AI Article Synopsis
- The study explored the use of ultrasound to improve the absorption of microencapsulated fish oil fatty acids (EPA and DHA) into pork meat.
- Different nanovesicles were created using two commercial preparations (Lipo-N and Lipo-CAT), which led to varying effects on fat absorption when pork was treated with ultrasound.
- Results showed that ultrasound treatment increased beneficial omega-3 fatty acids in the meat, particularly with Lipo-CAT, while also lowering unhealthy saturated fat levels and improving the overall fatty acid profile.
Article Abstract
In this study, ultrasound was employed to enhance the diffusion of microencapsulated fatty acids into pork meat. Nanovesicles of fish oil composed of 42% EPA (eicosapentanoic acid) and 16% DHA (docosahexanoic acid) were prepared using two different commercial Pronanosome preparations (Lipo-N and Lipo-CAT; which yield cationic and non-cationic nanovesicles, respectively). The thin film hydration (TFH) methodology was employed for encapsulation. Pork meat (Musculus semitendinosus) was submerged in the nanovesicles suspension and subjected to ultrasound (US) treatment at 25kHz for either 30 or 60min. Samples were analysed for fatty acid composition using gas chromatography-flame ionisation (GC-FID). The content of long-chain PUFAs, especially omega-3, was found to increase following the US treatment which was higher for Lipo-CAT compared to Lipo-N nanovesicles. Samples subjected to Lipo-N had higher atherogenic and thrombogenic indices, indicating higher levels of saturated fatty acids compared to the Lipo-CAT. The omega-6/omega-3 ratio in pork meat was significantly reduced following the US treatment, thus indicating an improved fatty acid profile of pork.
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| http://dx.doi.org/10.1016/j.meatsci.2017.04.260 | DOI Listing |
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