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Developing an Oxidatively Stable Omega-3 Rich Food Product Using a Combination of Antioxidants and Processing Techniques.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Developing an Oxidatively Stable Omega-3 Rich Food Product Using a Combination of Antioxidants and Processing Techniques./
Author:	Hyatt, Joseph Robert.
Description:	1 online resource (162 pages)
Notes:	Source: Masters Abstracts International, Volume: 84-08.
Contained By:	Masters Abstracts International84-08.
Subject:	Food science. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=29062431click for full text (PQDT)
ISBN:	9798371972507

Developing an Oxidatively Stable Omega-3 Rich Food Product Using a Combination of Antioxidants and Processing Techniques.
Hyatt, Joseph Robert.

Developing an Oxidatively Stable Omega-3 Rich Food Product Using a Combination of Antioxidants and Processing Techniques. - 1 online resource (162 pages)

Source: Masters Abstracts International, Volume: 84-08.

Thesis (M.S.)--University of Georgia, 2022.

Includes bibliographical references

This research focused on developing a lipid ingredient with ω-3 rich algal oil from Schizochytrium sp. which could be used to formulate shelf-stable food products. Gelation, microencapsulation, and antioxidants were used to develop yogurts with comparable physicochemical properties to in-store products. Initially, antioxidant efficacies were assessed with model systems using bulk soybean oil and oil-in-water (O/W) emulsion. Oxidative stability of bulk oil had the highest improvement using 1-o-galloylglycerol (GG) as antioxidant with a final TOTOX value of 206.82 compared to bulk oil at 232.09. A mixture of δ, β, γ, and δ tocopherols (TOC) used with O/W emulsion exhibited similar results with a TOTOX value of 196.72 compared to O/W emulsion at 352.88. Gelation was used to modify ω-3 fatty acid rich algal oil to develop desirable physical properties while also improving its oxidative stability to produce an oxidatively stable ω- 3 fatty acid (FA) source. FA analysis over an accelerated oxidation study showed 12% (w/w) monolaurin oleogel (12% M) outperformed other gels in oxidative stability, preventing oxidation of approximately 17.96% and 20.43% of EPA and DHA, respectively, compared to algal oil alone. Solid fat content (SFC) and thermal properties of 12% M indicate that it could replace saturated fat sources, with an average SFC of approximately 4.5% at 30 °C, similar to butterfat, and a melting completion temperature of 59.38 °C. Antioxidants were combined with gelation and microencapsulation processing techniques to produce ingredients to formulate yogurt products. Combinations of gelation, microencapsulation, and antioxidants were produced, including a microencapsulated oleogel (MEOG) with GG as antioxidant (MEOG-GG) which exhibited significantly slower lipid oxidation than bulk oil alone as it prevented an average of 18.13 % of EPA and 12.55 % of DHA oxidation. Yogurt with MEOG-GG ingredient maintained a rheological profile and viscosity similar to store-bought yogurt and yogurt developed with butterfat. It also exhibited a significantly similar oxidative stability to both store-bought yogurt and yogurt made with butterfat. Yogurt made with MEOG-GG exhibited an average PV and p-AV of 7.17 ± 0.76 mmol O2/kg of oil and 118.85 ± 0.98 abs/g, respectively. Yogurt with butterfat had values of 8.17 ± 0.29 mmol O2/kg of oil and 149.71 ± 2.34 abs/g, for PV and p-AV, respectively.

Electronic reproduction.
Ann Arbor, Mich. :
ProQuest,
2023

Mode of access: World Wide Web

ISBN: 9798371972507Subjects--Topical Terms:

3173303
Food science.
Subjects--Index Terms:

AntioxidantIndex Terms--Genre/Form:

542853
Electronic books.

Developing an Oxidatively Stable Omega-3 Rich Food Product Using a Combination of Antioxidants and Processing Techniques.
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500 $a Source: Masters Abstracts International, Volume: 84-08.
500 $a Advisor: Akoh, Casimir C.
502 $a Thesis (M.S.)--University of Georgia, 2022.
504 $a Includes bibliographical references
520 $a This research focused on developing a lipid ingredient with ω-3 rich algal oil from Schizochytrium sp. which could be used to formulate shelf-stable food products. Gelation, microencapsulation, and antioxidants were used to develop yogurts with comparable physicochemical properties to in-store products. Initially, antioxidant efficacies were assessed with model systems using bulk soybean oil and oil-in-water (O/W) emulsion. Oxidative stability of bulk oil had the highest improvement using 1-o-galloylglycerol (GG) as antioxidant with a final TOTOX value of 206.82 compared to bulk oil at 232.09. A mixture of δ, β, γ, and δ tocopherols (TOC) used with O/W emulsion exhibited similar results with a TOTOX value of 196.72 compared to O/W emulsion at 352.88. Gelation was used to modify ω-3 fatty acid rich algal oil to develop desirable physical properties while also improving its oxidative stability to produce an oxidatively stable ω- 3 fatty acid (FA) source. FA analysis over an accelerated oxidation study showed 12% (w/w) monolaurin oleogel (12% M) outperformed other gels in oxidative stability, preventing oxidation of approximately 17.96% and 20.43% of EPA and DHA, respectively, compared to algal oil alone. Solid fat content (SFC) and thermal properties of 12% M indicate that it could replace saturated fat sources, with an average SFC of approximately 4.5% at 30 °C, similar to butterfat, and a melting completion temperature of 59.38 °C. Antioxidants were combined with gelation and microencapsulation processing techniques to produce ingredients to formulate yogurt products. Combinations of gelation, microencapsulation, and antioxidants were produced, including a microencapsulated oleogel (MEOG) with GG as antioxidant (MEOG-GG) which exhibited significantly slower lipid oxidation than bulk oil alone as it prevented an average of 18.13 % of EPA and 12.55 % of DHA oxidation. Yogurt with MEOG-GG ingredient maintained a rheological profile and viscosity similar to store-bought yogurt and yogurt developed with butterfat. It also exhibited a significantly similar oxidative stability to both store-bought yogurt and yogurt made with butterfat. Yogurt made with MEOG-GG exhibited an average PV and p-AV of 7.17 ± 0.76 mmol O2/kg of oil and 118.85 ± 0.98 abs/g, respectively. Yogurt with butterfat had values of 8.17 ± 0.29 mmol O2/kg of oil and 149.71 ± 2.34 abs/g, for PV and p-AV, respectively.
533 $a Electronic reproduction. $b Ann Arbor, Mich. : $c ProQuest, $d 2023
538 $a Mode of access: World Wide Web
650 4 $a Food science. $3 3173303
650 4 $a Agriculture. $3 518588
653 $a Antioxidant
653 $a Emulsion
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653 $a Microencapsulation
653 $a Oxidative stability
653 $a Bulk oil
653 $a Omega-3 fatty acid
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773 0 $t Masters Abstracts International $g 84-08.
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