Polyunsaturated fatty acids of omega-3 series (omega-3 or n-3 PUFA), especially long chain EPA and DHA, exert strong positive influence on human health. Intake of these fatty acids is however usually too low: that brings many unfavourable health effects to the whole populations. Therefore the increased consumption of omega-3 fatty acids is recommended. A good way to raise the omega-3 PUFA content in the diet, without radical changes of eating habits, seems to be the enrichment of frequent and common consumed food products. The target of this study was to explore the possibility of selected food products enrichment with omega-3 PUFA, using fish oil preparations in liquid (30% EPA and DHA) and powder-micro-encapsulated (10%) form, without significant taste deterioration of the enriched foods. These were designed as functional food, useful in prevention of many diseases. It was shown that food product palatability was affected very differently by enrichment. The highest inclusion level was obtained in the case of instant powder-milk-based formulae concentrates (up to 18% that provided 1.8% EPA, DHA), fats (up to 1.5% that provided 0.5% EPA, DHA), and products of high sweetness and flavours intensity, that mask unpleasant fishy taste and odour. Enriched salad oil retained good quality during 4 months of storage: also concentrates-during 6 months. Shelf-life prolongation of low pH, water-based products (fruit beverages), requires additional technological treatment to decrease oxidation. Enrichment at significant level (up than 0.1% that provides 0.03% EPA, DHA) of low-flavours intensity products (milk, vegetable juice), strongly decreases their palatability. As a final conclusion, authors suggest that frequent consumption of food products enriched at sensory acceptable levels may considerably increase EPA and DHA amount in the diet, improving its nutritional quality.
The intake of omega-3 long-chain polyunsaturated fatty acids (PUFAs) in the typical Western diet is usually below the recommended level. Without radical changes of eating patterns the diet may be enhanced by enrichment of foods with unhydrogenated fish oil, which is the richest source of the long-chain omega-3s, eicosapentaenoicacid (EPA) and docosahexaenoicacid (DHA). The aims of the study were to establish the sensorily acceptable fish oil enrichment level of a reduced-fat spread, to enhance the omega-3 long-chain PUFA content and to evaluate the enriched spread's stability during 3 months of storage (6 • C, limited exposure to light and air). Samples were prepared in an industrial pilot plant. Overall sensory quality, intensity of fishy flavour, texture properties (sensory and instrumental), peroxide value, acid number and fatty acids composition were measured. A spread enriched by addition of 30.0 g kg −1 of unhydrogenated fish oil could be stored for up to 3 months without significant decrease of the measured stability indicators. A daily portion of this enriched spread (30 g) would provide 0.25 g of EPA and DHA, significantly increasing long-chain omega-3 levels in the average diet.
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