Oxidative Stability and Consumer Acceptance of Fish Oil Fortified Nutrition Bars

Hughes, Brianna H.; Muzzy, Heather M.; Laliberte, Lauriane C.; Grenier, Hannah S.; Perkins, L. Brian; Skonberg, Denise I.

doi:10.1111/j.1750-3841.2012.02870.x

Cited by 10 publications

(5 citation statements)

References 23 publications

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“…Between day 0 and day 7, a significant decrease in peroxide value was observed for sun-dried and smoked fish. Similar trends have been noticed in fish oil-fortified nutritional bars, fish cakes enriched with long-chain omega-3 fatty acids, and granola bars enriched with fish oil emulsions (Hughes et al, 2012;Dellarosa et al, 2015;Hermund et al, 2016). Peroxide value increased significantly up to day 14, followed by a decrease in the last 7 days.…”

Section: Changes In Peroxide Valuessupporting

confidence: 76%

Changes in fatty acids during storage of artisanal‐processed freshwater sardines (Rastrineobola argentea)

Chaula

Jacobsen

Laswai

et al. 2023

Food Science & Nutrition

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For ages, indigenous small fish species have been important in food and nutritional security of poor communities in low income countries. Freshwater fish, in particular fatty fish species are attracting a great attention because they are good sources of health promoting long chain omega‐3 fatty acids. Docosahexaenoic acid (DHA, C22:6n‐3), Docosapentaenoic acid (DPA, C22:5n‐3) and eicosapentaenoic acid (EPA, C20:5n‐3) are the main omega‐3 PUFAs known to confer health benefits in humans if consumed in required amounts. While nutritionally valued, omega‐3 PUFAs in fish are susceptible to oxidative damage during processing, transportation and subsequent storage. Lake Victoria sardines (Rastrineobola argentea), are rich source of chemically unstable omega‐3 fatty acids DHA, DPA and EPA. Traditionally, sardines are preserved by sun drying, deep frying and smoking. Sardine products are transported, stored and marketed at ambient temperatures. Generally, uncontrolled and higher temperatures are known to increase vulnerability of polyunsaturated fatty acids to oxidation which in turn results into loss of nutritional and sensory qualities. This study investigated changes of fat acids in sun dried, deep fried and smoked sardines during storage. Lipolysis and the progressive hydroperoxides formation were monitored by free fatty acids (FFAs) and peroxide value (PV) respectively. None volatile secondary products of lipid oxidation were measured by thiobabituric acid reactive substances (TBARS). Fatty acids were analyzed by gas chromatography with a flameionization detector (GC‐FID). Deep fried sardines maintained the lowest and apparently stable PV, TBARS and FFAs. Proportions of saturated fatty acids and polyunsaturated fatty acids decreased with time while that of monounsaturated fatty acids increased. Omega‐3 fatty acids EPA, DPA and DHA decreased with increase in storage time. In 21 days of storage, DHA was oxidized beyond detectable levels in all sardine products. Gradual increase in FFAs in sun dried sardines was suggestive of lipid hydrolysis induced by enzymes.

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Section: Changes In Peroxide Valuessupporting

confidence: 76%

Changes in fatty acids during storage of artisanal‐processed freshwater sardines (Rastrineobola argentea)

Chaula

Jacobsen

Laswai

et al. 2023

Food Science & Nutrition

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show abstract

“…The PCA pea protein and maltodextrin combination resembled the most C and was the best choice for cookies enriched with SDEMs. FO cookies were not perceived as fishy, even though the oil was not protected by encapsulation, as was also noticed in the study of Hughes et al [ 27 ] in which a small amount of fish oil in the product remained undetected and did not affect the acceptability.…”

Section: Resultsmentioning

confidence: 56%

“…There were no differences between SW and SM cookies in fish flavor in lower (1.5%) or higher (3.0%) oil content, whereas PW was estimated to have a fishier flavor than PM at both oil contents. In the study by Hughes et al [ 27 ], increased fish oil content decreased the aroma, flavor, and texture acceptability scores of fortified nutrition bars. Additionally, whole wheat bread enriched with higher content of microencapsulated n –3 fatty acids correlated with more intense fishy flavor and lower acceptability scores [ 28 ].…”

Section: Resultsmentioning

confidence: 99%

“…Surprisingly, the highest oxidative stability in both fortified food models was seen if they contained FO. High oxidative stability was also seen for fish oil-fortified nutrition bars compared with the control based on hexanal and propanal levels, and peroxide value after 10 weeks of storage [ 27 ]. The effect was mainly attributed to the addition of tocopherols in the fish oil and the use of soy products containing isoflavones with antioxidant activity.…”

Section: Resultsmentioning

confidence: 99%

“…Further, the non-polar fish oil might be better incorporated in high fat food models than the more polar encapsulated oil. The fish oil-fortified nutrition bars with high oxidative stability studied by Hughes et al [ 27 ] also contained significantly high fat content emulsifying properties based on the ingredient list reported. This raises the question of whether encapsulation is always necessary in terms of storage stability if fish oil is incorporated in high fat food models.…”

Section: Resultsmentioning

confidence: 99%

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Food Fortification Using Spray-Dried Emulsions of Fish Oil Produced with Maltodextrin, Plant and Whey Proteins—Effect on Sensory Perception, Volatiles and Storage Stability

et al. 2022

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Fortification of foods with fish oil rich in n–3 fatty acids improves the nutritional value, but creates challenges with flavor and oxidative stability, especially during storage. Pea, soy, and sunflower proteins were used in combination with whey protein or maltodextrin to encapsulate fish oil by spray-drying. The use of whey protein compared with maltodextrin as wall material improved oxidative stability of spray-dried emulsions, although the use of whey protein increased the number of observed cracks in outer shell of the particles. Non- and encapsulated oil were used in cookies and chocolates to examine flavor characteristics by generic descriptive analysis and volatile products by solid-phase microextraction with gas chromatography-mass spectrometry. A long-term storage test at room temperature was conducted to evaluate the oxidative stability of the food models. Fortification changed the texture, odor, and flavor of the food models with fishy flavor being the most impactful attribute. For both food models, use of pea protein with maltodextrin resembled attributes of control the best. Fortification and encapsulation material also affected volatile profiles of food models. Both non-encapsulated oil and whey protein formulations performed well in regard to oxidative stability for both food models. Generally, the cookie model showed more potential for fortification than the chocolate one.

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Applications of Seafood By-products in the Food Industry and Human Nutrition

Vidanarachchi

Ranadheera

Wijerathne

et al. 2013

Seafood Processing by-Products

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Oxidative Stability and Consumer Acceptance of Fish Oil Fortified Nutrition Bars

Cited by 10 publications

References 23 publications

Changes in fatty acids during storage of artisanal‐processed freshwater sardines (Rastrineobola argentea)

Changes in fatty acids during storage of artisanal‐processed freshwater sardines (Rastrineobola argentea)

Food Fortification Using Spray-Dried Emulsions of Fish Oil Produced with Maltodextrin, Plant and Whey Proteins—Effect on Sensory Perception, Volatiles and Storage Stability

Applications of Seafood By-products in the Food Industry and Human Nutrition

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