Yenipazar Hande, Şahin-Yeşilçubuk Neşe
Department of Food Engineering, Faculty of Chemical-Metallurgical Engineering Istanbul Technical University Istanbul Turkey.
Food Sci Nutr. 2022 Dec 21;11(3):1426-1440. doi: 10.1002/fsn3.3182. eCollection 2023 Mar.
Omega-3 fatty acid consumption is getting more common due to its positive impacts on human health. Since consumers cannot get their omega-3 needs from natural sources, omega-3-rich products play an essential part in the diet. However, they are highly susceptible to oxidation; thus, storage conditions affect their quality. Product form is also another critical factor for stability. In this study, fatty acid composition, oxidative stability, and sensory properties of different omega-3 products having varied packaging types were investigated. Moreover, the effect of consumer behavior regarding the recommended usage was assessed during storage. Syrup forms (maximum values at the end of the storage: PV = 44.6 meq/kg oil for S32, -AV = 16.87 for S22, and TOTOX = 96.94 for S11) are more susceptible to oxidation than capsule (maximum values at the end of the storage: PV = 7.62 meq/kg oil for C31, -AV = 19.58 for C12, and TOTOX = 30.44 for C12) and chewable forms (maximum values at the end of the storage: PV = 26.14 meq/kg oil for G12, p-AV = 13.47 for G12, and TOTOX = 65.76 for G12). In addition, capsules complied more with limit values during storage and were better protected according to the sensory scores. The aroma and taste of the omega-3 products generally changed in a negative manner during storage. Capsulated samples were better protected according to the sensory evaluation scores at the end of the storage period. Fish oil samples belonging to the same company but provided from different stores showed significant differences, which is an indicator of nonstandard raw material, ingredient, or processing.
由于ω-3脂肪酸对人体健康有积极影响，其消费量越来越普遍。由于消费者无法从天然来源满足其对ω-3的需求，富含ω-3的产品在饮食中起着至关重要的作用。然而，它们极易氧化；因此，储存条件会影响其质量。产品形式也是稳定性的另一个关键因素。在本研究中，对具有不同包装类型的不同ω-3产品的脂肪酸组成、氧化稳定性和感官特性进行了研究。此外，在储存期间评估了消费者关于推荐用法的行为影响。糖浆形式（储存结束时的最大值：S32的过氧化值（PV）=44.6毫克当量/千克油，S22的对茴香胺值（-AV）=16.87，S11的总氧化值（TOTOX）=96.94）比胶囊（储存结束时的最大值：C31的PV=7.62毫克当量/千克油，C12的-AV=19.58，C12的TOTOX=30.44）和咀嚼片形式（储存结束时的最大值：G12的PV=26.14毫克当量/千克油，G12的对茴香胺值（p-AV）=13.47，G12的TOTOX=65.76）更容易氧化。此外，胶囊在储存期间更符合限值，并且根据感官评分得到了更好的保护。ω-3产品的香气和味道在储存期间通常呈负面变化。根据储存期结束时的感官评价得分，胶囊样品得到了更好的保护。来自同一家公司但不同商店提供的鱼油样品显示出显著差异，这表明原材料、成分或加工不标准。
