Oxidative stability of alpha‐linolenic acid (ω‐3) in flaxseed oil microcapsules fortified market milk

Abstract

The oxidative stability of α‐linolenic acid (ALA) was investigated in market milk fortified with flaxseed oil microcapsules. Milk was fortified at levels of 1, 2 and 3 g/100 mL using flaxseed oil powder, and optimised on the basis of sensory scores. No significant difference was observed between the control, 1 and 2 g/100 mL fortified milk samples. Therefore, 2 g/100 mL fortified milk was further evaluated for oxidative stability, fatty acids profile and sensory acceptability during 5 days of storage. The fortified milk was oxidatively stable and sensorially acceptable, retaining ~10.35% ALA, which indicated that 250 mL of milk could meet ~46% of the RDA for ω‐3 fatty acids.

Process optimization and oxidative stability of omega-3 ice cream fortified with flaxseed oil microcapsules

“…First oil was extracted from the sample as mentioned above and converted into fatty acid methyl esters by the method given by DeMan (1964). The operating conditions of GLC are mentioned in our previous study (Goyal et al 2017).…”

“…Recently, several authors have worked on the stabilization of flaxseed oil using various technologies such as ultrasonication, microencapsulation; and developed emulsion (Kartal et al 2016) and microcapsules (Goyal et al 2015a, b). Other studies are also available in the literature, which shows that emulsion and microencapsulated form of flaxseed oil were further fortified in milk (Goyal et al 2017;Nagarajappa and Battula 2017), dahi (Goyal et al 2016a, b) and other food products.…”

“…The sales volume is expected to nearly double in India from 334.4 ml in 2016 to 657.2 ml by 2021 and the market is likely to be worth over $1.6 billion by then (Anon 2017); suggesting a wide scope of omega-3 fortification in such product. Previous studies have demonstrated that fortification is one of the best approaches to combat macro and micronutrient deficiencies (Sihag et al 2016;Goyal et al 2016aGoyal et al , 2017. A very few studies are available on the fortification of flaxseed oil in ice cream and frozen desserts.…”

Omega‐3 fatty acid‐fortified butter: Preparation and characterisation of textural, sensory, thermal and physico‐chemical properties

“…Hence, several efforts have been made to fortify dairy products, viz. dahi, milk and yoghurt (Goyal et al 2017;Siva Kumar et al 2017;Veena et al 2017) with omega-3 fatty acids using flaxseed oil. In addition to this, the fat-rich dairy products are compatible for the maximum fortification with omega-3 fatty acids along with added flavours (Kolanowski et al 2007).…”

Formulation of Vegan Health Beverage using Coconut Milk and Fortifying it with Flaxseed Oil

“…Omega-3 fatty acids such as a-linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are highly influential in ameliorating health and reducing the risk of CVDs, hypercholesterolaemia, diabetes, rheumatoid arthritis, hypertension and cancer; improving memory and intelligence; and supporting the physical and mental health of infants. 2,3 Foods that contain high amounts of omega-3 fatty acids include salmon, halibut, sardines, albacore, trout, herring, walnut, flaxseed oil, and canola oil. It is evident that omega-3 fatty acids are present majorly in seafood and thus a deficient nutrient in the vegetarian diets.…”