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Molecules 2018, 23(1), 56; https://doi.org/10.3390/molecules23010056

Improved Physicochemical Properties of Yogurt Fortified with Fish Oil/γ-Oryzanol by Nanoemulsion Technology

College of Food Science, Southwest University, Chongqing 400715, China
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Received: 23 November 2017 / Revised: 19 December 2017 / Accepted: 26 December 2017 / Published: 2 January 2018
(This article belongs to the Section Nanochemistry)
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Abstract

Fish oil has several dietary benefits, but its application in food formulations is limited because of its poor water-solubility, easy oxidation and strong odor. The purposes of this study were to produce a fish oil/γ-oryzanol nanoemulsion and to evaluate the effect of adding this nanoemulsion on the physicochemical and sensory characteristics of yogurts. Adding fish oil/γ-oryzanol nanoemulsion resulted in a significant reduction in the acidity and syneresis of yogurt. Yogurt with the nanoemulsion had significantly lower peroxide value (0.28 mmol/L after 21 days) and higher retention of eicosapentaenoic acid and docosahexaenoic acid contents (decreased to 95% and 94% of its initial value, respectively) than yogurt with fish oil/γ-oryzanol (peroxide value = 0.65 mmol/L; eicosapentaenoic acid and docosahexaenoic acid contents decreased to 72% and 53% of its initial value, respectively). Fish oil/γ-oryzanol nanoemulsion incorporated into yogurt had closer sensory attributes scores to plain yogurt. This study may have important implications for the application of fish oil/γ-oryzanol nanoemulsion in yogurt. View Full-Text
Keywords: fortified yogurt; physicochemical properties; nanoemulsion; fish oil; omega-3 polyunsaturated fatty acids; γ-oryzanol fortified yogurt; physicochemical properties; nanoemulsion; fish oil; omega-3 polyunsaturated fatty acids; γ-oryzanol
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Zhong, J.; Yang, R.; Cao, X.; Liu, X.; Qin, X. Improved Physicochemical Properties of Yogurt Fortified with Fish Oil/γ-Oryzanol by Nanoemulsion Technology. Molecules 2018, 23, 56.

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