Effect of packaging and encapsulation on the oxidative and sensory stability of omega‐3 supplements
Abstract Omega‐3 fatty acid consumption is getting more common due to its positive impacts on human health. Since consumers cannot get their omega‐3 needs from natural sources, omega‐3‐rich products play an essential part in the diet. However, they are highly susceptible to oxidation; thus, storage...
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| Format: | Article |
| Language: | English |
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Wiley
2023-03-01
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| Series: | Food Science & Nutrition |
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| Online Access: | https://doi.org/10.1002/fsn3.3182 |
| _version_ | 1811154890817273856 |
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| author | Hande Yenipazar Neşe Şahin‐Yeşilçubuk |
| author_facet | Hande Yenipazar Neşe Şahin‐Yeşilçubuk |
| author_sort | Hande Yenipazar |
| collection | DOAJ |
| description | Abstract Omega‐3 fatty acid consumption is getting more common due to its positive impacts on human health. Since consumers cannot get their omega‐3 needs from natural sources, omega‐3‐rich products play an essential part in the diet. However, they are highly susceptible to oxidation; thus, storage conditions affect their quality. Product form is also another critical factor for stability. In this study, fatty acid composition, oxidative stability, and sensory properties of different omega‐3 products having varied packaging types were investigated. Moreover, the effect of consumer behavior regarding the recommended usage was assessed during storage. Syrup forms (maximum values at the end of the storage: PV = 44.6 meq/kg oil for S32, p‐AV = 16.87 for S22, and TOTOX = 96.94 for S11) are more susceptible to oxidation than capsule (maximum values at the end of the storage: PV = 7.62 meq/kg oil for C31, p‐AV = 19.58 for C12, and TOTOX = 30.44 for C12) and chewable forms (maximum values at the end of the storage: PV = 26.14 meq/kg oil for G12, p‐AV = 13.47 for G12, and TOTOX = 65.76 for G12). In addition, capsules complied more with limit values during storage and were better protected according to the sensory scores. The aroma and taste of the omega‐3 products generally changed in a negative manner during storage. Capsulated samples were better protected according to the sensory evaluation scores at the end of the storage period. Fish oil samples belonging to the same company but provided from different stores showed significant differences, which is an indicator of nonstandard raw material, ingredient, or processing. |
| first_indexed | 2024-04-10T04:24:48Z |
| format | Article |
| id | doaj.art-2f87c98269b448f69aad8f307f867183 |
| institution | Directory Open Access Journal |
| issn | 2048-7177 |
| language | English |
| last_indexed | 2024-04-10T04:24:48Z |
| publishDate | 2023-03-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Science & Nutrition |
| spelling | doaj.art-2f87c98269b448f69aad8f307f8671832023-03-10T17:16:14ZengWileyFood Science & Nutrition2048-71772023-03-011131426144010.1002/fsn3.3182Effect of packaging and encapsulation on the oxidative and sensory stability of omega‐3 supplementsHande Yenipazar0Neşe Şahin‐Yeşilçubuk1Department of Food Engineering, Faculty of Chemical‐Metallurgical Engineering Istanbul Technical University Istanbul TurkeyDepartment of Food Engineering, Faculty of Chemical‐Metallurgical Engineering Istanbul Technical University Istanbul TurkeyAbstract Omega‐3 fatty acid consumption is getting more common due to its positive impacts on human health. Since consumers cannot get their omega‐3 needs from natural sources, omega‐3‐rich products play an essential part in the diet. However, they are highly susceptible to oxidation; thus, storage conditions affect their quality. Product form is also another critical factor for stability. In this study, fatty acid composition, oxidative stability, and sensory properties of different omega‐3 products having varied packaging types were investigated. Moreover, the effect of consumer behavior regarding the recommended usage was assessed during storage. Syrup forms (maximum values at the end of the storage: PV = 44.6 meq/kg oil for S32, p‐AV = 16.87 for S22, and TOTOX = 96.94 for S11) are more susceptible to oxidation than capsule (maximum values at the end of the storage: PV = 7.62 meq/kg oil for C31, p‐AV = 19.58 for C12, and TOTOX = 30.44 for C12) and chewable forms (maximum values at the end of the storage: PV = 26.14 meq/kg oil for G12, p‐AV = 13.47 for G12, and TOTOX = 65.76 for G12). In addition, capsules complied more with limit values during storage and were better protected according to the sensory scores. The aroma and taste of the omega‐3 products generally changed in a negative manner during storage. Capsulated samples were better protected according to the sensory evaluation scores at the end of the storage period. Fish oil samples belonging to the same company but provided from different stores showed significant differences, which is an indicator of nonstandard raw material, ingredient, or processing.https://doi.org/10.1002/fsn3.3182consumer behavioromega‐3 fatty acidsoxidative stabilitypackagingsensory analysisstorage study |
| spellingShingle | Hande Yenipazar Neşe Şahin‐Yeşilçubuk Effect of packaging and encapsulation on the oxidative and sensory stability of omega‐3 supplements Food Science & Nutrition consumer behavior omega‐3 fatty acids oxidative stability packaging sensory analysis storage study |
| title | Effect of packaging and encapsulation on the oxidative and sensory stability of omega‐3 supplements |
| title_full | Effect of packaging and encapsulation on the oxidative and sensory stability of omega‐3 supplements |
| title_fullStr | Effect of packaging and encapsulation on the oxidative and sensory stability of omega‐3 supplements |
| title_full_unstemmed | Effect of packaging and encapsulation on the oxidative and sensory stability of omega‐3 supplements |
| title_short | Effect of packaging and encapsulation on the oxidative and sensory stability of omega‐3 supplements |
| title_sort | effect of packaging and encapsulation on the oxidative and sensory stability of omega 3 supplements |
| topic | consumer behavior omega‐3 fatty acids oxidative stability packaging sensory analysis storage study |
| url | https://doi.org/10.1002/fsn3.3182 |
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