Possibilities of Fisherman’s Friend Type Lozenges Fortification with Omega‐3 LC PUFA by Addition of Microencapsulated Fish Oil

Abstract

AbstractThe aim of this study was to evaluate the influence of fish oil powder addition on sensory quality and oxidative stability of Fisherman’s Friend type lozenges. Microencapsulated fish oil (MFO) was used for lozenge formulation. Sensory quality of the moderate and strong mint flavored lozenges was not significantly affected by fish oil powder addition up to 60 and 80 g kg−1, respectively. Higher MFO addition resulted in significant reduction in the sensory quality and increases in fishy off‐flavor intensity. During 4 months of storage in air permeable packages, a gradual decrease in sensory quality and an increase in fishy off‐flavor were detected in lozenges containing MFO, which were more significant in moderately flavored than in strongly flavored ones. The peroxide value increased significantly during air storage. However, the peroxide value of vacuum stored samples increased slightly whereas sensory scores remained stable. A recommendation to pack and store the MFO lozenges under limited oxygen is suggested due to the low stability of the MFO product. A dose of 5 lozenges fortified with MFO might provide 40 mg of omega‐3 LC PUFA elevating its average level in the diet.