کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5133236 | 1492062 | 2017 | 7 صفحه PDF | دانلود رایگان |

- No detectable sensory difference between control and liposomal Ï-3 enriched samples.
- Lower peroxide and anisidine values in nanoliposomal Ï-3 enriched samples.
- No loss in Ï-3 content during the typical shelf life of bread (7 d) and milk (3 d).
The aim of the present research was to evaluate the application, stability and suitability of Ï3 polyunsaturated fatty acids (PUFAs) incorporated nanoliposomes in food enrichment. Nanoliposomal Ï3 PUFAs was prepared by Mozafari method, and their application in bread and milk was compared with unencapsulated (fish oil) and microencapsulated Ï3 PUFAs. Sensory evaluation was conducted to determine the perceptible sensory difference/similarity between control, unencapsulated, microencapsulated, and nanoliposomal Ï3 PUFAs enriched foods. Results showed no significant (p = 0.11) detectable difference between control and nanoliposomal Ï3 PUFAs enriched samples while, samples enriched with unencapsulated or microencapsulated Ï3 PUFAs showed significant (p = 0.02) fishy flavor. Moreover, significantly (p < 0.01) higher Ï3 PUFAs % recovery and lower peroxide and anisidine values were observed in nanoliposomal Ï3 PUFAs enriched samples in comparison with other samples. In conclusion, an effective and reproducible method for application of Ï3 PUFAs in the food system was developed.
Journal: Food Chemistry - Volume 230, 1 September 2017, Pages 690-696