Yogurt fortified with omega‐3 using nanoemulsion containing flaxseed oil: Investigation of physicochemical properties

Abstract

Flaxseed oil as a natural ingredient has many health benefits due to the rich contents of omega‐3 fatty acids. However, its use in food formulations is limited because of low aqueous solubility, easy oxidation owing to the unsaturated nature of the fatty acids such as omega‐3. The aim of this study was to prepare a stable nanoemulsion containing flaxseed oil and investigate the fortification of yogurt with this nanoemulsion compared with fortification with bulk flaxseed oil. The nanoemulsion of flaxseed oil‐in‐water was obtained by low‐energy emulsification method. Optimized nanoemulsion contains 3% (w/w) flaxseed vegetable oil, 36% (w/w) surfactant, 10% (w/w) co‐surfactant, and 51% (w/w) deionized water as a continuous phase. The result of transmission electron microscopy (TEM) showed that the optimal size was about 60 nm, which was stayed stable for 11 months. The results of gas chromatography (GC) indicated that the amount of omega‐3 in nanoemulsion containing flaxseed oil was 27.3% and 19.8% after 7 days and 11 months, respectively. The turbidity results indicated the transparency of nanoemulsion after 11 months as well. The results of centrifuge experiments and thermal stress cycles exhibited that the optimized nanoemulsion was physically stable without any sign of creaming, phase separation, and cracking. In addition, pH and acidity of the yogurt fortified with nanoemulsion containing flaxseed oil were 4.22 and 1.41 wt%, respectively. In conclusion, fortifying yogurt with the nanoemulsion containing flaxseed oil can be considered as a solution to increase solubility, bioavailability, and protection of omega‐3.

Functional stirred yogurt manufactured using co‐microencapsulated or free forms of grape pomace and flaxseed oil as bioactive ingredients: Physicochemical, antioxidant, rheological, microstructural, and sensory properties

“…On the other hand, storage time had significant negative effects on all sensory properties of control and fortified yogurt samples. These findings are generally in accordance with those of previous reports that found the undesirable effect of increasing storage time on the sensory properties of the yogurt samples (Almasi et al, 2021; Baba et al, 2018; Varedesara et al, 2021).…”

“…These findings are generally in accordance with those of previous reports that found the undesirable effect of increasing storage time on the sensory properties of the yogurt samples (Almasi et al, 2021;Baba et al, 2018;Varedesara et al, 2021).…”

“…Flaxseed oil (FO) is obtained from the seed of the flax plant ( Linum usitatissimum L.), and contains an essential omega‐3 fatty acid called alpha‐linolenic acid, and phenolic compounds (Kaushik et al, 2016). Several studies have declared the health benefits of foods fortified with grape by‐products and flaxseed oil (Almasi et al, 2021; Baba et al, 2018; Kaushik et al, 2016; Varedesara et al, 2021; Yadav et al, 2018).…”

Antioxidant potential, lipid profile and sensory attributes of a functional yogurt formulated with hydroethanolic extract of Mentha Piperita L.

“…Moreover, adding HEEMP at 4% to the yogurt made in this study appears to improve its omega-3 content, which is essential for the development and proper functioning of the human body due to its bene cial effects on the brain, heart, eyes, joints, skin, and human behavior (Qin et al, 2017;Almasi et al, 2021). On the 1st and 20th days of storage at 4 °C, the proportion of omega-3 in the yogurt was increased by 0.20% and 0.12% compared to the control, respectively.…”

Storage Studies of Functional Yogurt Drink Made With Medium Chain Triglyceride Oil and Its Quality Attributes

“…TSS measurement of prepared yogurt drink was taken 2 drops of sample was placed in hand held digital refractometer which directly shows the reading and is expressed in pBrix Titrable acidity 10 ml of yogurt shake samples was measured and poured to conical flask and add same amount of distilled water (10 ml), next 2-3 drops of phenolphthalein indicator was added to sample and titrated against 0.1 N NaoH. The process is stopped when the sample mixture turns pink which lasted for 5 sec then the acidity was calculated according to the percent of lactic acid (Almasi et al, 2021) (N×0.005×100) Acidity (%) = .…”