Developing a strawberry yogurt fortified with marine fish oil

Abstract

Fortified dairy products appeal to a wide variety of consumers and have the potential to increase sales in the yogurt industry and help increase intake of long-chain n-3 fatty acids. The objectives of this study were to develop a strawberry yogurt containing microencapsulated salmon oil (MSO; 2% wt/vol) and evaluate its characteristics during 1 mo of storage. Unpurified salmon oil (USO) was purified (PSO) and both USO and PSO were analyzed for peroxide value (PV), anisidine value (AV), total oxidation, free fatty acids (FFA), and moisture content. A stable emulsion was prepared with 7% PSO, 22% gum arabic, 11% maltodextrin, and 60% water. The emulsion was spray-dried to produce MSO. The MSO was added to strawberry-flavored yogurt (SYMSO) before pasteurization and homogenization, and a control (SY) without MSO was produced. Both yogurts were stored for 1 mo at 4°C and we determined the quality characteristics including acidity (pH), syneresis, thiobarbituric acid (TBA), fatty acid methyl ester composition, color, and lactic acid bacteria (LAB) count. The entire experiment was replicated 3 times. Total oxidation (unitless) of USO, PSO, and MSO was calculated to be 20.7±1.26, 10.9±0.1, and 13.4±0.25, respectively. Free fatty acid contents were 1.61±0.19%, 0.59±0.02%, and 0.77±0.02% for USO, PSO, and MSO, respectively. Eicosapentaenoic acid and docosahexaenoic acid were the predominant polyunsaturated fatty acids in MSO and in SYMSO, but neither was detected in SY. Fortification of SY with MSO had no significant effect on yogurt pH or syneresis. A decrease in concentration of lactic acid bacteria was observed during the storage of all yogurts. Thiobarbituric acid values significantly increased as storage time increased and SY had a significantly lighter (higher L*) and less yellow (lower b*) color than SYMSO. Although some slight differences were observed in the color and oxidation of SYMSO compared with SY, the study demonstrated that SY could be fortified with salmon oil.

Fortification of dahi (Indian yoghurt) with omega-3 fatty acids using microencapsulated flaxseed oil microcapsules

“…Our results are in accordance with the results of Andino (2011), who prepared ω-3 yogurt enriched with salmon fish oil powder and reported a significant reduction of 14.52 % in omega-3 contents after 4 weeks of storage. Similarly, Estrada et al (2011) reported~5.0 and 27.42 % decrease in ALA and DHA content of microencapsulated salmon oil enriched yogurt. It can be calculated from the data that 15 days stored fortified dahi sample had five times higher ALA content than control dahi indicating good oxidative stability of α-linolenic acid in MFOP preparation.…”

Fatty acid profile and oxidation tests of fat extracted from yogurt using rose hip seed oil

“…However, the milk fat present in dairy products contains high levels saturated fatty acids. Some scientific publications suggest that too much saturated fat in the diet can lead to cardiovascular disease (Estrada et al, 2011;Hu et al, 2001). It would be desirable to enrich dairy products with polyunsaturated fatty acids, which are not synthesized in the human body, and the intake of which from food is often very poor.…”

“…High levels of interest in the consumption of omega 3 fatty acids have made it possible to produce food fortified with EPA and DHA from marine sources (Kolanowski and Weiβbrodt, 2007;Rognlien et al, 2012). Because of the fishy flavor which this gives, a good alternative to this is the addition of oils from vegetable sources (Dal Bello et al, 2015;Estrada et al, 2011). The rose hip seed oil is a little-known but rich source of linoleic acid (44.4-55.7%) and α-linolenic acid (18.6-31.4%) in the preferred ratio of 2:1 recommended by dietitians, and it contains only three saturated fatty acids.…”

Fortification of Sardine Fish Oil from By-product of Canning Processing into Beef Meatball and Chicken Nugget

“…Estrada et al (2011) melakukan fortifikasi emulsi minyak ikan pada yoghurt. Fortifikasi dalam bentuk minyak ikan bubuk telah dilakukan pada produk instan (Kalanowski et al 2007).…”

“…Perubahan karakteristik produk selama proses fortifikasi sering terjadi misalnya perubahan karakteristik permen Lozenges (Kalanowski dan Weißbrod 2008), perubahan tingat oksidasi dan warna yoghurt (Estrada et al 2011) (Barrow et al 2009). Produk yang sudah difortifikasi mikrokapsul minyak ikan antara lain permen Lozenges (Kalanowski dan Weißbrod 2008).…”