학술논문
Lipid digestion products in meat derivatives enriched with fish oil microcapsules
Document Type
article
Source
Journal of Functional Foods, Vol 68, Iss , Pp 103916- (2020)
Subject
Language
English
ISSN
1756-4646
Abstract
This study analyzes the potential application of monolayered (Mo) and multilayered (Mu) fish oil microcapsules as EPA and DHA vehicles in cooked (C-SAU) and dry-cured (D-SAU) meat products and the bioaccesibility of their fatty acids. The quantities of EPA and DHA in all batches (44–64 mg EPA + DHA/100 g sample) exceeded the level established by the European Union to label a food as “source of ω-3 fatty acids” (40 mg EPA + DHA/100 g product). The highest percentages of released fat were observed in the intestinal phase. The amount of EPA and DHA bioaccesible was higher in C-SAU-Mu and D-SAU-Mu batches (0.35 and 0.33 mg EPA + DHA per gram of sample digested), in contrast to C-SAU-Mo and D-SAU-Mo batches (0.25 and 0.24 mg EPA + DHA per gram of sample digested). Therefore, the types of microcapsule of fish oil do not influence the EPA + DHA enrichment, but it did in their bioaccessibility, being better when using Mu.