Fish oil without the fishy smell or taste
Sustainable processing delivers highest quality, minimizing odor and
taste

Date:
September 15, 2020
Source:
University of Cincinnati
Summary:
A new study describes the development of a refining process that
scientists deem a superior method to help produce better dietary
omega- 3 health and dietary supplements containing fish oil.



FULL STORY ==========================================================================
A new study, co-led by University of Cincinnati researchers, describes the development of a refining process that scientists deem a superior method
to help produce better dietary omega-3 health and dietary supplements containing fish oil.


==========================================================================
Fish oil is widely known to be an excellent dietary source of omega-
3 polyunsaturated fatty acids (PUFAs) having positive effects on human
health including heart and eye health, inflammation and bone density.

The novel process uses a new tool called a vortex fluidic device
(VFD) developed by research collaborators at Flinders University of
Australia. The process is successful in lifting the quality of active ingredients of the PUFAs in fish oil, says Harshita Kumari, the study's co-author and associate professor of pharmaceutical sciences at UC's
James L. Winkle College of Pharmacy.

The study now appears in Nature Papers Journals Science of Food.

Researchers applied the VFD-mediated encapsulated fish oil to enrich
the omega- 3 fatty acid content of apple juice.

"This novel process enriches the omega-3 fatty acid content of apple
juice remarkably without changing its taste," says Kumari, adding that
two common consumer complaints regarding fish oil supplements is the
taste and odor.

Liquid omega-3 oils can also break down over time when exposed to oxygen
which leads to degradation.

Compared to regular homogenization processing, Kumari says the device
can raise PUFA levels and purity by lowering oxidation and dramatically improving shelf life. Natural bioactive molecules, also used in
processing, reveal that the fish oil medium can absorb flavonoids and
other health supplements.


========================================================================== Story Source: Materials provided by University_of_Cincinnati. Original
written by Angela Koenig. Note: Content may be edited for style and
length.


========================================================================== Journal Reference:
1. Shan He, Nikita Joseph, Marzieh Mirzamani, Scott J. Pye, Ahmed
Hussein
Mohammed Al-anataki, Andrew E. Whitten, Yaonan Chen, Harshita
Kumari, Colin L. Raston. Vortex fluidic mediated encapsulation
of functional fish oil featuring in situ probed small angle
neutron scattering. npj Science of Food, 2020; 4 (1) DOI:
10.1038/s41538-020-00072-1 ==========================================================================

Link to news story: https://www.sciencedaily.com/releases/2020/09/200915155821.htm

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