Development of omega-3 fortified stirred yoghurt with enhanced sensory and oxidative qualities through the addition of fish oil nanoemulsion and fruits

被引：2
作者：
Shanuke, D. S. [1 ]
Edirisinghe, E. M. R. K. B. [1 ]
Marapana, R. A. U. J. [2 ]
Hettiarachi, S. [3 ]
机构：
[1] Rajarata Univ Sri Lanka, Fac Appl Sci, Dept Chem Sci, Mihintale 50300, Sri Lanka
[2] Univ Sri Jayewardenepura, Fac Appl Sci, Dept Food Sci & Technol, Nugegoda, Sri Lanka
[3] Rajarata Univ Sri Lanka, Fac Appl Sci, Dept Biol Sci, Mihintale, Sri Lanka
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2025年 / 60卷 / 01期
关键词：
fortified yoghurt; physicochemical properties; fish oil emulsion; omega-3 polyunsaturated fatty acids; soursop; total oxidation; fatty acid changes; FLAXSEED OIL; FATTY-ACIDS; OMEGA-3-FATTY-ACIDS; FORTIFICATION; MICROENCAPSULATION; ENCAPSULATION; CONSUMPTION; LIPIDS; MILK; RICH;
D O I：
10.1093/ijfood/vvae034
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The application of fish oil as a source of omega-3 in food fortification is limited due to its undesirable strong flavours, odour, and susceptibility to rapid oxidation. This study aimed to develop functional yoghurt with omega-3 using fish oil with improved oxidative stability and organoleptic characteristics and evaluate its characteristics during storage for 21 days. Fish oil nanoemulsion and soursop (Annona muricata L.) added stirred yoghurt (FOESY) showed the highest omega-3 content after storage, with a significant reduction in syneresis, total oxidation (TOTOX) and acidity compared to bulk fish oil fortified stirred plain yoghurt (FOPY) and bulk fish oil fortified stirred soursop yoghurt. FOESY showed the highest retention of total eicosapentaenoic acid and docosahexaenoic acid at 71.75 +/- 2.84%. FOPY had the highest (p < .05) TOTOX of 20.95 +/- 4.25 after 14 days. Therefore, this study reveals the potential of producing fish oil-added yoghurt as an omega-3 delivery food.
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页数：11
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