Delivery of Omega-3 Fatty Acids into Cake Through Emulsification of Fish Oil-in-Milk and Encapsulation by Spray Drying with Added Polymers

Abstract

Fortification of cakes with fish oil encapsulates was performed to enhance the consumption of health-beneficial polyunsaturated fatty acids like eicosapentaenoic acid and docosahexaenoic acid. Fish oil-in-milk emulsions prepared by ultrasonication at different amplitudes were encapsulated by spray drying using different wall materials. The oxidative stability of fish oil encapsulates was determined for 32 days at room and refrigerated temperatures. Oxidatively stable encapsulates and organoleptic quality of fortified cakes reveal that emulsification of fish oil-in-milk and encapsulation by spray drying are potential processes to produce fish oil encapsulates suitable for fortification of bakery products with omega-3 fatty acids.

Keywords:

• Encapsulation
• Fish oil
• Fortification
• Sensory evaluation
• Spray drying

ACKNOWLEDGMENT

The authors thank the Director, Central Institute of Fisheries Education, Mumbai, for providing the necessary facilities.

Notes

*Scores given are based on a 1–5 scale, indicating 5 for excellent, 4 for very good, 3 for good, 2 for satisfactory, and 1 for poor.

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