Possibilities of Fisherman's friend type lozenges fortification with omega-3 LC PUFA by addition of microencapsulated fish oil

JAOCS, Journal of the American Oil Chemists' Society

Volumn 85, Issue 4, 2008, Pages 339-345

  Kolanowski, Wojciech ^a   Weißbrodt, Jenny ^b  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

^b UNIVERSITY OF BONN   (Germany)

Author keywords

Fish oil; Food fortification; Lozenges; Omega 3 PUFA; Sensory quality

Indexed keywords

ADDITION REACTIONS; FOOD PRODUCTS; PEROXIDES; SENSORY PERCEPTION;

FORTIFICATION; SENSORY QUALITY;

FISH;

MENTHA;

EID: 40449103398     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-008-1203-4     Document Type: Article

References (33)

1. Banning M (2006) The role of omega-3-fatty acids in the prevention of cardiac events. Br J Nurs 25:503-508
2. Connor WE (2000) Importance of n-3 fatty acids in health and disease. Am J Clin Nutr 71(S):171-175
3. Simopoulos AP (1991) Omega-3 fatty acids in health and disease and in growth and development. Am J Clin Nutr 54:438-443
4. Trautwein EA (2001) N-3 fatty acids-physiological and technical aspects for their use in food. Eur J Lipid Sci Technol 103:45-55
5. Simopoulos AP, Leaf A, Salem N (1999) Essentiality of and recommended dietary intakes for omega-6 and omega-3 fatty acids. Ann Nutr Metab 43:127-131
6. Sanders TAB (2000) Polyunsaturated fatty acids in the food chain in Europe. Am J Clin Nutr 71(S):176-181
7. Simopoulos AP (2002) The importance of the ratio of omega-6/omega-3 essential fatty acid. Biomed Pharmacother 56:365-379
8. Kolanowski W, Laufenberg G (2006) Enrichment of food products with polyunsaturated fatty acids by fish oil addition. Eur Food Res Technol 222:472-477
9. Whelan J, Rust C (2006) Innovative dietary sources of n-3 fatty acids. Ann Rev Nutr 26:75-103
10. Rietjens IM, Boersma MG, de Haan L, Spenkelink B, Awad HM, Cnubben NHP, van Zanden JJ, van der Woude H, Alink GM, Koeman JH (2002) The prooxidant chemistry of the natural antioxidants vitamin C, vitamin E, carotenoids and flavonoids. Environ Tox Pharm 11:321-333
11. Jacobsen C (1999) Sensory impact of lipid oxidation in complex food systems. Fett Lipid 101(S):484-492
12. Heinzelmann K, Franke K, Valesco J, Marquez-Ruiz G (2000) Protection of fish oil from oxidation by microencapsulation using freeze-drying techniques. Eur Food Res Technol 211:234-239
13. Hogan SA, O'Riordan ED, O'Sullivan M (2003) Microencapsulation and oxidation stability of spray-dried fish oil emulsions. J Microencaps 20:675-688
14. Kolanowski W, Jaworska D, Weißbrodt J, Kunz B (2007) Sensory quality of microencapsulated fish oil powder. J Am Oil Chem Soc 84:37-45
15. Keogh MK, O'Kenedy BT, Kelly J, Auty MA, Kelly PM, Fureby A, Haahr AM (2001) Stability to oxidation of spray-dried fish oil powder microencapsulated using milk ingredients. J Food Sci 66:217-224
16. Wallace JMW, McCabe AJ, Robson PJ, Keogh MK, Murray CA, Kelly PM (2000) Bioavailability of n-3 polyunsaturated fatty acids (PUFA) in foods enriched with microencapsulated fish oil. Ann Nutr Metab 44:157-162
17. Meilgaard MC, Civille GV, Carr BT (1999) Sensory evaluation techniques, 3rd edn. CRC Press, New York
18. Let MB, Jacobsen C, Meyer AS (2003) Effects of fish oil type, lipid antioxidants and presence of rapeseed oil on oxidative flavour stability of fish oil enriched milk. Eur J Lipid Sci Technol 106:170-182
19. American Oil Chemists' Society (1997) Official method Ce 1b-89 Fatty Acid Composition by GLC - Marine Oils (modified), Official Methods and Recommended Practices of the AOCS, 5th edn. AOCS Press, Champaign
20. Ackman RG, Ratnayake WMN, Macpherson EJ (1989) EPA and DHA contents of encapsulated fish oil products. J Am Oil Chem Soc 66:1162-1163
21. ISO 8586-2 (1994) Sensory analysis-General guidance for the selection, training and monitoring of assessors-Part 2: experts. International Organization for Standardization, Genova
22. ISO 3960 (2001) Animal and vegetable fats and oils-Determination of peroxide value. International Organization for Standardization, Genova
23. Christensen R (1998) Analysis of variance, design and regression: applied statistical methods. Chapman & Hall, London
24. Lovegrove JA, Brooks CN, Murphy MC, Gould BJ, Williams CM (1997) Use of manufactured foods enriched with fish oil as a means of increasing long-chain n-3 polyunsaturated fatty acids intake. Br J Nutr 78:233-238
25. Mantzioris E, Cleland LG, Gibson RA, Neumann MA, Demasi M, James MJ (2000) Biochemical effects of a diet containing foods enriched with n-3 fatty acids. Am J Clin Nutr 72:42-48
26. Kolanowski W, Swiderski F, Berger S (1999) Possibilities of fish oil application for food products enrichment with ω-3 PUFA. Int J Food Sci Nutr 50:39-49
27. Kolanowski W, Weißbrodt J (2007) Sensory quality of dairy products fortified with omega-3 LC PUFA by fish oil addition. Int Dairy J 17:1248-1253
28. Liu M, Wallin R, Saldeen T (2001) Effect of bread containing stable fish oil on plasma phospholipid fatty acids, triglycerides, HDL-cholesterol and malondialdehyde in subjects with hyperlipidemia. Nutr Res 21:1403-1410
29. Newton I, Snyder D (1993) Nutritional aspects of long-chain omega-3 fatty acids and their use in bread enrichment. Cereal Foods World 42:126-131
30. Roche H, Gibney MJ (1994) The effect of consumption of fish oil-enriched spreadable fats on platelet phospholipids fatty acid consumption in human volunteers. Int J Vitam Nutr Res 64:237-242
31. Gibney MJ (1997) Incorporation of n-3 polyunsaturated fatty acids to processed food. Br J Nutr 78:193-195
32. Kolanowski W, Jaworska D, Laufenberg G, Weißbrodt J (2007) Omega-3 LC PUFA fortification of instant foods by addition of microencapsulated fish oil. Eur Food Res Technol 225:715-721
33. Metcalf RG, James MJ, Mantzioris E, Cleland LG (2003) A practical approach to increasing intakes of n-3 polyunsaturated fatty acids: use of novel foods enriched with n-3 fats. Eur J Clin Nutr 57:1605-1612