Wzbogacanie żywności w długołańcuchowe kwasy omega-3

Jochym, K.; Kapuśniak, J.

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Wzbogacanie żywności w długołańcuchowe kwasy omega-3

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Jochym K. , Kapuśniak J.

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Warianty tytułu

Enrichment of food with long-chain omega-3 fatty acids

Języki publikacji

Abstrakty

Nowoczesna żywność ma nie tylko dostarczać energii, ale również poprawiać lub podtrzymywać dobry stan zdrowia. Przykładem może być żywność wzbogacona długołańcuchowymi wielonienasyconymi kwasami tłuszczowymi (LC PUFA) z rodziny omega-3, szczególnie kwasem dokozaheksaenowym (DHA) oraz eikozapentaenowym (EPA). Kwasy te bardzo korzystnie oddziałują na układ krążenia oraz nerwowy. Niestety ich wytwarzanie w organizmie zachodzi z niewielką wydajnością. Dlatego głównym źródłem LC PUFA powinna być spożywana żywność. Najbogatsze w te dobroczynne kwasy są ryby i inne organizmy morskie, które niestety w większości krajów z tzw. zachodnim typem diety, w tym w Polsce, nie są spożywane w dostatecznej ilości. Dla uzupełnienia niedoborów można stosować suplementy diety oraz żywność wzbogaconą w omega-3. Wytwarzanie żywności z dodatkiem oleju rybiego wymaga pokonania wielu trudności technologicznych, przede wszystkim związanych z występowaniem "rybiego" posmaku i zapachu, a także z ochroną wielonienasyconych kwasów przed utlenianiem. Możliwym sposobem rozwiązania tych problemów jest dodawanie do żywności oleju rybiego w formie mikrokapsułek. Do enkapsulacji olejów bogatych w omega-3 LC PUFA stosuje sie takie metody, jak: suszenie rozpyłowe, ekstruzję i koacerwację. Dla osiągnięcia jak najlepszej stabilności oksydatywnej LC PUFA istotny jest również odpowiedni dobór materiałów osłonkowych do mikrokapsułkowania. Zastosowanie substancji odpornych na trawienie w górnym odcinku przewodu pokarmowego stwarza nadzieje na kontrolowane dostarczanie kwasów omega-3 do jelita grubego.

Modern food is intended not only to produce energy, but also to improve or maintain good health. Food enriched with long-chain omega-3 polyunsaturated fatty acids (LC PUFAs), particularly docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) can be an example. These acids favorably affect cardiovascular and nervous systems. Unfortunately, their production in the body occurs at low efficiency. Therefore, the main source of LC PUFAs should be ingested food. Fish and other marine organisms are the richest source of these beneficial fatty acids. Unfortunately, in most countries with the so-called western type diet, including Poland, they are not consumed in sufficient quantity. Food supplements and food enriched with omega-3 fatty acids may be used to complete their deficiency. Manufacture of food with fish oil addition requires overcoming many technological difficulties, primarily associated with the occurrence of "fish" taste and smell, as well as the protection of polyunsaturated acids against oxidation. The addition of microencapsulated fish oil to food is a possible way to solve these problems. For the encapsulation of oil rich in omega-3 LC PUFAs such methods as spray-drying, extrusion and coacervation were used. To achieve the best oxidative stability of LC PUFAs, an appropriate choice of wall material is also crucial. The use of substances resistant to digestion in the upper part of gastrointestinal tract creates hope for the controlled delivery of omega-3 to the large intestine.

Słowa kluczowe

mikrokapsułkowanie kwas eikozapentaenowy EPA kwas dokozaheksaenowy DHA olej rybi wzbogacanie żywności

microencapsulation eicosapentaenoic acid EPA docosahexaenoic acid DHA fish oil food enrichment

Wydawca

Wydawnictwo Uniwersytetu Humanistyczno-Przyrodniczego im. Jana Długosza w Częstochowie

Czasopismo

Chemistry, Environment, Biotechnology

Rocznik

2010

Tom

Vol. 14

Strony

121--138

Opis fizyczny

Bibliogr. 73 poz.

Twórcy

autor

Jochym K.

autor

Kapuśniak J.

Instytut Chemii, Ochrony Środowiska i Biotechnologii, Akademia im. Jana Długosza, 42-200 Częstochowa, Armii Krajowej 13/15, Polska, j.kapusniak@ajd.czest.pl

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