Fish Oil Fortification of Soft Goat Cheese

Hughes, Brianna H.; Perkins, L. Brian; Calder, Beth L.; Skonberg, Denise I.

doi:10.1111/j.1750-3841.2011.02560.x

Cited by 21 publications

(11 citation statements)

References 20 publications

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“…Particularly, the roles of carotenoids, EPA, and/or DHA in heart health, mental health, brain, and retina development, have been well documented (Alabdulkarim et al 2012; Guerin et al 2003; Swanson et al 2012; Yamashita 2013), and such lipid constituents have been regconized as nutraceuticals and pharmaceuticals for improving human health. By this reason, fish oils have been used for enriching DHA and EPA of many food products such as powder milk formulate, salad oil, fruit beverage, vegetable juice (Kolanowski and Berger 1999), dairy products (Kolanowski and Weißbrodt 2007), soft goat cheese (Hughes et al 2012), or cookies (Jeyakumari et al 2016). Lobster oils have a potential use as a source of natural ω-3 fatty acids for many fortified products since they have been demonstrated to contain PUFAs and ω-3 fatty acids as high as that of fish oil (menhaden) or krill oils (Albalat et al 2016; Tsvetnenko et al 1996).…”

Section: Various Applications Of Extracts Derived From Lpbsmentioning

confidence: 99%

Lobster processing by-products as valuable bioresource of marine functional ingredients, nutraceuticals, and pharmaceuticals

Nguyễn

Barber

Corbin

et al. 2017

Bioresour. Bioprocess.

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The worldwide annual production of lobster was 165,367 tons valued over $3.32 billion in 2004, but this figure rose up to 304,000 tons in 2012. Over half the volume of the worldwide lobster production has been processed to meet the rising global demand in diversified lobster products. Lobster processing generates a large amount of by-products (heads, shells, livers, and eggs) which account for 50–70% of the starting material. Continued production of these lobster processing by-products (LPBs) without corresponding process development for efficient utilization has led to disposal issues associated with costs and pollutions. This review presents the promising opportunities to maximize the utilization of LPBs by economic recovery of their valuable components to produce high value-added products. More than 50,000 tons of LPBs are globally generated, which costs lobster processing companies upward of about $7.5 million/year for disposal. This not only presents financial and environmental burdens to the lobster processors but also wastes a valuable bioresource. LPBs are rich in a range of high-value compounds such as proteins, chitin, lipids, minerals, and pigments. Extracts recovered from LPBs have been demonstrated to possess several functionalities and bioactivities, which are useful for numerous applications in water treatment, agriculture, food, nutraceutical, pharmaceutical products, and biomedicine. Although LPBs have been studied for recovery of valuable components, utilization of these materials for the large-scale production is still very limited. Extraction of lobster components using microwave, ultrasonic, and supercritical fluid extraction were found to be promising techniques that could be used for large-scale production. LPBs are rich in high-value compounds that are currently being underutilized. These compounds can be extracted for being used as functional ingredients, nutraceuticals, and pharmaceuticals in a wide range of commercial applications. The efficient utilization of LPBs would not only generate significant economic benefits but also reduce the problems of waste management associated with the lobster industry. This comprehensive review highlights the availability of the global LPBs, the key components in LPBs and their current applications, the limitations to the extraction techniques used, and the suggested emerging techniques which may be promising on an industrial scale for the maximized utilization of LPBs. Graphical abstractLobster processing by-product as bioresource of several functional and bioactive compounds used in various value-added products

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Section: Various Applications Of Extracts Derived From Lpbsmentioning

confidence: 99%

Lobster processing by-products as valuable bioresource of marine functional ingredients, nutraceuticals, and pharmaceuticals

Nguyễn

Barber

Corbin

et al. 2017

Bioresour. Bioprocess.

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“…Fish oil has been shown to be oxidatively stable in refrigerated high‐moisture dairy products (Aryana 2007; Kolanowski and Weiβbrodt 2007; Martini and others 2009; Ye and others 2009; Hughes and others 2012) but use of fish oil in intermediate moisture products is limited (Serna‐Saldivar and others 2006; Iafelice and others 2008; Borneo and others 2007; Horn and others 2009; Nielsen and Jacobsen 2009). Fortification of shelf‐stable food products is desirable from a consumer standpoint since their long shelf life promotes “on the go” snacking.…”

Section: Introductionmentioning

confidence: 99%

Oxidative Stability and Consumer Acceptance of Fish Oil Fortified Nutrition Bars

Hughes¹,

Muzzy²,

Laliberte³

et al. 2012

Journal of Food Science

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“…Additional strategies to address insufficient EPA and DHA intake could include fortification of foods (e.g. dairy (Hughes et al, 2012;Martini et al, 2009;McCowen et al, 2010), eggs (Shapira et al, 2008), meat (Meadus et al, 2013)), modification of animal feed to enrich the resulting animal products with n-3 fatty acids (Konieczka et al, 2017), or microbial fermentation for oil production (e.g. from algae) (Salem and Eggersdorfer, 2015).…”

Section: Discussionmentioning

confidence: 99%

Projected Long‐Chain n‐3 Fatty Acid Intake Post‐Replacement of Vegetables Oils with Stearidonic Acid‐Modified Varieties: Results from a National Health and Nutrition Examination Survey 2003–2008 Analysis

Bowen

Richter

Skulas‐Ray

et al. 2018

Lipids

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Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) intake is well below the amount recommended by the 2015–2020 Dietary Guidelines for Americans (0.25 g/day), supporting the need for alternative dietary sources. Stearidonic acid (SDA)‐enriched soybeans were bioengineered to endogenously synthesize SDA, which can be readily metabolized to EPA in humans; thus, incorporating the derived SDA‐enriched soybean oil into the food supply is a potential strategy to increase EPA. We performed a dietary modeling exercise using National Health and Nutrition Examination Survey 2003–2008 repeat 24‐h dietary recall data (n = 24,621) to estimate the potential contribution of SDA‐enriched oils to total long‐chain n‐3 fatty acid intake (defined as EPA + DHA + EPA‐equivalents) following two hypothetical scenarios: (1) replacement of regular soybean oil with SDA soybean oil and (2) replacement of four common vegetable oils (corn, canola, cottonseed, and soybean) with respective SDA‐modified varieties. Estimated median daily intakes increased from 0.11 to 0.16 g/day post‐replacement of regular soybean oil with SDA‐modified soybean oil, and to 0.21 g/day post‐replacement of four oils with SDA‐modified oil; the corresponding mean intakes were 0.17, 0.27, and 0.44 g/day, respectively. The percent of the population who met the 0.25 g/day recommendation increased from at least 10% to at least 30% and 40% in scenarios 1 and 2, respectively. Additional strategies are needed to ensure the majority of the US population achieve EPA and DHA recommendations, and should be assessed using methods designed to estimate the distribution of usual intake of these episodically consumed nutrients.

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Fish Oil Fortification of Soft Goat Cheese

Cited by 21 publications

References 20 publications

Lobster processing by-products as valuable bioresource of marine functional ingredients, nutraceuticals, and pharmaceuticals

Lobster processing by-products as valuable bioresource of marine functional ingredients, nutraceuticals, and pharmaceuticals

Oxidative Stability and Consumer Acceptance of Fish Oil Fortified Nutrition Bars

Projected Long‐Chain n‐3 Fatty Acid Intake Post‐Replacement of Vegetables Oils with Stearidonic Acid‐Modified Varieties: Results from a National Health and Nutrition Examination Survey 2003–2008 Analysis

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