Babak Rasti and Arezoo Erfanian and Jinap Selamat (2017) Novel nanoliposomal encapsulated omega-3 fatty acids and their applications in food. Food Chemistry, 230. pp. 690-696. ISSN 0308-8146
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Abstract
The aim of the present research was to evaluate the application, stability and suitability of ?3 polyunsaturated fatty acids (PUFAs) incorporated nanoliposomes in food enrichment. Nanoliposomal ?3 PUFAs was prepared by Mozafari method, and their application in bread and milk was compared with unencapsulated (fish oil) and microencapsulated ?3 PUFAs. Sensory evaluation was conducted to determine the perceptible sensory difference/similarity between control, unencapsulated, microencapsulated, and nanoliposomal ?3 PUFAs enriched foods. Results showed no significant (p = 0.11) detectable difference between control and nanoliposomal ?3 PUFAs enriched samples while, samples enriched with unencapsulated or microencapsulated ?3 PUFAs showed significant (p = 0.02) fishy flavor. Moreover, significantly (p < 0.01) higher ?3 PUFAs % recovery and lower peroxide and anisidine values were observed in nanoliposomal ?3 PUFAs enriched samples in comparison with other samples. In conclusion, an effective and reproducible method for application of ?3 PUFAs in the food system was developed.
| Item Type: | Article |
|---|---|
| Keyword: | Nano-liposome , DHA and EPA , Food enrichment , Encapsulation , Oxidative stability , Discrimination sensory evaluation |
| Subjects: | T Technology > TX Home economics > TX1-1110 Home economics > TX341-641 Nutrition. Foods and food supply |
| Department: | FACULTY > Faculty of Food Science and Nutrition |
| Depositing User: | NORAINI LABUK - |
| Date Deposited: | 02 Apr 2018 14:16 |
| Last Modified: | 28 Apr 2020 23:33 |
| URI: | https://eprints.ums.edu.my/id/eprint/19694 |
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