Improving the lipid profile of ready‐to‐cook meat products by addition of omega‐3 microcapsules: effect on oxidation and sensory analysis

Pérez‐Palacios, Trinidad; Carrascal, Jorge Ruiz; Jiménez-Martín, Estefanía; Solomando, Juan Carlos; Antequera, Teresa

doi:10.1002/jsfa.9069

Cited by 40 publications

(30 citation statements)

References 58 publications

(116 reference statements)

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“… This is mainly due to the microcapsule layer that acts as a barrier, limiting the oxidation of fish oil . In addition, it probably avoids the propagation of the oxidation radicals that are produced by the oxidation of ω −3 PUFAs …”

Section: Resultssupporting

confidence: 90%

“…18,61 In addition, it probably avoids the propagation of the oxidation radicals that are produced by the oxidation of ω−3 PUFAs. 20 The fatty acid composition of HP is shown in Table 4. PUFAs were the major family of fatty acids, followed by monounsaturated fatty acids (MUFAs), with saturated fatty acids (SFAs) being the minor component.…”

Section: Quality Characteristics Of ω−3and Lycopene-enriched Spreadsmentioning

confidence: 99%

“…The encapsulation of ω −3 PUFAs requires a previous elaboration of oil‐in‐water emulsions, and their stability is essential to guarantee the encapsulation procedure. Different types of fish oil emulsions have been used to elaborate ω −3 PUFA microcapsules, such as monolayered, multilayered, and double . The use of high pressure to homogenize the emulsions has recently been indicated to improve the quality characteristics of emulsions and microcapsules …”

Section: Introductionmentioning

confidence: 99%

“…Different types of fish oil emulsions have been used to elaborate ω−3 PUFA microcapsules, such as monolayered, multilayered, and double. [16][17][18][19][20] The use of high pressure to homogenize the emulsions has recently been indicated to improve the quality characteristics of emulsions and microcapsules. 21 Different antioxidants have also been used for counteracting the oxidative susceptibility of ω−3 PUFA sources to enrich food; for example, butylhydroxyanisole, tocopherols, and rosemary extract were evaluated in ground-beef patties fortified with fish oil.…”

Section: Introductionmentioning

confidence: 99%

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Fish oil/lycopene microcapsules as a source of eicosapentaenoic and docosahexaenoic acids: a case study on spreads

et al. 2020

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BACKGROUND The consumption of omega‐3 fatty acids has many beneficial effects for human health, but the intake of foods rich in these fatty acids is not enough to achieve the recommended quantity per person and per day, and their direct addition in foods cause oxidation and unacceptable rancidity and off‐flavor. Taking account of all these aspects, this study was aimed to develop stable microcapsules of fish oil (omega‐3 polyunsaturated fatty acids) and lycopene (antioxidant) and to investigate their effect on different spreads. RESULTS The inclusion of different proportions of lycopene in fish oil did not show great benefits in the quality characteristics of emulsions and microcapsules. After the addition of fish oil and fish oil + lycopene microcapsules to dry‐cured ham and cheese spreads, no significant differences were found in the proximal composition and oxidative stability, whereas fatty acids composition and sensory analysis were influenced. The eicosapentaenoic and docosahexaenoic acids content increased with the fish oil content in both products, but it decreased significantly after storage in the cheese spreads. Addition of microcapsules did not significantly influence on quantitative–descriptive and acceptability sensory analyses in dry‐cured spreads, but it negatively affected the flavor of cheese spreading creams. CONCLUSION There is no need to add antioxidants to improve the stability of the fish oil microcapsules in the present study, which are appropriate as eicosapentaenoic acid and docosahexaenoic acid vehicles to enrich meat‐derived spreading creams. © 2019 Society of Chemical Industry

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Section: Resultssupporting

confidence: 90%

Section: Quality Characteristics Of ω−3and Lycopene-enriched Spreadsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Fish oil/lycopene microcapsules as a source of eicosapentaenoic and docosahexaenoic acids: a case study on spreads

et al. 2020

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“…Furthermore, lower fat content and energy value and higher protein concentration were detected in sausage, partially replaced with microencapsulated fish oil [67]. Besides, better preserved EPA and DHA, oxidation protection, and healthier polyunsaturated/saturated fat ratio were achieved by microencapsulation which reduced the atherogenicity and thrombogenicity traits [68][69][70].…”

Section: Applications In Food Industrymentioning

confidence: 99%

Microencapsulation Delivery System in Food Industry—Challenge and the Way Forward

Yang

Liang

Wang

et al. 2020

Advances in Polymer Technology

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Microencapsulation is a promising technique, which provides core materials with protective barrier, good stability, controlled release, and targeting delivery. Compared with the pharmaceutical, cosmetic, and textile industries, food processing has higher requirements for safety and hygiene and calls for quality and nutrition maintenance. This paper reviews the widely used polymers as microcapsule wall materials and the application in different food products, including plant-derived food, animal-derived food, and additives. Also, common preparation technologies (emphasizing advantages and disadvantages), including spray-drying, emulsification, freeze-drying, coacervation, layer-by-layer, extrusion, supercritical, fluidized bed coating, electrospray, solvent evaporation, nanocapsule preparation, and their correlation with selected wall materials in recent 10 years are presented. Personalized design and cheap, efficient, and eco-friendly preparation of microcapsules are urgently required to meet the needs of different processing or storage environments. Moreover, this review may provide a reference for the microencapsulation research interests and development on future exploration.

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Bioactive fatty acids from non‐conventional lipid sources and their potential application in functional food development

Akonjuen

Onuh

Aryee

2023

Food Science & Nutrition

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There is growing evidence that bioactive fatty acids (BFAs), including eicosapentaenoic acid (EPA; 20:5–3), docosahexaenoic acid (DHA; 22:6–3), and conjugated fatty acids offer multiple biological benefits and constitute ingredients in functional food development. Despite their potential, novel and alternative/nonconventional sources with unique bioactive properties to meet growing demand remain largely unexplored, poorly characterized, and their effects are not well understood. We systematically reviewed the literature to identify studies on alternative sources of BFAs, their functions, extraction, and application in the food and nutraceutical industry. Twenty studies delved into alternate sources such as plants, bacteria, and algae. Six studies found EPA and DHA as the dominant FA in algal sources, while ten studies reported several BFAs from plant sources. Five studies assessed the health benefits of docosapentaenoic acid (DPA), arachidonic acid (ARA), EPA, γ‐linolenic acid (GLA), and linoleic acid (LA). Eleven studies compared the quality of oil recovered by green solvents, pressurized liquid, supercritical fluid, and assisted extraction methods. Three studies assessed the effects of assisted extraction methods and reported that these approaches improved oil yield and quality, but the findings may have limited applicability to other lipid sources. The quality of nonconventional lipids largely depends on extraction techniques. Four studies suggested methods like 1D and 2D NMR spectroscopy, LC‐MS/MS; however, their analytical differences make accurate comparison inadequate. Five studies found that the incorporation of algal and seafood biolipids during product development increased EHA and DHA contents.

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Improving the lipid profile of ready‐to‐cook meat products by addition of omega‐3 microcapsules: effect on oxidation and sensory analysis

Abstract: Enrichment of ready-to-cook meat products in omega-3 fatty acids with MFO provides both lipid and protein oxidative protection without changes in sensory quality. © 2018 Society of Chemical Industry.

Cited by 40 publications

References 58 publications

Fish oil/lycopene microcapsules as a source of eicosapentaenoic and docosahexaenoic acids: a case study on spreads

Fish oil/lycopene microcapsules as a source of eicosapentaenoic and docosahexaenoic acids: a case study on spreads

Microencapsulation Delivery System in Food Industry—Challenge and the Way Forward

Bioactive fatty acids from non‐conventional lipid sources and their potential application in functional food development

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