Characterization of fortified pasteurized cow milk with nanoliposome loaded with skipjack tuna eyeball oil

Abstract

SummaryNanoliposomes loaded with skipjack tuna eyeballs oil (STEO‐NL) were prepared using an ethanol injection method, without and with the aid of ultrasonication. Higher amplitude (80%) and longer time (15 min) of ultrasonication reduced particle size (from 192.20 to 150.70 nm) and zeta‐potential (from −40.43 to −47.29 mV) of STEO‐NL but increased peroxide value (PV), conjugated diene (CD) and thiobarbituric acid reactive substances (TBARS) of STEO‐NL. However, encapsulation efficiency was not different among all the samples (96.82‐97.70%) (P > 0.05). Cow milk was fortified by addition of STEO‐NL (without ultrasonication) at different final levels (0, 2.5 and 5.0% w/w). Subsequently, high‐temperature short‐time (72 °C, 15 s) process was employed to pasteurize the fortified milk, which were further stored up to 10 days at 4 °C. Microbiological quality and pH of pasteurized fortified cow milk were still acceptable. Addition of STEO‐NL at higher level (5%) resulted in higher PV and TBARS and lower acceptability than the control and that fortified with 2.5% STEO‐NL throughout the storage of 10 days, but sensorial acceptability was still obtained. In general, no differences in colour, and viscosity were attained among all samples. Moreover, pasteurized cow milk fortified with STEO‐NL had an increased amount of n‐3 polyunsaturated fatty acids.