Omega fatty acid-balanced oil formula and enhancing its oxidative stability by encapsulation with whey protein concentrate

The aim of this study is to design special blends of oils with a balance between the major fatty acid groups {(saturated (SFA): monounsaturated (MUFA): polyunsaturated (PUFA) SMP} and, at the same time, with a desirable balanced ratio between the essential fatty acids (omega-6/omega-3). The encapsulation techniques were used to protect these balanced omega oils from oxidative deterioration and to enhance their bioaccessibility. The efficiency of whey protein concentrates incorporation with various wall materials in the microcapsules by spray or freeze-drying methods was evaluated in terms of stability of internally trapped oil against oxidative degradation. An ultrasonic or microfluidizer was used to prepare nanoemulsions, which were then dried by freeze drying or spray drying to produce microcapsule powder in order to minimize lipid oxidation Whey protein concentrate was combined with maltodextrin and Arabic gum at 8:2:1 ratio. Particle size, zeta potential, emulsion stability, and oxidative stability were evaluated in the feed emulsions used in particle manufacturing. In addition, the encapsulation efficiency and in-vitro digestion and morphology of encapsulated powder were assessed. The highest level of encapsulation efficiency was achieved using a microfluidizer and drying with a spray dryer, these powders also showed the highest emulsion and oxidative stability;microfluidized powders dried with a freeze drier had the lowest encapsulation effectiveness. Some health benefits (particularly for maintaining human health and preventing or reducing certain diseases) are expected to come from consuming fatty foods that contain balanced fatty acids as well as a certain ratio of omega-6 and omega-3 fatty acids.

In vitro digestibility of Aucklandia costus-loaded nanophytosomes and their use in yoghurt as a food model

This work achieved the encapsulation of valuable bioactive substances from Aucklandia costus(AC)in nanophytosomes as a new phytoconstituent delivery system.Supercritical fluid extraction(SFE)and solvent-maceration methods were used to extract oil and phenolics from AC,respectively.The physicochemical characterization of SFE-oil and phenolic extract(PE)-High-performance liquid chromatography(HPLC)and Gas chromatography–mass spectrometry(GC-MS)were used to identify and quantify all compounds extracted from AC using both extraction methods.loaded nanophytosomes was studied using dynamic light scattering(DLS),encapsulation efficiency(EE),and transmission electron microscopy(TEM).The in vitro digestibility of SFE-oil and PE-loaded nanophytosomes after in vitro digestion was determined.Yoghurt was selected as a food model for fortification with AC-loaded nanophytosomes at different concentrations(5%,10%,and 15%).pH,acidity,water holding capacity(WHC),and viscosity were evaluated in all yoghurt samples during storage,while color analysis and sensory evaluation were evaluated at 0 days.Optimized SFE-oil-and PE-loaded nanophytosomes showed promising results,and the bioavailability suggested that nanoencapsulation provided a controlled release of the phenolic and flavonoid compounds.Moreover,the addition of AC-loaded nanophytosomes into yoghurt resulted in increases in the viscosity(16.53 Pa s-1)and decreases in WHC(59.50%).Yoghurts with AC-loaded nanophytosomes were more stable than the control(yoghurt without nanophytosomes).Overall,the current findings indicated that AC-loaded nanophytosomes would be a preferable candidate for incorporation into yoghurt to improve its quality.This research might provide scientific evidence supporting AC-loaded nanophytosomes as possible fortifying elements in manufacturing functional yoghurt and a new vision for designing unique dairy products with functional qualities.