Advantages of techniques to fortify food products with the benefits of fish oil.

Fish oil has been widely applied in fortified food products because of its special health benefits especially containing high unsaturated fatty acids mainly docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). Nowadays, there are various foods fortify with fish oil available in the market. The main challenge of fortification of food products with fish oil is its highly susceptible to oxidation and its influence on sensory attributes during storage.

Characteristic and shelf life of fish sausage: fortification with fish oil through emulsion and gelled emulsion incorporated with green tea extract.

Background: Silver carp (Hypophthalmichthys moltrix) fish sausages incorporated with three forms of refined cod liver oil (as a source of polyunsaturated fatty acids: fish oil, oil-in-water emulsion (E), gelled oil-in-water emulsion (G)) and lyophilized aqueous extract of green tea (Camellia sinensis; 700 and 900 mg kg ) were developed. The composition, technological properties (cooking loss, pH, texture, and color), sensory analysis, and microbial and oxidative stability of fish sausages during storage (4 °C) were evaluated.

Results: Lower value of cooking loss and thiobarbituric acid value were observed by addition of fish oil in emulsions forms.

Nanoliposomes and Tocosomes as Multifunctional Nanocarriers for the Encapsulation of Nutraceutical and Dietary Molecules.

Nanoscale lipid bilayers, or nanoliposomes, are generally spherical vesicles formed by the dispersion of phospholipid molecules in a water-based medium by energy input. The other nanoscale object discussed in this entry, i.e.

Microencapsulation of oil and protein hydrolysate from fish within a high-pressure homogenized double emulsion.

In this study, the effect of high-pressure homogenization on the water-in-oil-in-water (W/O/W) double emulsions containing fish protein hydrolysate and fish oil encapsulated within a complex of whey protein concentrate and inulin were investigated in order to produce stable double emulsion. After adequacy of the positive influence of high-pressure homogenization at W/O (one pass) and W/O/W (three passes), the double emulsions were produced with (H) and without (HS) high-pressure homogenization. H samples were demonstrated lower CI of double emulsion and higher amounts of yield, total oil, encapsulated oil, EPA and DHA of microcapsules in comparison with HS samples.

Using WPC-inulin-fucoidan complexes for encapsulation of fish protein hydrolysate and fish oil in W/O/W emulsion: Characterization and nutritional quality.

The double emulsions and freeze-dried microcapsules containing fish protein hydrolysate (FPH) and fish oil (FO) were stabilized by complexs of whey protein concentrate (WPC) with inulin (Inu) and fucoidan (Fuc) in terms of physical characteristics (particle size distribution, morphology, encapsulation efficiency, solubility, …), oxidative stability, nutritional quality and in vitro release. Higher encapsulation efficiency and solubility were observed in Fuc-WPC microcapsules (86.31% and 30.