Loading of fish oil into β-cyclodextrin nanocomplexes for the production of a functional yogurt
Tahere Ghorbanzade, Sahar Akhavan-Mahdavi, Mohammad Saeed Kharazmi, Salam A. Ibrahim, Seid Mahdi Jafari
Food Chemistry X
Abstract
Omega-3 fatty acids play a role in achieving optimal health and in protection against diseases. Although instability and oxidation of its essential fatty acids has limited its use in food products. Among the strategies used to prevent these challenges, the encapsulation technique has been the most successful method. Therefore, in this study, β-cyclodextrin (BCD) inclusion complexes were applied for encapsulation of fish oil and its addition into yogurt for fortification. Physicochemical properties of produced yogurt as well as sensory tests were investigated during 21 days of storage at 4 °C. The results showed that encapsulation of fish oil with BCD significantly reduced the acidity, peroxide value, and syneresis of yogurt while increasing docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). In conclusion, the results demonstrated that yoghurt fortified with encapsulated fish oil has similar sensory qualities to the control sample than yoghurt fortified with free fish oil.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
β-cyclodextrin (BCD) inclusion complexes reduced acidity, peroxide value, and syneresis of yogurt
“The results showed that encapsulation of fish oil with BCD significantly reduced the acidity, peroxide value, and syneresis of yogurt”
encapsulation technique used fish oil
“Among the strategies used to prevent these challenges, the encapsulation technique has been the most successful method. Therefore, in this study, β-cyclodextrin (BCD) inclusion complexes were applied ...”
yogurt fortified with encapsulated fish oil similar control sample
“In conclusion, the results demonstrated that yoghurt fortified with encapsulated fish oil has similar sensory qualities to the control sample than yoghurt fortified with free fish oil”