Study of the microcapsules containing fish oil properties and its effects on physicochemical and sensory properties of functional yogurt

Hasani, Maryam; Rigi, Mahin; Kordjazi, Moazameh; Hasani, Shirin

doi:10.22113/jmst.2023.402559.2537

Articles in Press

Document Type : Original Manuscript

Authors

¹ Department of Food Science and Technology, Shahrood Branch, Islamic Azad University, Shahrood, Iran.

² Department of Aquatic Science, Hamon International Wetland Research Institute, Zabol Research Institute, Zabol, Iran.

³ Department of Sea Food Processing, Gorgan University of Agriculture Sciences and Natural Resources, Gorgan, Iran.

https://doi.org/10.22113/jmst.2023.402559.2537

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 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.

Keywords

Main Subjects

زیست فناوری دریا

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Journal of Marine Science and Technology

Study of the microcapsules containing fish oil properties and its effects on physicochemical and sensory properties of functional yogurt

References

References

Articles in Press, Accepted Manuscript
Available Online from 21 October 2023

Study of the microcapsules containing fish oil properties and its effects on physicochemical and sensory properties of functional yogurt

References

References

Articles in Press, Accepted Manuscript Available Online from 21 October 2023

Articles in Press, Accepted Manuscript
Available Online from 21 October 2023