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 (Oct 2022)

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

Affiliations

Tahere Ghorbanzade: Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
Sahar Akhavan-Mahdavi: Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
Mohammad Saeed Kharazmi: Faculty of Medicine, University of California, Riverside, USA
Salam A. Ibrahim: Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, E. Market Street, 1601, Greensboro, NC 24711, USA
Seid Mahdi Jafari: Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Department of Analytical Chemistry and Food Science, Nutrition and Bromatology Group, Faculty of Science, Universidade de Vigo, E-32004 Ourense, Spain; College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China; Corresponding author at: Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

Journal volume & issue: Vol. 15
p. 100406

Abstract

Read online

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.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

About the journal

Abstract

Keywords