil-in-water emulsion (E), gelled oil-in-water emulsion (G)) and lyophilized aqueous extract of green tea (Camellia sinensis; 700 and 900 mg kg-1 ) were developed. The composition, technological properties (cooking loss, pH, texture, and color), sensory analysis, and microbial and oxidative stability of fish sausages during storage (4 °C) were evaluated. RESULTS: Lower value of cooking loss and thiobarbituric acid value were observed by addition of fish oil in emulsions forms. The incorporation of green tea showed no significant differences in preventing oxidation in related samples. Gelled-emulsified fish oil had better textural properties, including hardness and decreased springiness of the sausages. The G and E sausages showed higher values of lightness (L* ) than the control did. Emulsification had no significant effect on total viable count. Panelists could not distinguish between samples incorporated with fish oil whether in emulsified, gelled-emulsified, or control. Gelled-emulsified treatments were awarded higher scores by panelists for all of the sensory attributes (P < 0.05). Eicosapentaenoic acid and docosahexaenoic acid quantities significantly increased from control (0.48 mg g-1 and 0.46 mg g-1 sample respectively) to the enriched batches (>1.50 mg g-1 sample). The lowest ratio of ω6 to ω3 in batches was observed for gelled-emulsified samples. CONCLUSION: Overall, the addition of free fish oil affected the properties of the sausages. The gelled-emulsified treatment was a suitable fish oil delivery system in fish sausages, which maintained sensory properties during refrigerated storage.

Nanoliposomes and Tocosomes as Multifunctional Nanocarriers for the Encapsulation of Nutraceutical and Dietary Molecules.

Nanoscale lipid bilayers, or nanoliposomes, are generally spherical vesicles formed by the dispersion of phospholipid molecules in a water-based medium by energy input. The other nanoscale object discussed in this entry, i.e., tocosome, is a recently introduced bioactive carrier made mainly from tocopheryl phosphates. Due to their bi-compartmental structure, which consists of lipidic and aqueous compartments, these nanocarriers are capable of carrying hydrophilic and hydrophobic material separately or simultaneously. Nanoliposomes and tocosomes are able to provide protection and release of sensitive food-grade bioactive materials in a sustained manner. They are being utilized for the encapsulation of different types of bioactive materials (such as drugs, vaccines, antimicrobials, antioxidants, minerals and preservatives), for the enrichment and fortification of different food and nutraceutical formulations and manufacturing of functional products. However, a number of issues unique to the nutraceutical and food industry must first be resolved before these applications can completely become a reality. Considering the potentials and promises of these colloidal carrier systems, the present article reviews various aspects of nanoliposomes, in comparison with tocosomes, including the ingredients used in their manufacture, formation mechanisms and issues pertaining to their application in the formulation of health promoting dietary supplements and functional food products.

Microencapsulation of oil and protein hydrolysate from fish within a high-pressure homogenized double emulsion.

In this study, the effect of high-pressure homogenization on the water-in-oil-in-water (W1/O/W2) double emulsions containing fish protein hydrolysate and fish oil encapsulated within a complex of whey protein concentrate and inulin were investigated in order to produce stable double emulsion. After adequacy of the positive influence of high-pressure homogenization at W1/O (one pass) and W1/O/W2 (three passes), the double emulsions were produced with (H) and without (HS) high-pressure homogenization. H samples were demonstrated lower CI of double emulsion and higher amounts of yield, total oil, encapsulated oil, EPA and DHA of microcapsules in comparison with HS samples. At subsequent step, response surface methodology were applied to optimize the high-pressure homogenization conditions (700-1500 Ba) of double emulsions in terms of minimum CI of emulsions and maximum microencapsulation efficiency and oxidation stability. Optimal conditions were obtained by using high-pressure homogenization at 1000 and 1100 Ba on W1/O and W1/O/W2, respectively.

Using WPC-inulin-fucoidan complexes for encapsulation of fish protein hydrolysate and fish oil in W1/O/W2 emulsion: Characterization and nutritional quality.

The double emulsions and freeze-dried microcapsules containing fish protein hydrolysate (FPH) and fish oil (FO) were stabilized by complexs of whey protein concentrate (WPC) with inulin (Inu) and fucoidan (Fuc) in terms of physical characteristics (particle size distribution, morphology, encapsulation efficiency, solubility, …), oxidative stability, nutritional quality and in vitro release. Higher encapsulation efficiency and solubility were observed in Fuc-WPC microcapsules (86.31% and 30.26 mg/100 g, respectively). The combination of Fuc-WPC in the wall material showed higher oxidative stability than other wall material. The higher values of PUFA and SFA were observed in Inu-WPC Fuc-WPC microcapsules, respectively. The Fuc-WPC and Inu + Fuc-WPC micrographs showed a more porous structure compared to Inu-WPC. The mean particle size ranged from 536.8 ±â€¯52.70 to 842.36 ±â€¯21.41 nm. No significant differences were observed in the released oil and the fatty acid composition during gastrointestinal digestion. Sensory evaluation of fortified natural yogurt with microcapsules showed lower fishy flavor in Inu-WPC samples than those fortified with Fuc-WPC and Inu + Fuc-WPC. In general, the use of inulin with WPC as a wall materal resulted in good characteristics and sensory attributed, although the use of fucoidan with WPC conferred higher oxidative stability during storage.