Evaluation of Stability Omega-3 Fatty Acids Stability in Different Drying Conditions and its Microencapsulated Retention in Enriched Spaghetti
Subject Areas : MicrobiologyN. Pashaei 1 , M. Salehifar 2 , M. Fahimdanesh 3
1 - M.SC of the Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.
2 - Associate Professor of the Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.
3 - Associate Professor of the Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.
Keywords: Docosahexanoic acid (DHA), Eicosapentaenoic acid (EPA), Fortify, Microcapsule, Omega-3, Spaghetti,
Abstract :
Introduction: Pasta products have been identified as healthy foods but due to the minute content of omega-3, scientists have been encouraged to fortify this product with long chain (LC) omega-3 polyunsaturated fatty acids (PUFAs) in order to improve its qualitative effects. Materials and Methods: Microencapsulated omega-3 powder that containing %9 LC n-3 PUFA was prepared. After enrichment (%1.2) and drying at different temperatures (55 °C, 75°C, 90°C), the stabilities of the Ecosapentaenoic acid(EPA) and docosahexaenoic acid (DHA) were determined by methyl esters of fatty acids during 18 months. The qualitative characteristics of spaghetti concerned with stickiness, looking loses and cooking weight were also investigated the highest reduction of long chain omega-3 fatty acids after cooking was observed at 75°C. Results: The results indicate that drying the spaghetti under the different temperature conditions was effective for the stability of long chain omega-3 fatty acids before and after cooking (P<0/01). So that drying at 90Ċ in comparison with 55°C and 75°C decreased omega-3 stability in fortified spaghetti. Most content of long chains omega-3 fatty acids after cooking the spaghetti was observed at 75°C. Conclusion: It might be concluded that fortification of this kinds of food at optimal conditions improving its qualitative factors and the nutritional needs.
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Anon. (2000). American Association of cereal Chemists. Approved method the AACC, 10th ed. The Association, St. Paul, MN.
Akillioglu, H. G. & Yalcin, E. (2010). Some quality characteristics and nutritional properties of traditional egg pasta. Food Science and Biotechnology, 19 (2) 417-424.
Borneo, R., Kocer, D., Ghai, G., Tepper, B. J. & Karwe, M. V. (2007). Stability and consumer acceptance of long-chain omega-3 fatty acids (eicosapentaenoic acidb, 20:5, n-3 and docosahexaenoic acid, 22:6, n-3) in cream-filled sandwich cookies. Journal of Food Science, 72, 49-54.
Fennema, O. R., Parkin, K. L. & Srinivasan, D. (2007). Fennemas' Food Chemistry, Madison, Wisconsin, USA, CRC Press, Taylor & Francis Group.
Freitas, A. C., Rodrigues, D., Rocha-Santos, T. A. P., Gomes, A. M. P. & Duarte, A. C. (2012). Marine biotechnology advances towards applications in new functional foods. Biotechnology Advances, 30, 1506-1515.
Folch, J., Lees, M. & Sloane Stanley, G. H. (1957). A simple method for the isolation and purification of total ipids from animal tissues. Journal of Biological Chemistry, 226, 497–509.
Gu¨ler, S., Ko¨ksel, H. & Ng, P. K. W. (2002). Effects of industrial pasta drying temperatures on starch properties and pasta quality. Food Research International, 35, 421–427.
Hall, C. A., Manthey, F. A., Lee, R. E. & Niehaus, M. (2005). Stability of a-linolenic acid and secoisolariciresinol diglucoside in flaxseed-fortified macaroni. Journal of. Food Chemistry, 70, 483–489.
Henna Lu, F. S. & Norziah, M. H. (2010). Stability of docosahexaenoic acid and eicosapentaenoic acid in breads after baking and upon storage. International Journal of Food Science & Technology, 45, 821–827.
Henna Lu, F. S. & Norziah, M. H. (2011). Conribution of microencapsulated n−3 PUFA powder toward sensory and oxidative stability of bread. Journal of Food Processing and Preservation, 35, 596–604.
Iafelice, G., Caboni, M. F., Cubadda, R., Di Criscio, T., Trivisonno, M. C. & Marconi, E. (2008). Development of functional spaghetti enriched with long chain omega-3 fatty acids. Cereal Chemistry, 85, 146–151.
Kolanowski, W., Jaworska, D. & Weißbrodt, J. (2007). Importance of instrumental and sensory analysis in the assessment of oxidative deterioration of omega-3 long-chain polyunsaturated fatty acid-rich foods. Journal of Science Food Agriculture, 87, 181-191.
Verardo, V., Ferioli, F., Riciputi, Y., Iafelice, G., Marconi, E. & Caboni, M. F. (2009). Evaluation of lipid oxidation in spaghetti pasta enriched with long chain n−3 polyunsaturated fatty acids under different storage conditions. Food Chemistry, 114, 472−477.
Villeneuve, S. & Gelinas, P. (2007). Drying kinetics of whole durum wheat pasta according to temperature and relative humidity. LWT, 40, 465 – 471.
WHO/FAO. (1994). Fats and oils in human nutriti on. FAO.
Zhang, L., Takahisa, N., Hayakawa, S. H., Nakashima, R. & Goto, K. (2012). Effects of different drying conditions on water absorption and gelatinization properties of pasta. Food Bioprocess Technology, 7, 5-6.