287: Development of a High Stability Fish Oil Formulation Using Supercritical Carbon Dioxide for High Functionality in Food Applications

Introduction

Fortification of foods and beverages using fish oil is challenging because fish oil is prone to oxidation and is not soluble in water. Solid lipid particles formed using supercritical carbon dioxide (SC-CO2) technology are promising multifunctional food ingredients to overcome these challenges. Using this technology bioactive carriers, natural antimicrobials, and fat substitutes can be formed. Therefore, the aim of this study was to develop a novel carrier for fish oil to form higher stability and easy-to-use powder fish oil formulations.

Methods

Powder fish oil formulation was developed using SC-CO2 using different natural waxes as candelilla wax and carnauba wax. Particle surface was washed using SC-CO2 extraction technology to achieve higher stability. The produced particles were evaluated regarding oxidative stability, loading efficiency, morphology, and melting properties. After achieving high stability powder fish oil, high stability particles were incorporated into food materials to evaluate the performance. Omega-3 enriched yogurt, milk, and veggie puree were developed by incorporating high-stability powder fish oil. Products were evaluated regarding bioaccessibility, bioavailability, cell viability, color, water holding capacity, and rheological properties.

Results

Powder fish oil formulation exhibited enhanced oxidative stability with more than 80% fish oil loading efficiency. Additionally, omega-3 bioaccessibility was increased from 6.1 to 11.2%. In-vitro intestinal cell transportation of omega-3 fatty acids increased from 16.2 to 21.7%. There were no significant variations in color (L*, a*, and b*), rheological properties, and water holding capacity after adding powder fish oil to food materials. The bioaccessibility of omega-3 was significantly increased from 67.3 to 83.1 % in non-fat yogurt (p ≤ 0.05). Overall, particle formation significantly enhanced the bioaccessibility of omega-3 fatty acids compared to crude fish oil.

Significance

Free-flowing powder fish oil formulation was developed as a next-generation food ingredient. Particles formed using supercritical fluid technology enable improved functionality and stability. Particle formation using SC-CO2 technology was a simple, effective, and clean process. Solid fats provide high loading capacity, solid shell, and enhanced stability by protecting fish oil from environmental stress. Powder formulation of fish oil makes incorporation into food materials easier, more convenient, and more efficient.

Authors: Purlen Sezer Okur and Ozan N. Ciftci