Omega-3 Health: Significance of Cereal Food Products

2006 ◽  
Author(s):  
Bibus
Keyword(s):  
Food Products ◽  
Omega 3 ◽  
Health Significance

Formation of new types of flour enriched with essential fatty acids

2021 ◽  
pp. 8-12
Author(s):  
Иван Александрович Кечкин ◽  
Георгий Несторович Панкратов ◽  
Ирина Сергеевна Витол
Keyword(s):  
Fatty Acids ◽  
Linolenic Acid ◽  
Raw Materials ◽  
Linseed Oil ◽  
Essential Fatty Acids ◽  
Food Products ◽  
Acid Number ◽  
Omega 3 ◽  
Essential Nutrients ◽  
Milling Properties

Введение в ежедневный рацион продуктов, обогащенных эссенциальными нутриентами, является актуальной задачей стратегии здорового питания. В этой связи особое место занимают продукты переработки зерна, как основы пирамиды здорового питания. Среди наиболее востребованных незаменимых нутриентов следует выделить полиненасыщенные жирные кислоты, и особенно жирные кислоты семейства ɷ-3. Главным источником линоленовой кислоты из растительного сырья является льняное масло, которое может быть введено в виде тонкоизмельченных семян льна в состав хлебопекарной муки. Химический состав продуктов питания на зерновой основе, полученных с использованием традиционной технологии, характеризуется недостаточной сбалансированностью, невысокой пищевой и биологической ценностью. В связи с этим с целью расширения ассортимента зерновых продуктов функциональной направленности общего, диетического и профилактического назначения на основе полизерновых смесей разработаны методология управления мукомольными свойствами зернового сырья при его переработке для получения продуктов питания на зерновой основе заданного состава и свойств; показана возможность совместного размола пшенично-льняной смеси с получением муки, обогащенной незаменимыми жирными кислотами (НЖК) - омега-3 (линоленовая кислота) и омега-6 (линолевая кислота); сформированы новые виды муки, обогащенные незаменимыми жирными кислотами; определены некоторые физико-химические характеристики пшеничной муки, обогащенной НЖК; выявлены особенности хлебопекарных свойств пшенично-льняной муки. На основании динамики изменения показателя кислотного числа жира (КЧЖ) спрогнозирован срок безопасного хранения пшенично-льняной муки, который составил 9,4 месяца. The introduction of foods fortified with essential nutrients into the daily diet is an urgent task of a healthy eating strategy. In this regard, grain processing products occupy a special place, as the basis of the pyramid of healthy nutrition. Among the most demanded essential nutrients are polyunsaturated fatty acids and especially fatty acids of the ɷ-3 family. The main source of linolenic acid from plant raw materials is linseed oil, which can be added in the form of finely ground flax seeds to baking flour. The chemical composition of grain-based food products obtained using traditional technology is characterized by insufficient balance, low nutritional and biological value. In this regard, in order to expand the range of functional grain products for general, dietary and prophylactic purposes on the basis of polygrain mixtures, the following have been developed: a methodology for controlling the milling properties of grain raw materials during its processing to obtain food products based on a grain basis of a given composition and properties; the possibility of joint grinding of a wheat-flax mixture to obtain flour enriched with essential fatty acids (EFA) - omega-3 (linolenic acid) and omega-6 (linoleic acid) is shown; formed new types of flour, enriched with essential fatty acids; some physicochemical characteristics of wheat flour enriched with EFA have been determined; the features of the baking properties of wheat-flax flour are revealed. Based on the dynamics of changes in the acid number of fat (FAT), the period of safe storage of wheat-flaxseed flour was predicted, which was 9.4 months.

scholarly journals Development of omega-3 rich food products using soybean and flaxseed

2018 ◽  
Vol 9 (1) ◽  
pp. 102-105
Author(s):  
Mamta Jaiswal ◽  
Shalini Agrahari
Keyword(s):  
Food Products ◽  
Omega 3 ◽  
Rich Food

scholarly journals Functional Foods and Human Health: An Overview

2021 ◽  
Author(s):  
Muhammad Sajid Arshad ◽  
Waseem Khalid ◽  
Rabia Shabir Ahmad ◽  
Muhammad Kamran Khan ◽  
Muhammad Haseeb Ahmad ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Functional Food ◽  
Functional Role ◽  
Functional Foods ◽  
Food Products ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Food Ingredients ◽  
Functional Components ◽  
Modified Functional

Functional food is a whole ingredient or a part of food that used as food for specific therapeutic purposes. It is divided into two wide categories: Conventional and modified functional foods. Conventional functional Foods are composed of natural or whole-food ingredients that provide functional substances while modified functional is food or food products in which add additional ingredients for specific health purposes. Plant-based food such as fruits, vegetables, herbs, cereals, nuts and beans contain vitamins, minerals, fiber, omega-3 fatty acids, antioxidants and phenolic compounds that play a functional role in the human body against chronic diseases including cancer, cardiovascular and GIT-related disease. Some other foods or food products like juices, dairy products, fortified eggs and seafood are composed of functional components. Fish contain omega-3 fatty acids (EPA and DHA) that are played a functional role in heart health and brain development.

Nuances of microalgal technology in food and nutraceuticals: a review

2019 ◽  
Vol 49 (5) ◽  
pp. 866-885 ◽  
Author(s):  
Prashant Sahni ◽  
Poonam Aggarwal ◽  
Savita Sharma ◽  
Baljit Singh
Keyword(s):  
Food Products ◽  
Omega 3 ◽  
Alternative Source ◽  
Content Type ◽  
Functional Ingredients ◽  
Metabolite Production ◽  
Microalgae Biomass ◽  
Innovative Products ◽  
Algae Oil ◽  
Functional Components

PurposeThe purpose of this paper is to acquaint the readers with the insights regarding the interventions of microalgal technology for production of metabolites and functional ingredients from microalgae for food and nutraceutical application and exploration of microalgae biomass for food application.Design/methodology/approachVarious information databases such as journals, library catalogues and professional websites were used to collect information pertaining to application of microalgae in food and nutraceutical sector. Systematic review was made with recent studies covering the vital aspects of art of microalgae cultivation for metabolite production, functional ingredients from microalgae, market scenario and utilisation of microalgae biomass for the valorisation of the food products. Key points have been discussed after every section to highlight the practical implications to make this review more insightful for the readers.FindingsMicroalgal technology provides sustainable solution for its application in food and nutraceutical sector. The heart of metabolite production lies in the optimisation of cultivation conditions of microalgae. Wide array of functional components are obtained from microalgae. Microalgae offer an alternative source for omega-3 fatty acids. Microalgae is widely exploited for production of pigments, namely, ß-carotene, astaxanthin, lutein, phycocyanin and chlorophyll, that have important implication as natural colourants and nutraceuticals in food. Larger diversity of sterols found in microalgae confers bioactivity. Microalgae is finding its place in market shelves as nutraceuticals where its functional ingredients are in the form of powder, tablets, extract and beverages and in innovative products such as microalgae protein and fat, culinary algae oil and butter. Sprulina and Chlorella are popular choice for the supplementation of food products with microalgae biomass.Originality/valueThis is a comprehensive review that highlights the application of microalgal technology for the development of healthy food products and presents holistic intervention in food and nutraceutical sector.

scholarly journals Chemistry and Sensory Characterization of a Bakery Product Prepared with Oils from African Edible Insects

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 800 ◽  
Author(s):  
Xavier Cheseto ◽  
Steve B.S. Baleba ◽  
Chrysantus M. Tanga ◽  
Segenet Kelemu ◽  
Baldwyn Torto
Keyword(s):  
Fatty Acids ◽  
Willingness To Pay ◽  
Schistocerca Gregaria ◽  
Food Products ◽  
Proximate Analysis ◽  
Future Research ◽  
Edible Insects ◽  
Omega 3 ◽  
Off Flavors

Globally, there is growing interest to integrate insect-derived ingredients into food products. Knowledge of consumer perception to these food products is growing rapidly in the literature, but similar knowledge on the use of oils from African edible insects remains to be established. In this study, we (1) compared the chemistry of the oils from two commonly consumed grasshoppers, the desert locust Schistocerca gregaria and the African bush-cricket Ruspolia differens with those of olive and sesame oils; (2) compared the proximate composition of a baked product (cookie) prepared from the oils; (3) identified the potential volatiles and fatty acids contributing to the aroma and taste; and (4) examined acceptance and willingness to pay (WTP) for the baked product among consumers with no previous experience of entomophagy. Our results showed that the insect oils were compositionally richer in omega-3 fatty acids, flavonoids, and vitamin E than the plant oils. Proximate analysis and volatile chemistry revealed that differences in aroma and taste of the cookies were associated with their sources of oils. Consumers’ acceptance was high for cookies prepared with R. differens (95%) and sesame (89%) oils compared to those with olive and S. gregaria oils. Notably, cookies prepared with insect oils had more than 50% dislike in aroma and taste. Consumers’ willingness to pay for cookies prepared with insect oils was 6–8 times higher than for cookies containing olive oil, but 3–4 times lower than cookies containing sesame oil. Our findings show that integrating edible insect oils into cookies, entices people to ‘‘take the first step” in entomophagy by decreasing insect-based food products neophobia, thereby, contributing to consumers’ acceptance of the baked products. However, future research should explore the use of refined or flavored insect oils for bakery products to reduce off-flavors that might have been perceived in the formulated food products

scholarly journals Possibilities of Usage of Oilcakes from Non-traditional Oil Plants for Development of Health-friendly Functional Food Products

2018 ◽  
Vol 1 (2) ◽  
pp. 154 ◽  
Author(s):  
Kristina Montrimaitė ◽  
Elena Moščenkova
Keyword(s):  
Nutritional Value ◽  
Control Sample ◽  
Experimental Tests ◽  
Food Products ◽  
Omega 3 ◽  
Standard Methods ◽  
Organoleptic Characteristics ◽  
Physico Chemical ◽  
Confectionery Products ◽  
Salvia Hispanica L

Research studies have shown that the nutrition of Lithuanian population is not healthy. The objective of this study was to investigate the possibilities of usage of oilcakes from non- conventional oil plants for the development of new food products and estimation of their quality and nutritional properties. For this purpose the standard methods were used to determine and compare the nutritional value of non-traditional oilseed cakes, analyzed the possibilities of their use for development of new confectionery products. During experimental tests, the bread samples were developed and made enriched with 2.5%, 5% chia (Salvia hispanica L.) oilcake flour and also the donuts enriched with 2 to 8% citrus fibers Citri – Fi and with 8% chia oilcake flour.The physico-chemical quality, organoleptic properties of oilcakes and new products were determined by standard methods. Nutritional value of new breads was calculated using Excel program. It was found that oilcakes from non-traditional oilseeds contain up to 50 % protein and up to 35 % fiber. Chia oilcake is rich in omega-3 fatty acids. Laboratory tests showed that the bread with 2.5 % chia oilcake addition was distinguished by the best technological and organoleptic characteristics. The use of chia oilcake in the production of yeast donuts reduced the loss of fritting fat and the amount of fat in the donuts was lower by about 40% than the amount of fat in the control sample. Chia oilcakes have the same technological properties as citrus fibers Citri-Fi.

scholarly journals The benefits of omega-3 fatty acid nanocapsulation for the enrichment of food products: a review

2020 ◽  
Vol 33 ◽  
Author(s):  
Maiana da Costa VIEIRA ◽  
Karstyn Kist BAKOF ◽  
Natielen Jacques SCHUCH ◽  
Jovito Adiel SKUPIEN ◽  
Carina Rodrigues BOECK
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Food Products ◽  
Omega 3 ◽  
Omega 3 Fatty Acid ◽  
Nanostructured Systems ◽  
Potential Benefits ◽  
The Stability ◽  
Relevant Factors

ABSTRACT Polyunsaturated fatty acids oxidize easily due to their chemical structure, causing a reduction of their nutritional properties. Nanostructured systems may be an alternative to protect fatty acids against oxidation, improving solubility and stability. Consequently, nutritional value of food is maintained as well as the sensory characteristics (color, flavor, texture, and aroma) when fatty acids are added to food products. The present study is a narrative review to introduce the potential benefits of omega-3 unsaturated fatty acids nanoparticles incorporated in food products. The literature review includes publications in English and Portuguese issued between March 1985 and March 2019, in PubMed, ScienceDirect and Web of Science databases. Manual searches were conducted in the articles references lists of the articles included to identify other relevant studies. There were studies that evaluated the stability of fatty acids in food products such as bread, fruit juice, milk, yogurt, and meat. In this study, the most used nanostructured systems for the incorporation of fatty acids were the nanocapsules and the nanoliposomes. Currently, the nanostructured system demonstrates a potential to improve protection of polyunsaturated fatty acids against oxidization and thermal degradation. In this way, they maintain their functional properties and their bioavailability increases and therapeutic efficacy and sensory properties are improved. There are several methodologies being tested, which makes it difficult to identify the most efficient formulation to protect fatty acids. Nanostructured systems seem to be the best alternative to protect polyunsatured fatty acids from oxidization. The encapsulation efficiency, particle’s size and type are relevant factors to be considered to evaluate oxidization. In conclusion, the review showed that currently it is impossible to determine the most efficient methodology. Besides, nanoformulations should follow international guidelines to present more standardized and therefore more efficient particles.

scholarly journals Kinetic And Oxidative Stability Of Oil-In-Water Emulsions Prepared With Denatured Soy Whey Protiens And Soy Soluble Polysaccharides

2021 ◽  
Author(s):  
Moumita Ray
Keyword(s):  
Phase Separation ◽  
Oxidative Stability ◽  
Value Added ◽  
Food Products ◽  
Flaxseed Oil ◽  
Attractive Potential ◽  
Omega 3 ◽  
Oxidative Rancidity ◽  
Industrial Processing ◽  
Oil In Water

With increasing consumer awareness and growing demand for healthier processed food options, there is an ever-present push for the incorporation of nourishing ingredients into foods. Many health-promoting ingredients, for example Omega-3 fats, are prone to rancidity and are insoluble in water. A current challenge facing the Ontario agri-food sector is the addition of such ingredients that can normally be added to fatty foods, but not into water-based foods such as many store-bought beverages. Furthermore, oils such as flaxseed oil are also very sensitive to oxidation when in the presence of light, heat or air, resulting in the formation of undesirable odours and flavours as well as loss in nutritional properties. The use of food emulsions is considered an attractive approach to preserve their healthfulness while minimizing rancidity. The overall goal of the present thesis was to incorporate soybean or flaxseed oil as micron-sized droplets within water-continuous emulsions using biopolymers derived from soy industrial processing waste to help ‘protect’ the oil from visual phase separation and coalescence as well as oxidative rancidity. To meet the goal, an extraction protocol to purify and concentrate the soy whey proteins (SWP) was initially developed. This was followed by establishing a method to increase the surface activity of the SWP via denaturation (dSWP). Subsequently, emulsions consisting of soybean oil or flaxseed oil prepared with dSWP and commercially-available soy soluble polysaccharides (SSPS) were analyzed for their kinetic and oxidative stability. Results clearly showed that the combination of dSWP and SSPS could: i) kinetically stabilize model oil-in-water emulsions against coalescence and phase separation more so than dSWP or SSPS alone and ii) effectively protect emulsions containing flaxseed oil from oxidative rancidity to a greater extent than a commonly-used emulsifier (polysorbate 20). Overall, this thesis yielded a novel method to emulsify and protect polyunsaturated oils using soy-based proteins and polysaccharides. The outcomes of this study offer the attractive potential of using soy-based ingredients from industrial waste in value-added food products such as beverage-type emulsions. Findings from this study may be applied to non-food products where there is a need for the development and stabilization of emulsions (e.g., pharmaceutical, cosmetics).

scholarly journals OMEGA-3 Fatty Acids Retention, Oxidative Quality, and Sensoric Acceptability of Spray-Dried Flaxseed Oil

2020 ◽  
Vol 2020 ◽  
pp. 1-13
Author(s):  
Muhammad Zia Shahid ◽  
Muhammad Imran ◽  
Muhammad Kamran Khan ◽  
Muhammad Haseeb Ahmad ◽  
Muhammad Nadeem ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Food Products ◽  
Processing Technique ◽  
Flaxseed Oil ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Overall Acceptability ◽  
Flaxseed Meal ◽  
Spray Dried

Flaxseed is naturally a rich source of essential omega-3 fatty acid, α-linolenic acid (ALA), which exhibits nearly 57% of its entire fatty acid profile. Oxidation of omega-3 fatty acids during processing and storage results in reduced shelf stability of food products and limited health potentials. Spray-drying is considered a processing technique to shield omega-3 fatty acids from oxidative damage. For the purpose, the extracted flaxseed oil (FSO) together with the emulsifier (flaxseed meal polysaccharide gum) was passed through a mini spray-dryer to prepare spray-dried flaxseed oil (SDFSO) samples. The SDFSO samples for quality were evaluated at 0th, 30th, and 60th days of storage at two different temperatures of 4°C and 25°C, accordingly. The maximum oil protection efficiency was recorded as 90.78% at 160°C. The highest percentage for ALA retention was recorded as 54.7% and 53.9% at 4°C, while the lowest retention was observed as 48.6% and 46.2% at 25°C after 30 and 60 days of storage, respectively. The inlet (160°C) and outlet air temperatures (80°C) were considered as key factors contributing a decline in retention of ALA of the SDFSO samples. The free fatty acid contents of FSO and SDFSO samples reached to their peaks, i.e., 1.22% and 0.75%, respectively, after 60 days of storage at 25°C. The initial peroxide value of FSO (control) was 0.16, which increased to 0.34 (4°C) and 1.10 (25°C) meq/kg O2 at the end of 60 days storage. The value for malondialdehyde of SDFSO samples was increased from 0.17 (0 day) to 0.34 nmol/g of lipids at 60 days (4°C), and the same increasing trend was observed at 25°C. In the case of color and overall acceptability, the lowest evaluation scores were awarded to FSO samples in comparison to SDFSO samples. Overall, SDFSO possessed improved oxidative quality and can be recommended as a fortifying agent in various functional food products.

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