Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yogurt.
Fish oils have many dietary benefits, but due to their strong odors and rapid deterioration, their application in food formulations is limited. For these reasons, nano-liposome was used to nano-encapsulate fish oil in this study and encapsulated fish oil was utilized in fortifying yogurt. Physicochemical properties of produced yogurt including pH, acidity, syneresis, fatty acid composition, peroxide value as well as sensory tests were investigated during three weeks storage at 4°C. Nano-liposome encapsulation resulted in a significant reduction in acidity, syneresis and peroxide value. The results of gas chromatography analyses revealed that after 21days storage, yogurt fortified with nano-encapsulated fish oil had a higher DHA and EPA contents than yogurt containing free fish oil. Overall, the results of this study indicates that adding nano-encapsulated fish oil into yogurt gave closer characteristics to control sample in terms of sensory characteristics than yogurt fortified with free fish oil.
Department of Food Materials and Process Design Engineering, University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
Tahere
T
Ghorbanzade
Department of Food Materials and Process Design Engineering, University of Agricultural Sciences and Natural Resources, Gorgan, Iran. Electronic address: smjafari@gau.ac.ir.
Seid Mahdi
SM
Jafari
Department of Food Materials and Process Design Engineering, University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
Sahar
S
Akhavan
Department of Food Materials and Process Design Engineering, University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
Roxana
R
Hadavi
D000818:Animals; D004042:Dietary Fats, Unsaturated; D005227:Fatty Acids / Q000032:analysis; D005395:Fish Oils / Q000737:chemistry*; D005527:Food, Fortified / Q000032:analysis*; D006801:Humans; D008081:Liposomes / Q000737:chemistry*; D053758:Nanoparticles / Q000737:chemistry*; D036103:Nanotechnology / Q000379:methods*; D015014:Yogurt / Q000032:analysis*
D004042:Dietary Fats, Unsaturated; D005227:Fatty Acids; D005395:Fish Oils; D008081:Liposomes
Fish oil; Functional yogurt; Nano-encapsulation; Nano-liposome; Omega-3 fatty acids