Fish and garlic oils hybridized microcapsules: Fortification in functional bread

Current Advantages in the Application of Microencapsulation in Functional Bread Development

Bread is one of the most widely embraced food products and is highly accepted by consumers. Despite being rich in complex carbohydrates (i.e., starch), bread is generally poor in other micro- and macronutrients. Rising consumer demand for healthier food has resulted in the growth of studies focused on bread fortification with bioactive ingredients (i.e., vitamins, prebiotics, and vegetable extracts). However, the baking process leads to the reduction (or even lessening) of the added substance. In addition, the direct inclusion of bioactive compounds and additives in bread has other limitations, such as adverse effects on sensory characteristics and undesirable interaction with other food ingredients. Encapsulation allows for overcoming these drawbacks and at the same time improves the overall quality and shelf-life of bread by controlling the release, protection, and uniform distribution of these compounds. In the last ten years, several studies have shown that including micro/nano-encapsulated bioactive substances instead of free compounds allows for the enrichment or fortification of bread, which can be achieved without negatively impacting its physicochemical and textural properties. This review aims to identify and highlight useful applications in the production of new functional bread through encapsulation technology, summarizing the heath benefit and the effect of microcapsule inclusion in dough and bread from a technological and sensory point of view.

Loading of fish oil into β-cyclodextrin nanocomplexes for the production of a functional yogurt

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The main limitation of adding fish oil into food products is its instability and oxidation.

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It leads to the production of improper aroma, unpleasant odor/taste of final product.

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β-cyclodextrin (BCD) inclusion complexes were applied for encapsulation of fish oil.

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Physicochemical properties of produced yogurt were investigated during storage at 4 °C.

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Adding encapsulated fish oil into yogurt gave closer properties to control sample.

Omega-3 fatty acids play a role in achieving optimal health and in protection against diseases. Although instability and oxidation of its essential fatty acids has limited its use in food products. Among the strategies used to prevent these challenges, the encapsulation technique has been the most successful method. Therefore, in this study, β-cyclodextrin (BCD) inclusion complexes were applied for encapsulation of fish oil and its addition into yogurt for fortification. Physicochemical properties of produced yogurt as well as sensory tests were investigated during 21 days of storage at 4 °C. The results showed that encapsulation of fish oil with BCD significantly reduced the acidity, peroxide value, and syneresis of yogurt while increasing docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). In conclusion, the results demonstrated that yoghurt fortified with encapsulated fish oil has similar sensory qualities to the control sample than yoghurt fortified with free fish oil.