Novel nanoliposomal encapsulated omega-3 fatty acids and their applications in food

Food Chemistry

Volumn 230, Issue , 2017, Pages 690-696

  Rasti, Babak ^a   Erfanian, Arezoo ^a   Selamat, Jinap ^b  

^a UNIVERSITI MALAYSIA SABAH   (Malaysia)

^b UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

DHA and EPA; Discrimination sensory evaluation; Encapsulation; Food enrichment; Nano liposome; Oxidative stability

Indexed keywords

BAKERIES; ENCAPSULATION; MICROENCAPSULATION; POLYUNSATURATED FATTY ACIDS; SENSORY ANALYSIS;

DHA AND EPA; ENRICHED FOOD; FOOD SYSTEM; MOZAFARI METHOD; NANOLIPOSOMES; OMEGA-3 POLYUNSATURATED FATTY ACIDS; OMEGA-3-FATTY ACIDS; OXIDATIVE STABILITY;

OILS AND FATS;

FISH OIL; LIPOSOME; OMEGA 3 FATTY ACID;

ARTICLE; BREAD; COMPARATIVE STUDY; CONTROLLED STUDY; DECOMPOSITION; DEGRADATION; DISPERSITY; DOUGH; ELECTRIC POTENTIAL; FLAVOR; FOOD; HIGH TEMPERATURE; LIPID OXIDATION; MICROENCAPSULATION; MILK; MOLECULAR WEIGHT; NANOENCAPSULATION; PARTICLE SIZE; PASTEURIZATION; PHOTON CORRELATION SPECTROSCOPY; POWDER; QUANTITATIVE ANALYSIS; SENSORY EVALUATION; STORAGE; TEMPERATURE SENSITIVITY; TRANSMISSION ELECTRON MICROSCOPY; CHEMISTRY; FORTIFIED FOOD; HUMAN;

FATTY ACIDS, OMEGA-3; FOOD, FORTIFIED; HUMANS; LIPOSOMES;

EID: 85016032168     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.03.089     Document Type: Article

References (36)

1. AOCS, Official and tentative methods of American oil chemists’ society. 3rd ed., 1993, AOCS, Urbana, IL.
2. Araseki, M., Yamamoto, K., Miyashita, K., Oxidative stability of polyunsaturated fatty acid in phosphatidylcholine liposomes. Bioscience, Biotechnology, and Biochemistry 66:12 (2002), 2573–2577.
3. Bligh, E.G., Dyer, W.J., A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology 37 (1959), 911–917.
4. British standard (2004). International standard, BS ISO 4120:2004, second edition, sensory analysis–methodology–triangle test.
5. Chapman, K.W., Sagi, I., Rengenstein, J.M., Bimbo, T., Crowther, J.B., Stauffer, C.E., Oxidative stability of hydrogenated Menhaden oil shortening blends in cookies, crackers and snacks. Journal of the American Oil Chemists’ Society 73:2 (1996), 167–172.
6. Christie, W.W., Preparation of ester derivatives of fatty acids for chromatographic analysis. Christie, W.W., (eds.) Advances in lipid methodology – two, 1993, Oily Press, Dundee, 69–111.
7. Folch, J., Lees, M., Stanley, G.H.S., A simple method for the isolation and purification of total lipids from animal tissues. The Journal of Biological Chemistry 226 (1957), 497–509.
8. Frankel, E.N., Lipid oxidation. 1998, The Oily Press, Dundee.
9. Gouin, S., Micro-encapsulation: industrial appraisal of existing technologies and trends. Trends in Food Science & Technology 15 (2004), 330–347.
10. Henna Lu, F. S., & Norziah, M. H. (2011). Contribution of microencapsulated n-3 PUFA powder toward sensory and oxidative stability of bread. Journal of Food Processing and Preservation, 45, 596–604.
11. Institute of Food Technologies (1975). Sensory evaluation guide for testing food and beverage products. Chicago, IL.
12. International IDF Standards (1991). Section 74A: 1991. International Dairy Federation, IDF-Square Vergote 41, Brussels, Belgium.
13. Jacobsen, C., Let, M.B., Nielsen, N.S., Meyer, A.S., Antioxidant strategies for preventing oxidative flavor deterioration of foods enriched with n-3 polyunsaturated lipids: A comparative evaluation. Trends in Food Science and Technology 19 (2008), 76–93.
14. Kagami, Y., Sugimura, S., Fujishima, N., Matsuda, K., Kometani, T., Matsumura, Y., Oxidative stability, structure, and physical characteristics of microcapsules formed by spray drying of fish oil with protein and dextrin wall materials. Journal of Food Science 68 (2003), 2248–2255.
15. Karahadian, C., Lindsay, R.C., Evaluation of compounds contributing characterizing fishy flavors in fish oils. Journal of the American Oil Chemists’ Society 66 (1989), 953–960.
16. Kochhar, S.P., Oxidative pathways to the formation of off flavors. Saxby, M.J., (eds.) Food taints and off-flavors, 1993, Blackie, London, 150–196.
17. Kolanowski, W., SwiderskI, F., Berger, S., Possibilities of fish oil application for food products enrichment with Omega-3 PUFA. International Journal of Food Science and Nutrition 50:1 (1999), 39–49.
18. Let, M.B., Jacobsen, C., Meyer, A.S., Effects of fish oil type lipid antioxidants and presence of rapeseed oil on oxidative flavor stability of fish oil enriched milk. European Journal of Lipid Science and Technology 106 (2004), 170–182.
19. Let, M.B., Jacobsen, C., Pham, K.A., Meyer, A.S., Protection against oxidation of fish-oil-enriched milk emulsions through addition of rapeseed oil or antioxidants. Journal of Agricultural and Food Chemistry 53 (2005), 5429–5437.
20. Liu, Q., Wang, J., Bu, D., Liu, K., Wei, H., Zhou, L., Beitz, D.C., Influence of linolenic acid content on the oxidation of milk fat. Journal of Agricultural and Food Chemistry 58:6 (2010), 3741–3746.
21. Martini, S., Thurgood, J.E., Brothersen, C., Ward, R., McMahon, D.J., Fortification of reduced-fat Cheddar cheese with n-3 fatty acids: Effect on off flavour generation. Journal of Dairy Science 92 (2009), 1876–1884.
22. Meilgaard, M., Civille, G.V., Carr, B.T., Sensory evaluation techniques. 2nd ed., 1991, CRC Press Inc., Boca Raton.
23. Milo, C., Grosch, W., Changes in the odorants of boiled salmon and cod as affected by the storage of the raw material. Journal of Agricultural and Food Chemistry 44 (1996), 2366–2371.
24. Morita, N., Shirai, J., Effects of microencapsulated docosahexaenoic acid preparation on properties of dough and bread. Journal of Nutritional Science and Vitaminology 43:5 (1997), 591–600.
25. Mozafari, M.R., Johnson, C., Hatziantoniou, S., Demetzos, C., Nanoliposomes and their applications in food nanotechnology. Journal of Liposome Research 18:4 (2008), 309–327.
26. Mozafari, M.R., Khosravi-Darani, K., Gokce Borazan, G., Cui, J., Pardakhty, A., Yurdugul, S., Encapsulation of food ingredients using nanoliposome technology. International Journal of Food Properties 11 (2008), 833–844.
27. Newton, I., Snyder, D., Nutritional aspects of long chain omega-3 fatty acids and their use in bread enrichment. Cereal Foods World 3 (1997), 126–131.
28. Nielsen, H., N-3 polyunsaturated fish fatty acids in a fish oil supplemented bread. Journal of Science of Food & Agriculture 59 (1992), 559–562.
29. O'Brien, R.D., Fats and oils: Formulating and processing for applications. 3rd ed., 2009, CRC Press, Boca Raton (Chapter 4).
30. Rasti, B., Jinap, S., Mozafari, M.R., Yazid, A.M., Comparative study of the oxidative and physical stability of liposomal and nanoliposomal polyunsaturated fatty acids prepared with conventional and Mozafari methods. Food Chemistry 135 (2012), 2761–2770.
31. Rasti, B., Jinap, S., Mozafari, M.R., Yazid, A.M., Optimization on preparation condition of polyunsaturated fatty acids nanoliposome prepared by Mozafari method. Journal of Liposome Research 24:2 (2014), 99–105.
32. Saldeen, T., Wallin, R., Marklinder, I., Effects of a small dose of stable fish oil substituted for margarine in bread on plasma phospholipid fatty acids and serum triglycerides. Nutrition Research 18:9 (1998), 1483–1492.
33. Schreiner, M., Windisch, W., Supplementation of cow diet with rapeseed and carrots: Influence on fatty acid composition and carotene content of the butter fat. Journal of Food Lipids 13:4 (2006), 434–444.
34. Shahidi, F., Zhong, Y., Lipid oxidation and improving the oxidative stability. Chemical Society Reviews 39:11 (2010), 4067–4079.
35. Trautwein, E.A., N-3 Fatty acids – physiological and technical aspects for their use in food. European Journal of Lipid Science and Technology 103 (2001), 45–55.
36. Venkateshwarlu, G., Let, M.B., Jacobsen, C., Meyer, A.S., Modelling the sensory impact of defined combinations of volatile lipid oxidation products on fishy and metallic off-flavors. Journal of Agricultural and Food Chemistry 52 (2004), 1635–1641.