Preparation of Functional Yogurt Fortified with Fish Oil-In-Water Nanoemulsion
Hamed, S., Soliman, T., Hassan, L., Abo-Elwafa, G. (2019). Preparation of Functional Yogurt Fortified with Fish Oil-In-Water Nanoemulsion. EKB Journal Management System, 62(Special Issue (Part 1) Innovation in Chemistry), 301-314. doi: 10.21608/ejchem.2019.18621.2149
Said Fatouh Hamed; Tarek Nour Soliman; Laila Khalid Hassan; Ghada Abo-Elwafa. "Preparation of Functional Yogurt Fortified with Fish Oil-In-Water Nanoemulsion". EKB Journal Management System, 62, Special Issue (Part 1) Innovation in Chemistry, 2019, 301-314. doi: 10.21608/ejchem.2019.18621.2149
Hamed, S., Soliman, T., Hassan, L., Abo-Elwafa, G. (2019). 'Preparation of Functional Yogurt Fortified with Fish Oil-In-Water Nanoemulsion', EKB Journal Management System, 62(Special Issue (Part 1) Innovation in Chemistry), pp. 301-314. doi: 10.21608/ejchem.2019.18621.2149
Hamed, S., Soliman, T., Hassan, L., Abo-Elwafa, G. Preparation of Functional Yogurt Fortified with Fish Oil-In-Water Nanoemulsion. EKB Journal Management System, 2019; 62(Special Issue (Part 1) Innovation in Chemistry): 301-314. doi: 10.21608/ejchem.2019.18621.2149

Preparation of Functional Yogurt Fortified with Fish Oil-In-Water Nanoemulsion

Egyptian Journal of Chemistry
Article 23, Volume 62, Special Issue (Part 1) Innovation in Chemistry, December 2019, Page 301-314  XML PDF (1.81 MB)
Document Type: Original Article
DOI: 10.21608/ejchem.2019.18621.2149
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Authors
Said Fatouh Hamedorcid 1; Tarek Nour Soliman email orcid 2; Laila Khalid Hassan3; Ghada Abo-Elwafaorcid 4
1Oil and Fats Dept, NRC
2Dairy Department, Food Industries and Nutrition Division, National Research Centre, El-Buhouth st, Dokki, Cairo, Egypt
3Dairy Department, Food Industries and Nutrition Division, National Research Centre, El-Buhouth st, Dokki, Cairo, Egypt.
4Fats and Oils Department, Food Industries and Nutrition Division, National Research Centre, El-Buhouth st, Dokki, Cairo, Egypt.
Abstract
Although being one of the richest sources of long-chain omega-3 fatty acids, its stringent odor, high susceptibility to oxidation and hydrophobicity make fish oil application in food formulae very restricted. The main objective of this study was to fortify yoghurt, with fish oil nanoemulsion to increase its nutritional benefits. Olive and orange oils, as well as α- tocopherol, were also used in the preparation of the nanoemulsion to enhance the oxidative stability and palatability of yoghurt. Whey protein isolate (WPI) was utilized in different concentrations as a more safer emulsifier. Different characteristics of the prepared nanoemulsion like droplet size, polydispersity index (PDI), zeta potential, turbidity, and physical parameters were assessed. The prepared nanoemulsion was then used to prepare yoghurt and its physicochemical and sensory attributes were examined. The oxidative stability of the incorporated fish oil was greatly improved as indicated by retention of polyunsaturated fatty acids (PUFA) content which was accounted to be 90.40 and 85.17 % for nanoemulsion fish oil (NFO) and plain fish oil (FFO) yoghurt samples respectively. Generally, Results indicated that yoghurt fortified with nanoemulsified fish-olive oils (NFO) gave closer characteristics to normal yoghurt and had better acceptability and sensory attributes than that fortified with plain fish-olive oils which let the door opened for more application of nanoemulsified fish oil in food formulations.
Keywords
Functional yogurt; fish oil; whey protein isolate; nano-emulsion; ultra-high pressure homogenizer
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