Fatty acid composition in double and multilayered microcapsules of ω-3 as affected by storage conditions and type of emulsions

Fish oil/lycopene microcapsules as a source of eicosapentaenoic and docosahexaenoic acids: a case study on spreads

“…This fatty acid profile reflected the composition of the CP ingredients, with milk and cheese being the major ingredients, and it is in concordance with previous studies . The effect of enrichment was significant in palmitic acid (C16:0), with higher content in P0 and P1 than in C, and in oleic acid (C18:1( n −9)), which showed higher content in P1 than in P0 and C. This is in relation to the concentration of palmitic and oleic acids in fish oil (20.16 g/100 g) and olive oil (81.41 g/100 g FAME) respectively . As expected, EPA and DHA quantities were also influenced by the enrichment, having their highest content in P0, followed by P1 and not being found in C. The storage for 4 months also had a significant influence on EPA and DHA contents in CP, with a lower content of these fatty acids after storage.…”

“…In addition, the fatty acid profile found is in concordance with previous studies on similar spreads . In relation to the effect of enrichment in HP, it leads to significant differences in some fatty acids, with higher content of palmitic acid (C16:0) in P0 and P1 than in C and of myristic (C14:0) and palmitoleic (C16:1) acids in P0 than in P1 and C, which should be explained by the fatty acid composition of the fish oil (20.16 g, 8.74 g, and 3.82 g per 100 g FAME respectively) . However, these differences did not lead to significant changes in the content of total SFAs.…”

“…62,63 In relation to the effect of enrichment in HP, it leads to significant differences in some fatty acids, with higher content of palmitic acid (C16:0) in P0 and P1 than in C and of myristic (C14:0) and palmitoleic (C16:1) acids in P0 than in P1 and C, which should be explained by the fatty acid composition of the fish oil (20.16 g, 8.74 g, and 3.82 g per 100 g FAME respectively). 16 However, these differences did not lead to significant changes in the content of total SFAs. As expected, EPA and DHA were found in P0 and P1 but not in C. In addition, the quantity of these fatty acids was higher in P0 than in P1 (0.13 mg/g sample versus 0.11 mg/g sample respectively and 0.25 mg/g sample versus 0.14 mg/g sample respectively), but not in C. These values are in concordance with the content of EPA and DHA in MFL0 and MFL1 and indicated the effectiveness of the addition of fish oil microcapsules, with and without lycopene, to enrich HP in ω−3 PUFAs.…”

“…The encapsulation of ω −3 PUFAs requires a previous elaboration of oil‐in‐water emulsions, and their stability is essential to guarantee the encapsulation procedure. Different types of fish oil emulsions have been used to elaborate ω −3 PUFA microcapsules, such as monolayered, multilayered, and double . The use of high pressure to homogenize the emulsions has recently been indicated to improve the quality characteristics of emulsions and microcapsules …”

“…Different types of fish oil emulsions have been used to elaborate ω−3 PUFA microcapsules, such as monolayered, multilayered, and double. [16][17][18][19][20] The use of high pressure to homogenize the emulsions has recently been indicated to improve the quality characteristics of emulsions and microcapsules. 21 Different antioxidants have also been used for counteracting the oxidative susceptibility of ω−3 PUFA sources to enrich food; for example, butylhydroxyanisole, tocopherols, and rosemary extract were evaluated in ground-beef patties fortified with fish oil.…”