Journal
MOLECULES
Volume 23, Issue 1, Pages -Publisher
MDPI
DOI: 10.3390/molecules23010056
Keywords
fortified yogurt; physicochemical properties; nanoemulsion; fish oil; omega-3 polyunsaturated fatty acids; -oryzanol
Funding
- National Natural Science Foundation of China [31601430, 31501446]
- Chongqing Research Program of Basic Research and Frontier Technology [cstc2017jcyjAX0036]
- Chongqing Postdoctoral Science Special Foundation [Xm2017046]
- Fundamental Research Funds for the Central Universities [XDJK2016B034, XDJK2017B040]
Ask authors/readers for more resources
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/-oryzanol nanoemulsion and to evaluate the effect of adding this nanoemulsion on the physicochemical and sensory characteristics of yogurts. Adding fish oil/-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/-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/-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/-oryzanol nanoemulsion in yogurt.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available