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Novel nanoliposomal encapsulated omega-3 fatty acids and their applications in food

The aim of the present research was to evaluate the application, stability and suitability of ?3 polyunsaturated fatty acids (PUFAs) incorporated nanoliposomes in food enrichment. Nanoliposomal ?3 PUFAs was prepared by Mozafari method, and their application in bread and milk was compared with unenca...

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Main Authors: Babak Rasti, Arezoo Erfanian, Jinap Selamat
Format: Article
Language:English
English
Published: Elsevier 2017
Subjects:
TX341-641 Nutrition. Foods and food supply
Online Access:https://eprints.ums.edu.my/id/eprint/19694/1/Novel%20nanoliposomal%20encapsulated%20omega.pdf
https://eprints.ums.edu.my/id/eprint/19694/7/Novel%20nanoliposomal%20encapsulated%20omega-3%20fatty%20acids%20and%20their%20applications%20in%20food.pdf
https://eprints.ums.edu.my/id/eprint/19694/
https://doi.org/10.1016/j.foodchem.2017.03.089
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spelling my.ums.eprints.196942020-04-28T15:33:54Z https://eprints.ums.edu.my/id/eprint/19694/ Novel nanoliposomal encapsulated omega-3 fatty acids and their applications in food Babak Rasti Arezoo Erfanian Jinap Selamat TX341-641 Nutrition. Foods and food supply The aim of the present research was to evaluate the application, stability and suitability of ?3 polyunsaturated fatty acids (PUFAs) incorporated nanoliposomes in food enrichment. Nanoliposomal ?3 PUFAs was prepared by Mozafari method, and their application in bread and milk was compared with unencapsulated (fish oil) and microencapsulated ?3 PUFAs. Sensory evaluation was conducted to determine the perceptible sensory difference/similarity between control, unencapsulated, microencapsulated, and nanoliposomal ?3 PUFAs enriched foods. Results showed no significant (p = 0.11) detectable difference between control and nanoliposomal ?3 PUFAs enriched samples while, samples enriched with unencapsulated or microencapsulated ?3 PUFAs showed significant (p = 0.02) fishy flavor. Moreover, significantly (p < 0.01) higher ?3 PUFAs % recovery and lower peroxide and anisidine values were observed in nanoliposomal ?3 PUFAs enriched samples in comparison with other samples. In conclusion, an effective and reproducible method for application of ?3 PUFAs in the food system was developed. Elsevier 2017 Article PeerReviewed text en https://eprints.ums.edu.my/id/eprint/19694/1/Novel%20nanoliposomal%20encapsulated%20omega.pdf text en https://eprints.ums.edu.my/id/eprint/19694/7/Novel%20nanoliposomal%20encapsulated%20omega-3%20fatty%20acids%20and%20their%20applications%20in%20food.pdf Babak Rasti and Arezoo Erfanian and Jinap Selamat (2017) Novel nanoliposomal encapsulated omega-3 fatty acids and their applications in food. Food Chemistry, 230. pp. 690-696. ISSN 0308-8146 https://doi.org/10.1016/j.foodchem.2017.03.089
institution Universiti Malaysia Sabah
building UMS Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Sabah
content_source UMS Institutional Repository
url_provider http://eprints.ums.edu.my/
language English
English
topic TX341-641 Nutrition. Foods and food supply
spellingShingle TX341-641 Nutrition. Foods and food supply
Babak Rasti
Arezoo Erfanian
Jinap Selamat
Novel nanoliposomal encapsulated omega-3 fatty acids and their applications in food
description The aim of the present research was to evaluate the application, stability and suitability of ?3 polyunsaturated fatty acids (PUFAs) incorporated nanoliposomes in food enrichment. Nanoliposomal ?3 PUFAs was prepared by Mozafari method, and their application in bread and milk was compared with unencapsulated (fish oil) and microencapsulated ?3 PUFAs. Sensory evaluation was conducted to determine the perceptible sensory difference/similarity between control, unencapsulated, microencapsulated, and nanoliposomal ?3 PUFAs enriched foods. Results showed no significant (p = 0.11) detectable difference between control and nanoliposomal ?3 PUFAs enriched samples while, samples enriched with unencapsulated or microencapsulated ?3 PUFAs showed significant (p = 0.02) fishy flavor. Moreover, significantly (p < 0.01) higher ?3 PUFAs % recovery and lower peroxide and anisidine values were observed in nanoliposomal ?3 PUFAs enriched samples in comparison with other samples. In conclusion, an effective and reproducible method for application of ?3 PUFAs in the food system was developed.
format Article
author Babak Rasti
Arezoo Erfanian
Jinap Selamat
author_facet Babak Rasti
Arezoo Erfanian
Jinap Selamat
author_sort Babak Rasti
title Novel nanoliposomal encapsulated omega-3 fatty acids and their applications in food
title_short Novel nanoliposomal encapsulated omega-3 fatty acids and their applications in food
title_full Novel nanoliposomal encapsulated omega-3 fatty acids and their applications in food
title_fullStr Novel nanoliposomal encapsulated omega-3 fatty acids and their applications in food
title_full_unstemmed Novel nanoliposomal encapsulated omega-3 fatty acids and their applications in food
title_sort novel nanoliposomal encapsulated omega-3 fatty acids and their applications in food
publisher Elsevier
publishDate 2017
url https://eprints.ums.edu.my/id/eprint/19694/1/Novel%20nanoliposomal%20encapsulated%20omega.pdf
https://eprints.ums.edu.my/id/eprint/19694/7/Novel%20nanoliposomal%20encapsulated%20omega-3%20fatty%20acids%20and%20their%20applications%20in%20food.pdf
https://eprints.ums.edu.my/id/eprint/19694/
https://doi.org/10.1016/j.foodchem.2017.03.089
_version_ 1760229615301820416
score 13.211869

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