Development of flavored yoghurt fortified with microcapsules of triple omega 3‐ 6‐ 9 for preventing neurotoxicity induced by aluminum chloride in rats

Abstract

Microcapsules of omega-3, -6, and -9 (fish, wheat germ, and olive oils at ratio 2:1:1) were microencapsulated using maltodextrin (MD), whey protein concentrate, gum Arabic (GA), and lactoferrin (LF) as carrier agents. The microcapsules were added to yoghurt that previously flavored by addition of orange essential oil. The characteristics of either the microcapsules or the flavored yoghurt were studied. The protective effect of the microcapsules and the flavored yoghurt in which these microcapsules were added against neurotoxicity mediated by aluminum chloride was assessed. The microcapsules prepared from MD: GA: LF and omega-3, -6, and -9 at ratio 4:1 showed the highest encapsulation efficiency with less separation%, and zeta potential. The flavored yoghurt containing microcapsules recorded high scores in the sensorial evaluation, showed protective effect against aluminum chloride-mediated neurotoxicity, enhanced brain dopamine, and 5-hydroxytriptamine, suppressed the elevation of brain acetylcholinesterase activity and attenuated the oxidative stress markers. Novelty impact statement The flavored yoghurt containing triple omega-3, -6, and -9 microcapsules recorded high sensory attributes, showed neuroprotective effect against the aluminum chloride, attenuated the oxidative stress markers, and enhanced brain dopamine and serotonin.