Gaur Shashank, Sloffer Elizabeth M, Ojha Ankur, Patra Falguni, Shukla Dharmendra, Engeseth Nicki J, Patel Pramthesh R, Andrade Juan E
1 Department of Food Science and Human Nutrition, University of Illinois, Urbana-Champaign, Urbana, IL, USA.
2 Mansinhbhai Institute of Dairy and Food Technology, Mehsana, Gujarat, India.
Food Nutr Bull. 2017 Jun;38(2):158-171. doi: 10.1177/0379572117701234. Epub 2017 Mar 30.
Incorporation of omega-3 polyunsaturated fatty acid (PUFA) sources to lipid-based nutrition supplement (LNS) formulations for undernourished populations presents a challenge due to reduced shelf life and poor consumer acceptability.
To systematically develop an omega-3-fortified LNS formulation, using flaxseed oil (FO), by optimizing its processing stability and evaluating its sensory acceptance.
LNS formulations were formulated to yield approximately 452 kcal, 13.2 g of protein, 30 g of fat, and 53 g of carbohydrates per 100 g. Response surface methodology (RSM) with 4-factor-3-level: omega-3 fatty acid source (FO; 0%-10%), antioxidant (ascorbyl palmitate: 0.0%-0.03%), emulsifier (soy lecithin: 0.5%-1.5%), and storage time (0-6 months at 40°C) was used to optimize LNS's functionality and storage stability. Factor effects were evaluated for peroxide value, oil separation, water activity, moisture content, hardness, and vitamin C content of the samples. Consumer acceptability was assessed using a 9-point hedonic scale.
After 6 months of accelerated storage, the addition of FO to LNS formula resulted in increased peroxide values (7.75 mEq/kg fat) and lipid separation and a reduction in vitamin C and water activity. Optimal levels to maximize storage time and FO and minimize oxidation were 0.02% antioxidant, 1.5% emulsifier, and 4.9% FO. Indian women and students accepted LNS formulations with or without FO similar to other commercial supplements.
An LNS containing FO with improved omega-6/omega-3 PUFA ratio was successfully formulated with staple Indian ingredients and optimized for storage stability using RSM.
由于保质期缩短和消费者接受度低，将ω-3多不饱和脂肪酸（PUFA）来源纳入营养不良人群的脂质基营养补充剂（LNS）配方中面临挑战。
通过优化亚麻籽油（FO）的加工稳定性并评估其感官接受度，系统地开发一种富含ω-3的LNS配方。
LNS配方每100克产生约452千卡热量、13.2克蛋白质、30克脂肪和53克碳水化合物。采用四因素三水平的响应面法（RSM）：ω-3脂肪酸来源（FO；0%-10%）、抗氧化剂（棕榈酸抗坏血酸：0.0%-0.03%）、乳化剂（大豆卵磷脂：0.5%-1.5%）和储存时间（40°C下0-6个月），以优化LNS的功能和储存稳定性。评估了各因素对样品的过氧化值、油分离、水分活度、水分含量、硬度和维生素C含量的影响。使用9分享乐量表评估消费者接受度。
加速储存6个月后，在LNS配方中添加FO导致过氧化值增加（7.75 mEq/kg脂肪）和脂质分离，维生素C和水分活度降低。使储存时间和FO最大化并使氧化最小化的最佳水平为0.02%抗氧化剂、1.5%乳化剂和4.9% FO。印度女性和学生接受含或不含FO的LNS配方，其程度与其他商业补充剂相似。
成功地用印度主要成分配制了一种含有FO且ω-6/ω-3 PUFA比例得到改善的LNS，并使用RSM对其储存稳定性进行了优化。
