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. 2021 Mar;58(3):996-1004.
doi: 10.1007/s13197-020-04614-z. Epub 2020 Jul 3.

Development and characterization of stabilized omega-3 fatty acid and micronutrient emulsion formulation for food fortification

Amit A Jagtap  1 , Yogesh S Badhe  1 , Mahabaleshwar V Hegde  1 , Anand A Zanwar  1
Affiliations

Development and characterization of stabilized omega-3 fatty acid and micronutrient emulsion formulation for food fortification

Amit A Jagtap et al. J Food Sci Technol. 2021 Mar.

Abstract

We report a novel stabilized emulsified formulation containing omega-3 fatty acid (ω-3 FA) and micronutrient that can be readily used for food fortification. The emulsification methodology for producing a stabilized formulation containing both ω-3 FA and micronutrients is described. The formulation was developed considering the human requirement of ω-3 FA and recommended daily allowance of important micronutrients. This formulation was characterized for physical appearance, pH, specific gravity, color measurement etc. Fatty acid analysis revealed formulations (2, 4 and 5 g/serve) were able to provide 500-1300 mg of alpha linoleic acid. Oxidative stability assessment (peroxide value, free fatty acid content) of the formulations showed, stability of the formulation as non-significant alterations were noted in these parameters when the formulations were compared with raw flaxseed oil. Rheological evaluation indicated formulation followed Non-Newtonian system with shear thickening behavior. Particle size was found to be between 673.83 to 798.76 nm and poly-dispersity index was between 0.438 to 0.681. Microscopic analysis by Cryo-SEM analysis of the formulation showed stable homogeneous nature of formulation. Stability of the formulations was confirmed by freeze-thawing, dilution test and emulsion stability index. Acute oral toxicity study as per OECD guideline showed safety of the formulations. Most importantly, in vivo bioavailability study of ω-3 FA confirmed better bioavailability of the metabolites of ω-3 FA i.e. eicosapentaenoic and docosahexaenoic acids in formulation treated group as compared to flax oil and comparable bioavailability to that of fish oil.

Keywords: Emulsion; Fortification; Functional foods; Lipid oxidation; Micronutrients; Omega-3-fatty acid.

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Conflict of interest statement

Conflict of interestThe authors declare that they have no conflict of interest.

Figures

Fig. 1
Fig. 1
Comparative oxidative stability assessment of the formulations
Fig. 2
Fig. 2
Rheological behavior of formulations
Fig. 3
Fig. 3
Cryo-Scanning Electron Microscopic analysis of formulation (5 g/serve)
Fig. 4
Fig. 4
Single dose bioavailability study of formulation (5 g/serve) as compared to flax and fish oil
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