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  • New Omega-3 fish oil...

New Omega-3 fish oil with better taste and odor developed

Dr. Kamal Kant KohliWritten by Dr. Kamal Kant Kohli Published On 2020-09-16T11:06:22+05:30  |  Updated On 2020-09-16T15:01:56+05:30
New Omega-3 fish oil with better taste and odor developed

Fish oil is an excellent dietary source of omega-3 polyunsaturated fatty acids (PUFAs) that has positive effects on human health including heart and eye health, inflammation and bone density.But a deterrent to its consumption may be it's smell.Researchers at University of Cincinnati have described the development of a refining process that scientists deem a superior method to help produce...

Fish oil is an excellent dietary source of omega-3 polyunsaturated fatty acids (PUFAs) that has positive effects on human health including heart and eye health, inflammation and bone density.But a deterrent to its consumption may be it's smell.

Researchers at University of Cincinnati have described the development of a refining process that scientists deem a superior method to help produce better dietary omega-3 health and dietary supplements containing fish oil.

The novel process using a new tool called a vortex fluidic device (VFD) is successful in lifting the quality of active ingredients of the PUFAs in fish oil alongwith better taste and odor.

The study now appears in Nature Papers Journals Science of Food.

Omega-3 fish oil contains both docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) which are essential nutrients that are important in preventing and managing cardiovascular diseases.

Capsules of fish oil protect omega-3 PUFAs from oxidation, but their large size limits their utility as nutritional supplements. Encapsulating fish oil in nanoparticles also protects omega-3 PUFAs from oxidation, and has exciting possibilities in food processing. 

Researchers applied the VFD-mediated encapsulated fish oil to enrich the omega-3 fatty acid content of apple juice.

"This novel process enriches the omega-3 fatty acid content of apple juice remarkably without changing its taste," says Kumari, adding that two common consumer complaints regarding fish oil supplements is the taste and odor. Liquid omega-3 oils can also break down over time when exposed to oxygen which leads to degradation.

Compared to regular homogenization processing, Kumari says the device can raise PUFA levels and purity by lowering oxidation and dramatically improving shelf life. Natural bioactive molecules, also used in processing, reveal that the fish oil medium can absorb flavonoids and other health supplements.

This study not only presents a new alternative approach as an affordable one process but also for directly scaling up any fish oil process, for a variety of applications in food processing.

omega-3 fatty acids Omega 3 Science of Food polyunsaturated fatty acids novel fish oil Better taste and smell 
Source : Science of Food
Dr. Kamal Kant Kohli
Dr. Kamal Kant Kohli

    Dr Kamal Kant Kohli-MBBS, DTCD- a chest specialist with more than 30 years of practice and a flair for writing clinical articles, Dr Kamal Kant Kohli joined Medical Dialogues as a Chief Editor of Medical News. Besides writing articles, as an editor, he proofreads and verifies all the medical content published on Medical Dialogues including those coming from journals, studies,medical conferences,guidelines etc. Before Joining Medical Dialogues, he has served at important positions in the medical industry in India including as the Hony. Secretary of the Delhi Medical Association as well as the chairman of Anti-Quackery Committee in Delhi and worked with other Medical Councils in India. Email: editorial@medicaldialogues.in. Contact no. 011-43720751

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