Fish Oil Microcapsules as Omega-3 Enrichment Strategy: Changes in Volatile Compounds of Meat Products during Storage and Cooking

Abstract

This work aims to analyze the effects of processing and storage on the volatile compound profile of different meat products enriched in ω-3 polyunsaturated fatty acids (PUFA). Monolayered (Mo) and multilayered (Mu) microcapsules of fish oil were tested. The profiles of volatile compounds were analyzed by solid-phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The enrichment with Mo significantly increases the abundance of volatile compounds from lipid oxidation and markers of ω-3 PUFA oxidation, which may be related to the multilayer structure of chitosan–maltodextrin in Mu that achieves greater fish oil protection than the simple coating of maltodextrin in Mo. Besides, the changes in volatile compounds during storage depends on the type of fish oil microcapsules and the meat products, having an increased abundance of ω-3 PUFA oxidation markers in dry-cured sausages added with Mo. However, the enrichment of these meat products with Mo and Mu does not modify the usual variations in the volatile compound profile during culinary cooking. Thus, the addition of multilayer fish oil microcapsules may be a suitable option for enrichment of meat products in ω-3 PUFA without modifying the abundance of volatile compounds, including oxidation markers.

Improvements in the Procedures to Encapsulate Diverse Bioactive Compounds

“…Silva et al [ 2 ] aimed to investigate the impact of including a resveratrol complex as a functional ingredient to lemon juice, concluding that a complex made with maltodextrine promotes the solubility and antioxidant stability of reveratrol in lemon juices. In the studies of Solomando et al [ 8 , 9 ], who enriched the omega-3 fatty acids in different meat products (cooked and dry-cured sausages) by adding two types of fish oil microcapsules (monolayered and multilayered), the abundance of volatile compounds from lipid oxidation and markers of omega-3 oxidation was higher when adding monolayered microcapsules. Moreover, findings indicated that the changes in volatile compounds during storage depend on the type of fish oil microcapsules and the meat products, having an increased abundance of omega-3 oxidation markers in dry-cured sausages added with monolayered microcapsules.…”

“…Regarding the encapsulation techniques used in the works published in this special issue, spray-drying has been the most applied one. It has been used to form microcapsules of astaxanthin [ 5 ], hempseed oil [ 7 ], fish oil [ 8 , 9 ], tangereting [ 10 ] and vanilla [ 11 ] from emulsions previously prepared. For astaxanthin and tangereting, the oil phase of emulsions was prepared with sunflower and bergamot oil, respectively [ 5 , 15 ], whereas an oleoresin extraction was carried out in the case of vanilla [ 11 ].…”

“…In the case of probiotics, both studies of this issue have applied a gelation procedure to encapsulate the bacteria with sodium alginate or pectin and calcium chloride [ 14 , 15 ]. Nanocapsules of genistein [ 9 ] and thyme essential oil [ 3 ] have been prepared by a phase separation procedure with a final lyophlization, and an emulsification–diffusion method with ultra-high agitation, respectively. The thin film hydration method has been also applied to prepare niosomes of resveratrol by evaporating the solvents inside a vacuum [ 4 ].…”

“…In the FTIR analysis, the absorption spectra of samples ranged between 4000 and 400 cm −1 with a resolution of 4 cm −1 , allowing the solid characterization of the encapsulates. Particle size, PDI, Zeta-potential are normally determined by a dynamic scattering of light, using a Zetasizer Nano [ 9 , 11 ]. PDI is a measure of the width of the particle size distribution and Zeta-potential gives information about possible interactions among compounds in the encapsulates.…”

“…The stability of the bioactive compounds at different conditions has also been evaluated. The content of carotenoids in tomato oil microcapsules stored at different temperatures and times was determined by Durante et al [ 1 ], and a similar assay was conducted by Xiao et al [ 9 ] in nanoparticles of genistein. Morales et al [ 5 ] quantified the concentration of resveratrol in niosomes under ultraviolet light.…”