Lipid digestion products in meat derivatives enriched with fish oil microcapsules

Abstract

This study analyzes the potential application of monolayered (Mo) and multilayered (Mu) fish oil microcapsules as EPA and DHA vehicles in cooked (C-SAU) and dry-cured (D-SAU) meat products and the bioaccesibility of their fatty acids. The quantities of EPA and DHA in all batches (44–64 mg EPA + DHA/100 g sample) exceeded the level established by the European Union to label a food as “source of ω-3 fatty acids” (40 mg EPA + DHA/100 g product). The highest percentages of released fat were observed in the intestinal phase. The amount of EPA and DHA bioaccesible was higher in C-SAU-Mu and D-SAU-Mu batches (0.35 and 0.33 mg EPA + DHA per gram of sample digested), in contrast to C-SAU-Mo and D-SAU-Mo batches (0.25 and 0.24 mg EPA + DHA per gram of sample digested). Therefore, the types of microcapsule of fish oil do not influence the EPA + DHA enrichment, but it did in their bioaccessibility, being better when using Mu.

Keywords

• Eicosapentaenoic and docosahexaenoic acids
• Sausage
• Enrichment
• Fish oil microcapsule
• In vitro digestion
• Bioaccessibility