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.
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Acknowledgements
Authors are thankful to Science and Engineering Research Board (SERB), New Delhi for providing financial support (Grant Numbers: ECR/2016/002024).
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Science and Engineering Research Board (SERB), New Delhi (Grant Numbers: ECR/2016/002024).
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Jagtap, A.A., Badhe, Y.S., Hegde, M.V. et al. Development and characterization of stabilized omega-3 fatty acid and micronutrient emulsion formulation for food fortification. J Food Sci Technol 58, 996–1004 (2021). https://doi.org/10.1007/s13197-020-04614-z
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DOI: https://doi.org/10.1007/s13197-020-04614-z