Improved Physicochemical Properties of Yogurt Fortified with Fish Oil/γ-Oryzanol by Nanoemulsion Technology

Abstract

Fish oil has several dietary benefits, but its application in food formulations is limited because of its poor water-solubility, easy oxidation and strong odor. The purposes of this study were to produce a fish oil/γ-oryzanol nanoemulsion and to evaluate the effect of adding this nanoemulsion on the physicochemical and sensory characteristics of yogurts. Adding fish oil/γ-oryzanol nanoemulsion resulted in a significant reduction in the acidity and syneresis of yogurt. Yogurt with the nanoemulsion had significantly lower peroxide value (0.28 mmol/L after 21 days) and higher retention of eicosapentaenoic acid and docosahexaenoic acid contents (decreased to 95% and 94% of its initial value, respectively) than yogurt with fish oil/γ-oryzanol (peroxide value = 0.65 mmol/L; eicosapentaenoic acid and docosahexaenoic acid contents decreased to 72% and 53% of its initial value, respectively). Fish oil/γ-oryzanol nanoemulsion incorporated into yogurt had closer sensory attributes scores to plain yogurt. This study may have important implications for the application of fish oil/γ-oryzanol nanoemulsion in yogurt.

Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones—A review

“…The addition of the NE did not influence the melting and crystallization behavior of fortified yogurt mixes. Sensory evaluation data showed yogurt fortified with fish oil/γ-oryzanol NE had closer scores of sensory attributes to plain yogurt than yogurt fortified with fish oil and γoryzanol (Zhong et al, 2018). These studies showed that yogurt could be fortified with fish oil/γ-oryzanol NE to create a potential product with considerable dietary benefits due to the high availability of these poor water-soluble components.…”

“…However, its exploitation in food products is limited due to its poor water solubility, natural oxidation, and strong odor. Zhong, Yang, Cao, Liu, and Qin (2018) studied the adding of fish oil/γ-oryzanol NE on the physicochemical and sensorial properties of yogurts. Adding NE loaded with fish oil and γ-oryzanol into yogurt resulted in a critical reduction in acidity, syneresis, and peroxide value (Zhong et al, 2018).…”

“…Zhong, Yang, Cao, Liu, and Qin (2018) studied the adding of fish oil/γ-oryzanol NE on the physicochemical and sensorial properties of yogurts. Adding NE loaded with fish oil and γ-oryzanol into yogurt resulted in a critical reduction in acidity, syneresis, and peroxide value (Zhong et al, 2018). Yogurt fortified with fish oil/γ-oryzanol NE had a lower viscosity than control yogurt samples but had acceptable values.…”

Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods

“…Fish oil extracted from fish wastes is an excellent source of many unsaturated fatty acids, including long chain omega-3 cis-5,8,11,15,17-eicosapentaenoic acid (EPA) and cis-4,7,10,13,16,19-docosahexaenoic acid (DHA) [ 137 ]. However, its application in food formulations fortified in omega-3 is limited because of its easy oxidation and strong odor [ 41 ]. Successful attempts to develop yogurts containing omega-3 that had sensory attributes similar to plain yogurt were obtained by encapsulating fish oil in nano-liposomes [ 40 ], and adding a fish oil/γ-oryzanol nanoemulsion to yogurt [ 41 ].…”

The Characteristics of Striped Catfish Oil (Pangasius hypophthalmus) Extracted by Dry Rendering Method at Different Temperatures

“…Pike and Jackson (2010) stated that fish oil could be applied directly to food products to cover the fishy smell. Some studies have used fish oil as a food additive by adding it to yogurt (Zhong et al, 2018), butter (Subroto et al, 2018) and bakery products such as cakes (Santhanam et al, 2015). Fish oil mixed with vegetable oil can enrich omega-3 fatty acids, like virgin coconut oil (Apraku et al, 2017), linseed oil and palm oil (Monge-Ortiz et al, 2018).…”