Beneficial effects an oxidative stability of omega-3 long-chain polyunsaturated fatty acids Siddu S FSTC 605 1

Flow of Presentation Introduction Sources of PUFA’s Health Benefits of Poly unsaturated fatty acids Oxidation of poly unsaturated fatty acids Methods to prevent Oxidation of PUFA’s. Conclusions MAP for reduction in the oxidation of PUFA’s 2

Introduction Omega-3 polyunsaturated fatty acids (ω3 PUFAs) 3 What are polyunsaturated fats? Polyunsaturated fats are simply fat molecules that have more than one unsaturated carbon bond in the molecule. These are liquid at room temperature. Omega-3 polyunsaturated fatty acids (ω3 PUFAs) Eicosapentaenoic (EPA) Docosahexaenoic (DHA) fatty acids

Sources of ω3 PUFA’s 4 FLAX SEEDS NAVY BEANS COLD PRESSED OILVE OIL KIDNEY BEANS WALNUTS SALMON GREAN LEAFY VEGETABLES PECANS

Depending on age, season, fish species and area of living, fish oils may contain 100-300 g kg-1 of omega-3 polyunsaturated fatty acids. 5

Health Benefits of PUFA’s 6 Prevent Cardiovascular diseases (CVD) and reduce the symptoms in rheumatoid arthritis (Kris –Etherton,Haris,& Appel, 2002) Preventing the promotion and progression stages of some types of cancer treatment of arteriosclerosis and hyperlipidaemia-Ethyl ester of EPA blood pressure lowering effect- 2-3 g/day of LC-PUFA’s.- Guillot et al. 2009 Development of Brain and Nervous system Inhibitory effects against the inflammatory symptoms of edema, erythema, and blood flow. Prevention of Alzheimer-type and cerebrovascular dementia

DHA in infant nutrition 7 Addition of n-3 and n-6 LC-PUFA’s- promotes long-term cognitive and motor development. Visual and neural development, Brain development Maternal DHA+EPA supplementation- Helps -schizophrenic mothers and their offspring LC-PUFAs are essential for energy and growth, organ differentiation, and immune function, and cellular metabolism of preterm and term infants Accretion of DHA in Infants brain is depend on DHA status of mother, intake and metabolism. Study conducted by (Koletzko et al. 2007) Pregnant and lactating women should aim to achieve an average daily dietary intake of at least 200 mg DHA; or intakes of up to 1 g/d DHA or 2.7 g/d n-3 long-chain PUFA

Oxidation of poly unsaturated fatty acids 8 EPA and DHA are highly susceptible to lipid oxidation. Lipid oxidation of fish oil and other PUFA-rich foods is a serious problem. loss of shelf-life, consumer acceptability, functionality, nutritional value-destruction of essential fatty acids and the lipid-soluble vitamins A, D, E, and K, decrease in caloric content; safety. rancidity which produces off-flavors and pronounced odors Darkening of oils and fats.

Oxidation of poly unsaturated fatty acids 9 When fish oils oxidize -intermediary compounds-free radicals and hydroperoxides- aldehydes and ketones The toxicity of malondialdehyde (MDA) and 4-hydroxy-2-nonenal (4-HNE) -ability to crosslink to proteins and bind covalently to nucleic acids. Oxidation of ω3 PUFA sources is prevented through the use of controlled storage conditions (eg. packing in an inert atmosphere and chilling), through the addition of antioxidants, and by microencapsulation.

Stabilization of omega-3 LC-PUFA’s-containing foods with antioxidants 9 Natural antioxidants-Vitamin E, carotenoids, flavonoids, anthocyanins, and phenolic compounds. Main antioxidative mechanisms necessary to protect food systems from oxidation are radical scavenging, metal chelation, and oxygen scavenging. Polarity and solubility of an antioxidant determine the actual location of the antioxidant in a given food matrix, which again influences the antioxidative efficacy of the antioxidant. vitamin E is a major lipophilic chain-breaking antioxidant which protects tissue polyunsaturated fatty acids against peroxidation

Disadvantages of using Antioxidants 10 Antioxidant functioning is highly dependent on the properties of the matrix and oxidation occurs differently in bulk oils, emulsions and products of varying water activities. antioxidants (tocopherols for example) can act as prooxidants at high levels So, selecting an effective antioxidant or blend of antioxidants is challenging.

Encapsulation What is Microencapsulation? 11 What is Microencapsulation? Microencapsulation refers to surrounding or embedding the oil in a matrix typically composed of proteins or carbohydrates and can be accomplished through a variety of processing techniques. Encapsulating agent such as milk protein or dextrin, modified cellulose, gelatine. Stability - oil distribution within the particle, particle size and surface area, particle density, wall material composition (glass transition temperatures, crystallinity, extent of interaction with the core material), moisture content, and water activity.

Improving their stability Protect from light and heat damage, Advantages Improving their stability Protect from light and heat damage, Suppress or retard their oxidation Prolonged shelf life There are a number of techniques used for fish oil microencapsulation. Spray-drying; Freeze-drying, Spray nozzle Double-coating 12

Spray drying Target compound is combined +‘wall’ materials = emulsion or dispersion. The liquid feed is atomized by a spray nozzle or rotating disk type atomizer and the droplets come in contact with hot air (usually in the range of 150°C-250°C) in a drying chamber. Rapid evaporation of the solvent (usually water) occurs. The temperature of the particle remains low due to the large surface area of the droplets, the evaporation process, and the movement of the particle as it dries. Carbohydrates, proteins, and gums are - wall materials gum arabic, modified starches including n-octyl succinate starch and maltodextrins, whey and soy protein, gelatin, sodium caseinate, alginate, carrageenan, and pectin 13

The air carries the dried particles through a cyclone and into a collection vessel. Spray dried particles are often spherical and can have wrinkled or smooth surfaces. It is also not uncommon for spray dried microcapsules to have air pockets within the particle. 14

MAP (Modified atmosphere Packaging) 14 Modified atmosphere packaging (MAP) is commonly used in the food industry to maintain the quality and extend the shelf-life of food products. MAP is the removal or replacement of the atmosphere surrounding the product before sealing in vapor-barrier materials (McMillin et al.2008) oxygen (O2), carbon dioxide (CO2) and Nitrogen (N2) Goulas et al. 2005 studied microbiological, biochemical and sensory changes of mussels during storage under aerobic, vacuum packaging (VP) and modified atmosphere packaging (MAP) conditions at 4 0C Aerobically-under VP MAP-(50%/50% CO2/N2: M1, 80%/20% CO2/N2: M2, 40%/30%/30% CO2/N2/O2: M3) Stored at 4 oC. Quality evaluation was carried out using microbiological,chemical and sensory analyses .

MAP (Modified atmosphere Packaging) 15 Results: Microbiological results revealed that the M2 and VP delayed microbial growth compared with that of air-packaged samples. odor and taste evaluation- M1 and M3 samples remained acceptable until 11-12 days Where as, M2 remained acceptable 14- 15 days and VP samples were last for 9-10 days. Overall, M2 gas mixture was the most effective for mussel preservation achieving a shelf-life of 14e15 days

Conclusions 15 Antioxidants, encapsulation or modified atmosphere packaging can be used to delay or avoid the phenomenon of oxidation. Natural Antioxidants are of major interest for their benefits on food quality, like the protection against oxidation, and on health in general. Microencapsulation is novel technology which helps to increase in shelf life of food products without effecting the taste aroma and texture of the food.