Combining antioxidants and processing techniques to improve oxidative stability of a Schizochytrium algal oil ingredient with application in yogurt.

Abstract

Oxidative instability limits incorporation of ω-3 fatty acids (FAs) into some products. This research combined processing techniques with antioxidant addition to overcome these barriers. Oleogels, microencapsulates, and microencapsulated gel ingredients were prepared using Schizochytrium spp. algal oil (AO) in combination with α, β, γ, and δ tocopherols or 1-o-galloylglycerol (GG) as antioxidants. Ingredients were tested for physicochemical stability and optimal ingredients were selected to prepare yogurts as a model food with ideal matrix. Yogurts were analyzed for physicochemical properties. After 24-days storage at 4°C, yogurt containing microencapsulated oleogel with GG as antioxidant exhibited average peroxide and p-Anisidine values of 7.17mmol O2/kg of oil and 118.85 abs/g, respectively. These values were similar to store-bought yogurt using saturated fat source, with values of 6.83mmol O2/kg of oil and 117.95 absorbance/g, respectively. These results could lead to incorporation of ω-3 FAs into foods, cosmetics, and pharmaceuticals in the future.