Hyatt Joseph R, Zhang Siyu, Akoh Casimir C
Department of Food Science and Technology, University of Georgia, Athens, GA, USA.
Department of Food Science and Technology, University of Georgia, Athens, GA, USA.
Food Chem. 2023 Aug 15;417:135835. doi: 10.1016/j.foodchem.2023.135835. Epub 2023 Mar 7.
Oxidative instability limits incorporation of ω-3 fatty acids (FAs) into some products. This research combined processing techniques with antioxidant addition to overcome these barriers. Oleogels, microencapsulates, and microencapsulated gel ingredients were prepared using Schizochytrium spp. algal oil (AO) in combination with α, β, γ, and δ tocopherols or 1-o-galloylglycerol (GG) as antioxidants. Ingredients were tested for physicochemical stability and optimal ingredients were selected to prepare yogurts as a model food with ideal matrix. Yogurts were analyzed for physicochemical properties. After 24-days storage at 4 °C, yogurt containing microencapsulated oleogel with GG as antioxidant exhibited average peroxide and p-Anisidine values of 7.17 mmol O2/kg of oil and 118.85 abs/g, respectively. These values were similar to store-bought yogurt using saturated fat source, with values of 6.83 mmol O2/kg of oil and 117.95 absorbance/g, respectively. These results could lead to incorporation of ω-3 FAs into foods, cosmetics, and pharmaceuticals in the future.
氧化不稳定性限制了ω-3脂肪酸（FAs）在某些产品中的应用。本研究将加工技术与添加抗氧化剂相结合，以克服这些障碍。使用裂殖壶菌属藻油（AO）与α、β、γ和δ生育酚或1-O-没食子酰甘油（GG）作为抗氧化剂制备油凝胶、微胶囊和微胶囊化凝胶成分。对这些成分进行物理化学稳定性测试，并选择最佳成分来制备酸奶作为具有理想基质的模型食品。对酸奶的物理化学性质进行分析。在4℃储存24天后，以GG作为抗氧化剂的微胶囊化油凝胶酸奶的平均过氧化值和对茴香胺值分别为7.17 mmol O2/kg油和118.85吸光度/g。这些值与使用饱和脂肪源的市售酸奶相似，其值分别为6.83 mmol O2/kg油和117.95吸光度/g。这些结果可能会促使未来ω-3脂肪酸在食品、化妆品和药品中的应用。
