علوم زیستی دریا
Maryam Hasani; Mahin Rigi; Moazameh Kordjazi; Shirin Hasani
Abstract
Omega-3 fatty acids play a role in achieving optimal health and protection against various diseases. Although the instability and oxidation of its essential fatty acids have limited its use in food products. Among the strategies used to avoid these challenges, the encapsulation method has been the most ...
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Omega-3 fatty acids play a role in achieving optimal health and protection against various diseases. Although the instability and oxidation of its essential fatty acids have limited its use in food products. Among the strategies used to avoid these challenges, the encapsulation method has been the most successful method. Therefore, the present study was performed with the aim of improving the stability of fish oil with encapsulation method and producing a useful product. In this research, the encapsulation of fish oil with a ratio of 3:1 (oil: coating) was done with malt dextrin, sodium casein ate, protein whey concentrates and modified starch (HICAP) by freeze drying. Yogurt enriched with encapsulated fish oil powder was produced and the physicochemical and sensory properties of the product were evaluated. The results showed that the particle size, particle dispersion index and encapsulation efficiency of the capsules were 0.85μm, 0.29 and 90%, respectively. Also, the results showed that the syneresis of yogurt enriched with microcapsules was lower and the water holding capacity was higher than the control and sample enriched with non-encapsulated fish oil. The increase of peroxide values in yogurt enriched with encapsulated fish oil had a slower trend than yogurt enriched with non-encapsulated oil. In all treatments, pH decreased and acidity increased. The sensory evaluation of the treatments revealed that the quality parameters of the yogurt treatments decreased during storage, and the yogurt treatments enriched with microencapsulated oil and the control treatment did not show any significant difference in terms of overall acceptance.