Development of omega-3-rich structured lipids using perilla seed oil and palm olein: optimization and characterization

Singh, Priyanka Kumari; Chopra, Rajni; Dhiman, Aishwarya; Chuahan, Komal; Garg, Meenakshi

doi:10.1007/s13399-023-04422-3

Cited by 6 publications

(6 citation statements)

References 39 publications

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“…Among the PSO, blend, and SL, PSO contains the most abundant amount of total tocopherol (497.44 mg/100 g), followed by the blend containing 158.25 mg/100 g and the SL containing 154.67 mg/100 g of total tocopherol. However, the tocopherol content in SL was lower compared to the blend due to the processing conditions (such as temperature) used during EIE processing. , …”

Section: Resultsmentioning

confidence: 98%

“…However, the tocopherol content in SL was lower compared to the blend due to the processing conditions (such as temperature) used during EIE processing. 5,55 The rate of degradation in the tocopherol content after 30 days of storage varies in each sample. Samples without any antioxidants showed higher degradation of tocopherol compared to RE and BHT.…”

Section: P-anisidine Value (P-av) and Total Oxidation Value (Totox) T...mentioning

confidence: 99%

“…Consequently, our prior study has highlighted the EIE of high-saturated fat (PO-70%) with PUFA-rich oil (PSO-30%) as a compelling solution, resulting in improved nutritional and functional properties as well as enhanced applicability. 5 Chemical or enzymatic interesterification results in the production of SL, which holds promise for enhancing lipid digestion and energy absorption and providing nutritional and health benefits. Consequently, they find widespread applications in food, health products, and other industries.…”

Section: Introductionmentioning

confidence: 99%

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Shelf Life Enhancement of Structured Lipids Rich in Omega-3 Fatty Acids Using Rosemary Extract: A Sustainable Approach

Kumari Singh,

Chopra,

Garg

et al. 2024

ACS Omega

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This study investigates the efficacy of rosemary extract (RE) in stabilizing structured lipids (SL) developed using perilla seed oil (PSO) and palmolein (PO) under accelerated storage conditions. The oil samples, comprising PSO, Blend, and SL formulations with and without RE (1500 ppm) and BHT (200 ppm), were studied for their storage stability during a 30 day storage period at 65 °C, with the analysis carried out at 6 day intervals. Oxidative properties were comprehensively assessed, including both physical attributes (color, viscosity, and refractive index) and chemical parameters (peroxide value, free fatty acid (FFA), p-anisidine value, TOTOX value, conjugated dienes, and trienes). The results demonstrated that RE-enriched oil samples exhibited significantly higher oxidative stability (p < 0.05) compared to the control group. SL added with 1500 ppm of RE exhibited notable enhancements in quality parameters, showcasing reductions in FFA, TOTOX value, conjugated diene, and triene value by 44. 01%, 35.42, 39.03, and 47.36, respectively, when compared to SL without any antioxidant. The RE at 1500 ppm concentration showed a similar effect as the synthetic antioxidant BHT at 200 ppm. Also, the RE demonstrated potent inhibition of the oxidation of polyunsaturated fatty acids, thereby contributing to the improved oxidative stability of the SLs. Furthermore, SL with RE also exhibited reduced degradation of the tocopherol content and total phenolic content during the storage period. Principal component analysis demonstrated that SL and blend followed similar oxidative characteristics as they fell within the same quadrant. These findings underscore RE as a potent source of antioxidants capable of scavenging free radicals and enhancing the oxidative stability of omega-3 fatty acid-rich SLs.

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Section: Resultsmentioning

confidence: 98%

Section: P-anisidine Value (P-av) and Total Oxidation Value (Totox) T...mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Shelf Life Enhancement of Structured Lipids Rich in Omega-3 Fatty Acids Using Rosemary Extract: A Sustainable Approach

Kumari Singh,

Chopra,

Garg

et al. 2024

ACS Omega

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“…One can exchange the FA present on one lipid onto another through the process. For instance, stearic acid can partially replace the short‐chain FA in coconut oil TAGs (Singh, Chopra, et al., 2023; Sivakanthan & Madhujith, 2020). Interesterification has been used for the production of customized lipids with higher essential PUFA by modifying the TAGs to contain specific structure and FA, commercial margarine or butter equivalents, alternatives to milk fat and low‐calorie fats (Alfieri et al., 2017; Viriato et al., 2018).…”

Section: Stability Of Omega‐3 Fatty Acid‐rich Oilsmentioning

confidence: 99%

“…However, now many studies claim that these structure lipids have lowered oxidative stability than the non‐interesterified ones. This is due to the high heat and enzymatic/chemical processing that disturbs the stability of oils with time (Singh, Chopra, et al., 2023; Sivakanthan & Madhujith, 2020).…”

Section: Stability Of Omega‐3 Fatty Acid‐rich Oilsmentioning

confidence: 99%

Role of encapsulation on the bioavailability of omega‐3 fatty acids

Homroy,

Chopra,

Singh

et al. 2023

Comp Rev Food Sci Food Safe

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Omega‐3 fatty acids (omega‐3 FAs) have been widely recognized for their therapeutic advantages, including anti‐inflammatory and cardioprotective properties. They have shown promise in enhancing regulatory function, promotingdevelopment and mitigating the progression of diabetes and cancer. The scientific communities, along with industries, are actively endorsing initiatives aimed at increasing the daily intake of lipids rich in omega‐3 FAs. Nevertheless, incorporating polyunsaturated FAs (PUFAs) into food products poses several challenges due to their susceptibility to oxidation when exposed to oxygen, high temperatures, and moisture. This oxidative deterioration results in undesirable flavours and a loss of nutritional value. Various methods, including physical blending, interesterification, and encapsulation, have been utilized as ways to enhance the stability of edible oils rich in PUFA against oxidation. Encapsulation has emerged as a proven strategy for enhancing the oxidative stability and functional properties of omega‐3 FA‐rich oils. Multiple encapsulation methods have been developed to stabilize and improve the delivery of omega‐3 FAs in food products. The selection of an appropriate encapsulation method depends on the desired application of the encapsulated oil. In addition, encapsulation enhances the bioavailability of omega‐3 FAs by promoting increased absorption of the encapsulated form in the intestinal epithelium. This review discusses the techniques and principles of omega‐3 FA‐rich oil encapsulation and its role in improving stability and bioavailability. Furthermore, it also investigates the potential health benefits of these encapsulated oils. This review explores the variations in bioavailability based on encapsulation techniques and processing, offering vital insights for nutrition and product development.

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Comparative study on the use of rosemary bioactive for enhancing the oxidative stability of blended perilla seed oil: A multivariant kinetic approach

Singh,

Chopra,

Garg

2023

Food Chemistry Advances

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Development of omega-3-rich structured lipids using perilla seed oil and palm olein: optimization and characterization

Cited by 6 publications

References 39 publications

Shelf Life Enhancement of Structured Lipids Rich in Omega-3 Fatty Acids Using Rosemary Extract: A Sustainable Approach

Shelf Life Enhancement of Structured Lipids Rich in Omega-3 Fatty Acids Using Rosemary Extract: A Sustainable Approach

Role of encapsulation on the bioavailability of omega‐3 fatty acids

Comparative study on the use of rosemary bioactive for enhancing the oxidative stability of blended perilla seed oil: A multivariant kinetic approach

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