The effects of fish oil microcapsules on quality of potato dish

• Autorzy: Domiszewski Z. , Bienkiewicz G. , Tarnowiecka-Kuca A. , Zywicki S. , Tokarczyk G. , Krawczynska W. , Hrebien-Filisinska A. , Rogalewska M. , Synowiec E. , Laskowska A.
• Języki publikacji: EN

Abstrakty

EN

Słowa kluczowe

EN

microcapsule; fish oil; potato dish; eicosapentaenoic acid; docosahexaenoic acid; lipid oxidation; texture profile analysis; fatty acid content; dumpling; food product; statistical analysis

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2013
• Tom: 16
• Numer: 2
• Opis fizyczny: http://www.ejpau.media.pl/volume16/issue2/art-07.html

Twórcy

autor

Domiszewski Z.

• Food Quality Department, West Pomeranian University of Technology in Szczecin, Papieza Pawla VI St. 3, 71-459 Szczecin, Poland

autor

Bienkiewicz G.

• Food Quality Department, West Pomeranian University of Technology in Szczecin, Papieza Pawla VI St. 3, 71-459 Szczecin, Poland

autor

Tarnowiecka-Kuca A.

• Center of Bioimmobilisation and Innovative Packaging Materials, West Pomeranian University of Technology in Szczecin, Klemensa Janickiego St. 35, 71-270 Szczecin, Poland

autor

Zywicki S.

• Center of Bioimmobilisation and Innovative Packaging Materials, West Pomeranian University of Technology in Szczecin, Klemensa Janickiego St. 35, 71-270 Szczecin, Poland

autor

Tokarczyk G.

• Food Technology Department, West Pomeranian University of Technology in Szczecin, Papieza Pawla VI St. 3, 71-459 Szczecin, Poland

autor

Krawczynska W.

• Center of Bioimmobilisation and Innovative Packaging Materials, West Pomeranian University of Technology in Szczecin, Klemensa Janickiego St. 35, 71-270 Szczecin, Poland

autor

Hrebien-Filisinska A.

• Center of Bioimmobilisation and Innovative Packaging Materials, West Pomeranian University of Technology in Szczecin, Klemensa Janickiego St. 35, 71-270 Szczecin, Poland

autor

Rogalewska M.

• Center of Bioimmobilisation and Innovative Packaging Materials, West Pomeranian University of Technology in Szczecin, Klemensa Janickiego St. 35, 71-270 Szczecin, Poland

autor

Synowiec E.

• Food Quality Department, West Pomeranian University of Technology in Szczecin, Papieza Pawla VI St. 3, 71-459 Szczecin, Poland

autor

Laskowska A.

• Food Quality Department, West Pomeranian University of Technology in Szczecin, Papieza Pawla VI St. 3, 71-459 Szczecin, Poland

Bibliografia

• 1. AOCS., 2004. Official methods and recommended practices of the American oil chemists society (Fifth Edition).
• 2. Anwar S.H, Weissbrodt J, Kunz B., 2010. Microencapsulation of fish oil by spray granulation and fluid bed film coating. J. Food Sci.,75, 359-371.
• 3. Arvisenet G., Bail P., Voilley A., Cayot N., 2002a. Influence of physicochemical interactins between amylose and aroma compounds on the retention of aroma in food-like matrices. J. Agric. Food Chem., 50, 7088-7093.
• 4. Arvisenet G., Bail P., Voilley A., Cayot N., 2002b. Retention of aroma compounds in starch matrices: competitions between aroma compounds toward amylose and amylopectin. J. Agric. Food Chem., 50, 7345-7349.
• 5. Barrow C.J, Nolan C., Holub B.J., 2009. Bioequivalence of encapsulated and microencapsulated fish-oil supplementation J. Funct. Foods., 1, 38–43.
• 6. Beindorff C.M., Zuidam N.J., 2010. Microencapsulation of fish oil. See Zuidam & Nedovic. 161–85.
• 7. Bienkiewicz G., Kolakowska A., 2003. Effect of lipid oxidation on fish lipids – amylopectin interactions. Eur. J. Lipid Sci. Technol., 105, 410-418.
• 8. Boutboul A., Gilmpaoli P., Feigenbaum A., Ducruet V., 2002. Influence of the nature and treatment of starch on aroma retention. Carbohyd. Polym., 47, 73-82.
• 9. de Conto L.C., Oliveira R.S.P., Martin L.G.P., Chang Y.K., Steel C.J., 2012. Effects of the addition of microencapsulated omega-3 and rosemary extract on the technological and sensory quality of white pan bread. LWT - Food Sci. Technol., 45, 103-109.
• 10. Domagała L., Sady M., Grega T., Bonczar G., 2006. Rheological properties and texture of yoghurts when oat-maltodextrin is used as a fat substitute. Int. J. Food Prop., 9, 1–11.
• 11. Domiszewski Z., Bienkiewicz G., Plust D., 2011. Effects of different heat treatments on lipid quality of striped catfish (Pangasius hypophthalmus). Acta Sci. Pol., Technol. Aliment., 10, 359-373.
• 12. Domiszewski Z., Kolakowska A., 2003. Wpływ temperatury ogrzewania na skład kwasów tłuszczowych tkanki i wyizolowanych lipidów œledzia [Effect of heating temperature of muscle tissue and isolated lipid of herring on fatty acid composition]. Presented at: XXIV Scientific Session of the Committee of Food Technology of the Polish Academy of Sciences, Wrocław, september 10-11[in Polish].
• 13. Drusch S., Serfert Y., Scampicchio M., Schmidt-Hansberg B., Schwarz K., 2007. Impact of physicochemical characteristics on the oxidative stability of fish oil microencapsulated by spray-drying. J. Agric. Food Chem., 55, 11044–11051.
• 14. Duggan E., Noronha N., O’Riordan E.D., O’Sullivan M. 2008. Effect of resistant starch on the water binding properties of imitation cheese. J. Food Eng., 84, 108–115.
• 15. Dybkowska E., Swiderski F, Waszkiewicz-Robak B. 2004. Oszacowanie spożycia WNKT przez dorosłych mieszkańców Warszawy [Estimation of PUFA intake in average diet of Warsaw adult inhabitants in the comparison with polish diet]. Annal. Univers. Maria Curie-Skłodowska Lublin Sec. D., 14, 10-14 [in Polish].
• 16. Dymkowska-Malesa M., Bać A., Plago A., Zgórska K. 2009. Ocena wartoœci odżywczej zestawów obiadowych przygotowanych w stołówce akademickiej [Assessment of nutritional values of dinners prepared in academic canteen]. Żywn. Nauka Techn. Jakoœć., 4, 259-263 [in Polish].
• 17. El-Badry A.M., Graf R., Clavien P.A., 2007. Omega 3 – Omega 6: What is right for the liver? J. Hepatol., 47, 718–725.
• 18. Elias R.J., Mc Clements D.J., Decker E.A., 2007. Impact of thermal processing on the antioxidant mechanisms of continuous phase beta-lactoglobulin in oil-in-water emulsions. Food Chem., 104, 1402–1409.
• 19. EFSA Journal, 2009. Labelling reference intake values for n-3 and n-6 polyunsaturated fatty acids. The EFSA J., 1176, 1-11.
• 20. EFSA Journal, 2012. Scientific Opinion on the Tolerable Upper Intake Level of eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and docosapentaenoic acid (DPA) The EFSA J., 2815, 1-48.
• 21. Frankel E. (1998). Free radical oxidation.Dundee, Scotland: The Oil Press
• 22. Friedman M., 1997. Chemistry, biochemistry and dietary role of potato polyphenols. Agric. Food Chem., 45, 1523-1540.
• 23. García-Alonso F.J, Jorge-Vidal V., Ros G., Periago M.J., 2011. Effect of consumption of tomato juice enriched with n-3 polyunsaturated fatty acids on the lipid profile, antioxidant biomarker status and cardiovascular disease risk in healthy women. Eur. J. Nutr., 1, 14-24.
• 24. Garg M.L., Wood L.G., Singh H., Moughan P., 2006. Means of delivering recommended levels of long chain n-3 polyunsaturated fatty acids in human diets J. Food Sci., 71, 66–71.
• 25. Gacek M., 2008. Zachowania żywieniowe grupy osób starszych zamieszkałych w Polsce i Niemczech [Eating behavior of the elderly in Poland and Germany]. Probl. Hig. Epidemiol., 89, 401-406 [in Polish].
• 26. Gokmen V., Mogol B.A., Lumaga R.B., Fogliano V., Kaplun Z., Shimoni E., 2011. Development of functional bread containing nanoencapsulated omega-3 fatty acids. J. Food Eng., 105, 585–591.
• 27. GOED Global Organization for EPA and DHA., 2008.Voluntary monograph for omega-3. http://www.goedomega3.com/.
• 28. Guizani N, Rahman M.S., Al-Ruzeiqi M.H., Al-Sabahi J.N., Sureshchandran S., 2011. Effects of brine concentration on lipid oxidation and fatty acids profile of hot smoked tuna (Thunnus albacares) stored at refrigerated temperature. J. Food Sci. Technol., 3, 24-32.
• 29. Hughes B.H., Perkins L.B., Calder B.L., Skonberg D.L., 2012. Fish Oil Fortification of Soft Goat Cheese. J. Food Sci., 77, 128–133.
• 30. ISO 6885, 1988. Animal and vegetable fats and oils – Determination of anisidine value.
• 31. ISO 13299. 2003. Sensory analysis. Methodology. General guidance for establishing a sensory profile.
• 32. ISSFAL–International Society for the Study of Fatty Acids and Lipids, 2004. Report of the Sub-Committee on Recommendations for Intake of Polyunsaturated Fatty Acids in Healthy Adults. <http://www.issfal.org.uk/pufa-recommendations.html>.
• 33. Jacobsen C., 1999. Sensory impact of lipid oxidation in complex food systems. Fett/Lipid, 101, 484–492.
• 34. Kohler A, Bittner D, Löw A, von Schacky C., 2010. Effects of a convenience drink fortified with n-3 fatty acids on the n-3 index. Br. J. Nutr., 104, 729-736.
• 35. 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. J. Sci. Food Agric., 87, 181–191.
• 36. Kowalczewski P., Celka K., Białas W., Lewandowicz G., 2012. Antioxidant activity of potato juice. Acta Sci. Pol., Technol. Aliment., 11, 175-181.
• 37. Kołakowska A., 2003. Lipid Oxidation in Food Systems. In: Sikorski Z. and Kolakowska A. (Eds.), Properties of Food Lipids. CRC Press. USA, 221-264.
• 38. Kołakowska A., Bartosz G., 2010. Antioxidants In: Sikorski Z. and Kolakowska A. (Eds.), Chemical, Biological, and Functional Aspects of Food Lipids. CRC Press. USA
• 39. Kołakowska A., Olley J., Dunstan G.: 2003. Fish lipids. In: Sikorski Z. and Kolakowska A. (Eds.), Chemical and functional properties of food lipids. CRC Press.
• 40. Kreft A., Zabrocki R., 2010. Postawy i zachowania konsumentów trójmiasta na rynku karpia. The tri-city consumers behaviors towards carp market. Zesz. Nauk. Akad. Morsk. w Gdyni., 65, 51-60.
• 41. Krygier K., 2012. Żywnoœć, zdrowie i pienišdze [Food, health and money]. Przem. Spoż., 66, 24-26 [in Polish].
• 42. Larsen D., Quek S.Y., Eyres L., 2010. Effect of cooking method on the fatty acid profile of New Zealand King Salmon (Oncorhychus tshawytscha). Food Chem., 119, 785-790.
• 43. Lee S., Joo S.T., Alderton A.L., Hill D.W., Faustman C., 2003. Oxymyoglobin and lipid oxidation in yellowfin tuna (Thunnus albacores) loins. J. Food Sci., 68, 1664-1668.
• 44. Linko R.R., 1967. Fatty acid and other components of Baltic herring flesh lipids, Ann. Univ. Turku. Ser. A., 101, 7–121.
• 45. Łoœ-Rycharska E., Czerwionka-Szaflarska M. 2010. Długołańcuchowe wielonienasycone kwasy tłuszczowe szeregu omega-3 w diecie kobiet ciężarnych, karmišcych, niemowlšt i małych dzieci [The long-chain polyunsaturated fatty acids omega-3 in diet during pregnancy and lactation and in infants and toddlers feeding]. Gastroenterol. Polska., 17, 304-312 [in Polish].
• 46. Mellintin J., 2009. Omega-3 awaits technology to rescue it from its niche. 10 Key Trends Food Nutr. HealthJan., 41–42.
• 47. Mierzwa M., Seidler T., Szczuko M., 2010. Skład diety a profil lipidowy krwi młodzieży licealnej ze Szczecina [Diet composition versus lipid profile in blood of teenagers from secondary school in Szczecin]. Endokrynologia, Otyłoœć i Zaburzenia Przemiany Materii 2010, 6, 96-200 [in Polish].
• 48. Myszkowska-Ryciak J., Kraœniewska A., Harton A., Gajewska D., 2011. Porównanie wybranych zachowań żywieniowych studentek Akademii Wychowania Fizycznego i Szkoły Głównej Gospodarstwa Wiejskiego w Warszawie [Comparison of selected nutritional behaviors of female students of the University of Physical Education and of the University of Life Sciences in Warsaw]. Probl. Hig. Epidemiol, 92, 931-934 [in Polish].
• 49. Nielsen NS., Klein A., Jacobsen C., 2009. Effect of ingredients on oxidative stability of fish oil-enriched drinking yoghurt. Eur. J. Lipid Sci. Technol., 111, 337–345.
• 50. Nuessli J., Sigg B., Conde-Petit B., Escher F., 1997. Characterization of amylose-flavour complexes by DSC and X-ray diffraction. Food Hydrocolloid., 11, 27-34.
• 51. Okada Y., Okada M., 1998. Scavenging effect of water soluble proteins in broad beans on free radicals and active oxygen species. J. Agric. Food Chem., 46, 401–406.
• 52. Pałczyńska K., Szornak M., Tkachenko H., Kurhalyuk N., 2011. Sezonowa ocena sposobu odżywiania dzieci zamieszkujšcych tereny Pomorza [The seasonal estimation of nutrition among children living in the pomerania region]. Słupskie prace biologiczne., 8, 89-100 [in Polish].
• 53. Pawlowsky R., Hibbeln J., Novotny J., Salem N., 2001. Physiological compartmental analysis of α-linolenic acid metabolism in adult humans. J. Lipid Res., 42, 1257–1265.
• 54. Pietrzyk C., 1958. Kolorymetryczne oznaczanie nadtlenków w tłuszczach za pomoca¸ rodanków żelaza [Spectrophotometric determination of lipid peroxides by tiocyanate technique]. Rocz. Panstw. Zakl. Hig. 9, 75–84 [in Polish].
• 55. Pokorny J., Kolakowska A., Bienkiewicz G., 2010. Lipid-Protein and Lipid-Saccharide Interactions. In: Sikorski Z. and Kolakowska A. (Eds.), Chemical, Biological, and Functional Aspects of Food Lipids. CRC Press. USA, 455-472.
• 56. Rocha J.M., Paavo J.K., Malcata FX., 2012. Composition of neutral lipid classes and content of fatty acids throughout sourdough breadmaking. Eur. J. Lipid Sci. Technol. 114, 294–305.
• 57. Rutschman M.A., Solms J., 1990. Formation of inclusion complexes of starch with different organic compounds V. Characterization of complexes with amperometric iodine titration, as compared with direct quantitative analysis. Lebensm. Wiss. Technol., 23, 88-93.
• 58. Rutkowska J., Żbikowska A. 2009. Sezonowa ocena sposobu odżywiania dzieci zamieszkujšcych tereny Pomorza [Evaluation of content and quality of frying fats and fats extracted from fast food french fries with particular reference to trans isomers]. Bromat. Chem. Toksykol. 4, 1095-1103 [in Polish].
• 59. Samman S., Kung F.P., Carter M.L., Foster J.M., Ahmad I.Z., Phuyal L.P., Petocz P., 2009. Fatty acid composition of certified organic, conventional and omega-3 eggs. Food Chem. 116, 911-914.
• 60. Serfert Y., Drusch S., Schwarz K., 2010. Sensory odour profiling and lipid oxidation status of fish oil and microencapsulated fish oil. Food Chem., 123, 968–975.
• 61. Serfert Y., Drusch S., Schwarz K., 2009. Chemical stabilisation of oils rich in long-chain polyunsaturated fatty acids during homogenisation, microencapsulation and storage Food Chem. 113, 1106–1112.
• 62. Sikorski Z.E., Pan B.S., 1994. The Effect of Heat-Induced Changes in Nitrogenous on the Properties of Seafoods. In: Sikorski Z.E., Pan B.S. and Shahidi F. (Eds.), Seafood Proteins. New York, Chapman & Hall, 84-98.
• 63. Simopoulos A.P., 1999. Essentialfatty acids in health and chronic disease. Am. J. Clin. Nutr. 70, 5605-5695.
• 64. Simopoulos A.P., 2008. The importance of the omega-6/omega-3 fatty acid ratio in cardiovascular disease and other chronic diseases. Exp. Biol. Med.,233, 674–88.
• 65. Stachura A., Pisulewski P., Kopeć A., Leszczyńska T., Bieżanowska-Kopeć R. 2009. Oszacowanie spożycia tłuszczów ogółem oraz kwasów tłuszczowych przez młodzież wiejskš Beskidu Żywieckiego [Assessing the dietary intake level of total fats and fatty acids by high school students living in rural areas in the Beskid Żywiecki Region]. Żywn. Nauka Techn. Jakoœć., 5, 119-131 [in Polish].
• 66. Stampanoni Ch.R., 1994. Role of sensory analysis in determining product quality and in quality control. Lebensm. Wiss. Technol. 27, 322–329.
• 67. Starling S. 2008. Markets. Who is buynig omega 3 and in what from. http://www.nutraingredients.com/Consumer-Trends/Markets-Who-is-buying-omega-3-and-in-what-form
• 68. Stefańska E., Ostrowska L., Radziejewska I., Kardasz M., 2010. Sposób żywienia studentów Uniwersytetu Medycznego w Białymstoku w zależnoœci od miejsca zamieszkania w trakcie studiów [Mode of nutrition in students of the Medical University of Bialystok according to their place of residence during the study period]. Probl Hig. Epidemiol., 91., 585-590 [in Polish].
• 69. Suliga E., 2011. Zachowania żywieniowe kobiet w cišży. Nutritional behaviours of pregnant women. Pediatr. Endocrinol. Diab. Metab., 17, 76-81[in Polish].
• 70. 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 Chem., 114, 472–477.
• 71. Waszkowiak K., Dolata W., 2007. The application of collagen as carriers of rosemary extract in the production of processed meat. Meat Sci., 75, 178-183.
• 72. Witczak M., Korus J., Ziobro R., Juszczak L., 2010. The effects of maltodextrins on gluten-free dough and quality of bread. J. Food Eng. 96, 258-265.
• 73. Wan Y., Bankston J.D., Bechtel J.P., Sathivel S., 2011. Microencapsulation of menhaden fish oil containing soluble rice bran fiber using spray drying technology. J. Food Sci. 76, 348-365.
• 74. Venkateshwarlu, G., Let, M. B., Meyer, A. S., & Jacobsen, C. (2004). Chemical and olfactometric characterization of volatile flavor compounds in a fish oil enriched milk emulsion. J. Agric. Food Chem., 52, 311–317
• 75. Ziemlański S., Budzyńska –Topolowska J., 1991. Tłuszcze pożywienia i lipidy ustrojowe [Fats in food and systemic lipids]. Ed. S. Ziemlanski and J. Budzynska –Topolowska. PWN. 15-127 [in Polish].
• 76. Żywicki S., Tarnowiecka – Kuca A., Krawczyńska W., Rogalewska M., Herbień-Feliœińska A. 2011. Probiokap [Probiokap]. Przem. Spoż., 65 [in Polish].