title: Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing them.
abstract: The effect of storage time (2°C, 19 days) and heating (70°C, 30 min) on physical characteristics and oxidative stability of fish oil encapsulated in filled hydrogel particles was determined and compared with a conventional oil-in-water (O/W) emulsion with the same oil content (8.5%). Subsequently they were used to enrich meat systems with n-3 LCPUFAs, and their lipid oxidation was evaluated and compared with two other meat systems: one containing all animal fat and another with fish oil added directly. Filled hydrogel particles were more effective in lowering the oxidation rate than O/W emulsion, even when thermal treatment was applied. Oxidative stability over the storage time was best in the n-3 LCPUFA-enriched meat system containing filled hydrogel particles, in which TBARS levels were up to 62% lower than other systems containing fish oil. Hydrogel particles offer a promising means of controlling lipid oxidation in n-3 LCPUFA-enriched meat products.
authors: Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), C/José Antonio Novais, 10, 28040 Madrid, Spain. Electronic address: lorena.salcedo@ictan.csic.es.
authors: Lorena
authors: L
authors: Salcedo-Sandoval
authors: Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), C/José Antonio Novais, 10, 28040 Madrid, Spain.
authors: Susana
authors: S
authors: Cofrades
authors: Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), C/José Antonio Novais, 10, 28040 Madrid, Spain.
authors: Claudia
authors: C
authors: Ruiz-Capillas
authors: Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States.
authors: Alison
authors: A
authors: Matalanis
authors: Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States; Bioactive Natural Products Research Group, Department of Biochemistry, Faculty of Science, King Abdulaziz University, P. O. Box 80203, Jeddah 21589, Saudi Arabia.
authors: D Julian
authors: DJ
authors: McClements
authors: Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States; Bioactive Natural Products Research Group, Department of Biochemistry, Faculty of Science, King Abdulaziz University, P. O. Box 80203, Jeddah 21589, Saudi Arabia.
authors: Eric A
authors: EA
authors: Decker
authors: Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), C/José Antonio Novais, 10, 28040 Madrid, Spain.
authors: Francisco
authors: F
authors: Jiménez-Colmenero
mesh_terms: D000818:Animals; D015525:Fatty Acids, Omega-3 / Q000737:chemistry*; D061353:Food Storage / Q000379:methods*; D020136:Hydrogel, Polyethylene Glycol Dimethacrylate / Q000737:chemistry*; D008460:Meat / Q000032:analysis*; D010084:Oxidation-Reduction; D013552:Swine
chemical_list: D015525:Fatty Acids, Omega-3; D020136:Hydrogel, Polyethylene Glycol Dimethacrylate
keywords: Filled hydrogel particles; Lipid oxidation; O/W emulsion; Pork meat system; n-3 LCPUFA delivery systems