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

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dc.check.date2018-05-05
dc.check.infoAccess to this article is restricted until 12 months after publication at the request of the publisher.en
dc.contributor.authorOjha, K. Shikha
dc.contributor.authorPerussello, Camila A.
dc.contributor.authorGarcía, Carlos Álvarez
dc.contributor.authorKerry, Joseph P.
dc.contributor.authorPando, Daniel
dc.contributor.authorTiwari, Brijesh K.
dc.date.accessioned2017-06-08T10:33:32Z
dc.date.available2017-06-08T10:33:32Z
dc.date.issued2017-05-05
dc.date.updated2017-06-08T10:28:32Z
dc.description.abstractIn 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.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationOjha, K. S., Perussello, C. A., García, C. Á., Kerry, J. P., Pando, D. and Tiwari, B. K. (2017) 'Ultrasonic-assisted incorporation of nano-encapsulated omega-3 fatty acids to enhance the fatty acid profile of pork meat', Meat Science, 132, pp. 99-106. doi:10.1016/j.meatsci.2017.04.260en
dc.identifier.doi10.1016/j.meatsci.2017.04.260
dc.identifier.endpage106
dc.identifier.issn0309-1740
dc.identifier.journaltitleMeat Scienceen
dc.identifier.startpage99
dc.identifier.urihttps://hdl.handle.net/10468/4061
dc.identifier.volume132
dc.language.isoenen
dc.publisherElsevieren
dc.rights© 2017 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 licenseen
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectPork meaten
dc.subjectPronanosome preparationsen
dc.subjectFatty acidsen
dc.subjectNanoencapsulationen
dc.subjectUltrasounden
dc.titleUltrasonic-assisted incorporation of nano-encapsulated omega-3 fatty acids to enhance the fatty acid profile of pork meaten
dc.typeArticle (peer-reviewed)en
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