Fish and garlic oils hybridized microcapsules: Fortification in functional bread

Abstract

Hybridized microcapsules (MCs) containing fish oil (FO), garlic oil (GO), and their combination (FO + GO) were prepared and the effect of their fortification in bread was studied. Functional bread fortified with 5% hybrid MCs reported increased TBARS, but remained acceptable range over 7 days storage period at 4 ± 1°C (<25% RH) in LDPE (thickness: 0.05 mm) packaging. Textural analysis of bread samples demonstrated significantly (p < .001) increased hardness without changes in the cohesiveness and springiness of samples over 7 days at 4°C. No significant difference (p > .001) was found in the sensory profile of control bread versus GO and FO + GO hybrid MCs fortified bread. Bread fortified with FO + GO hybrid MCs scored better flavor and overall acceptability than bread with FO hybrid MCs. Thus, microencapsulation had shown the potential to reduce oxidation with acceptable textural and sensorial attributes of the bread. Practical applications In this study, fish oil, garlic oil, and their combination were encapsulated and then fortified in functional bread. The findings reported that the high encapsulation efficiency and in vitro bioavailability for encapsulated hybridized microcapsules. Additionally, fortified microcapsules in functional bread showed no change in textural and sensory attributes. Therefore, the study provides a basic to use encapsulation technology in oil foods to deliver functional ingredients through fortified foods.