Ultrasonic-assisted incorporation of nano-encapsulated omega-3 fatty acids to enhance the fatty acid profile of pork meat

Show simple item record

dc.contributor.author Ojha, K. Shikha
dc.contributor.author Perussello, Camila A.
dc.contributor.author García, Carlos Álvarez
dc.contributor.author Kerry, Joseph P.
dc.contributor.author Pando, Daniel
dc.contributor.author Tiwari, Brijesh K.
dc.date.accessioned 2017-06-08T10:33:32Z
dc.date.available 2017-06-08T10:33:32Z
dc.date.issued 2017-05-05
dc.identifier.citation Ojha, K. S., Perussello, C. A., García, C. Á., Kerry, J. P., Pando, D. and Tiwari, B. K. 'Ultrasonic-assisted incorporation of nano-encapsulated omega-3 fatty acids to enhance the fatty acid profile of pork meat', Meat Science. doi:10.1016/j.meatsci.2017.04.260. In Press en
dc.identifier.issn 0309-1740
dc.identifier.uri http://hdl.handle.net/10468/4061
dc.identifier.doi 10.1016/j.meatsci.2017.04.260
dc.description.abstract In this study, ultrasound was employed to enhance the diffusion of microencapsulated fatty acids into pork meat. Nanovesicles of fish oil composed of 42% EPA (eicosapentanoic acid) and 16% DHA (docosahexanoic acid) were prepared using two different commercial Pronanosome preparations (Lipo-N and Lipo-CAT; which yield cationic and non-cationic nanovesicles, respectively). The thin film hydration (TFH) methodology was employed for encapsulation. Pork meat (Musculus semitendinosus) was submerged in the nanovesicles suspension and subjected to ultrasound (US) treatment at 25 kHz for either 30 or 60 min. Samples were analysed for fatty acid composition using gas chromatography-flame ionisation (GC-FID). The content of long-chain PUFAs, especially omega-3, was found to increase following the US treatment which was higher for Lipo-CAT compared to Lipo-N nanovesicles. Samples subjected to Lipo-N had higher atherogenic and thrombogenic indices, indicating higher levels of saturated fatty acids compared to the Lipo-CAT. The omega-6/omega-3 ratio in pork meat was significantly reduced following the US treatment, thus indicating an improved fatty acid profile of pork. en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Elsevier en
dc.rights © 2017 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license en
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject Pork meat en
dc.subject Pronanosome preparations en
dc.subject Fatty acids en
dc.subject Nanoencapsulation en
dc.subject Ultrasound en
dc.title Ultrasonic-assisted incorporation of nano-encapsulated omega-3 fatty acids to enhance the fatty acid profile of pork meat en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Joseph Kerry, Dept Of Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: joe.kerry@ucc.ie en
dc.internal.availability Full text available en
dc.check.info Access to this article is restricted until 12 months after publication at the request of the publisher. en
dc.check.date 2018-05-05
dc.date.updated 2017-06-08T10:28:32Z
dc.description.version Accepted Version en
dc.internal.rssid 398178473
dc.description.status Peer reviewed en
dc.identifier.journaltitle Meat Science en
dc.internal.copyrightchecked No !!CORA!! en
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress joe.kerry@ucc.ie en
dc.internal.bibliocheck Article in Press, June 2017. Check and update citation details, add volume, start page, endpage,


Files in this item

This item appears in the following Collection(s)

Show simple item record

© 2017 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license Except where otherwise noted, this item's license is described as © 2017 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license
This website uses cookies. By using this website, you consent to the use of cookies in accordance with the UCC Privacy and Cookies Statement. For more information about cookies and how you can disable them, visit our Privacy and Cookies statement