Process boosts omega 3 content and shelf life without changing sensory properties

11 Sep 2020 --- A new processing technique can enrich the omega 3 fatty acid content in a range of foods, without changing important sensory values. It works by boosting the quality of active ingredients of the polyunsaturated fatty acids (PUFAs) in fish oil, which is then used in fortification.

“The process uses continuous flow processing so that it can be scaled up for commercial considerations. The price is very competitive relative to conventional homogenization, for which the quality of the product is limited,” Colin Raston, professor of clean technology at Flinders University in Australia, tells NutritionInsight.

The scientists are now in the process of securing industry partnerships. The other researchers involved are from Guangzhou University, the University of Cincinnati and the Australian Nuclear Science and Technology Organisation (ANSTO). 

They developed a continuous thin film vortex fluidic device (VFD). In comparison to standard homogenization processing, the encapsulation (using Sigma’s Tween 20 detergent) results in smaller fish oil particles. Additionally, the content of the valuable omega 3 fatty acids is higher.

Wide-ranging applications for food and supplements
VFD could now be used to produce better omega 3 dietary supplements. Raston adds that it has the potential to enhance the omega 3 content in a very wide range of applications. 

In their Science of Food publication, the researchers applied the VFD mediated encapsulated fish oil to enrich the omega 3 fatty acid content of apple juice. This was used as a model for water-based food products and notably had no change in sensory values. 

Natural bioactive molecules were used in processing, showing that the fish oil medium can take up flavonoids and other health supplements. VFD allowed the formation of homogeneous suspensions of fish oil containing curcumin and quercetin, which are water-insoluble bioactive molecules.The VFD generates emulsions. The jet feed delivers water, fish oil and Tween 20 to the rapidly rotating tube, tilted at 45° (Source: Science of Food).

Improved shelf life
The scientists discovered that there was less oxidization, and omega 3 fatty acid content remained higher after 14 days of storage than the homogenized ingredient.

In comparison to 31 percent fatty acid content for raw fish oil, the freeze-dried encapsulated fish oil had a content of 62 percent.

They also captured real-time structural changes in nanoencapsulation by installing a VFD with in situ small-angle neutron scattering. This provides valuable insights about self-assembly in solution. 

Raston flags that VFD also has the capability to scientifically measure and control the requirements for better outcomes in food processing. Overall, the development of VFD took eight years. 

Fish oil is on the rise
These findings come as marine oils are increasingly used in food and beverage launches. According to Innova Market Insights, global launches featuring these oils rose by 41 percent from 2018 to 2019. Notably, fish oil is the leading ingredient, being featured in 87 percent of 2019 launches. 

Over a quarter of the global launches featuring marine oils in 2019 feature an omega 3 positioning, with brain health being a key concern. Meanwhile, Baby and Toddlers was the top category, with 65 percent of 2019 launches with marine oil being in this space. Supplements come in second place, being home to 28 percent of the marine oil launches.

Last month, NutritionInsight reported that while omega 3 supplements are widely taken, consumers still lack sufficient knowledge to get the right dose and form for optimal health. 

Addressing specific consumer needs, Evonik has now expanded its AvailOm high-load omega 3 powder platform for algal and fish oil-based formulations. Meanwhile, a Pfizer study revealed that a combination of probiotics and omega 3 fatty acids could help fight chronic low-grade inflammation.

By Katherine Durrell