Thermal stability and digestibility of a biopolymer system for the delivery of minor nutrients in enriched meat products
The study examined thermal stability and digestibility of a biopolymer delivery system for the liposomal form of minor nutrients (omega-3 polyunsaturated fatty acids, vitamin D3, essential oil of clove buds) in enriched meat products. A fraction of encapsulated liposomes in the biopolymer delivery s...
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| Format: | Article |
| Language: | English |
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The V.M. Gorbatov All-Russian Meat Research Institute
2024-07-01
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| Series: | Теория и практика переработки мяса |
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| Online Access: | https://www.meatjournal.ru/jour/article/view/355 |
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| author | M. G. Semenova M. A. Aslanova A. R. Galimova L. V. Fedulova A. S. Antipova E. I. Martirosova D. V. Zelikina A. L. Bero D. A. Utyanov |
| author_facet | M. G. Semenova M. A. Aslanova A. R. Galimova L. V. Fedulova A. S. Antipova E. I. Martirosova D. V. Zelikina A. L. Bero D. A. Utyanov |
| author_sort | M. G. Semenova |
| collection | DOAJ |
| description | The study examined thermal stability and digestibility of a biopolymer delivery system for the liposomal form of minor nutrients (omega-3 polyunsaturated fatty acids, vitamin D3, essential oil of clove buds) in enriched meat products. A fraction of encapsulated liposomes in the biopolymer delivery system, i. e. in the supramolecular complex with sodium caseinate (SC), was more than 74%. The difference between the number of bound liposomes before and after freeze-drying is statistically insignificant. The study of the fatty acid composition in samples of enriched meat product containing a supramolecular complex (EPSC) and enriched meat product containing components of the supramolecular complex (EPC) showed that the total omega-3 fatty acids content in EPC was 0.079 ± 0.002 g/100 g, while in EPSC it was 0.207 ± 0.002 g/100 g. The data obtained made it possible to state that EPSC sample was a source of omega-3 fatty acids. Product fortification with the supramolecular complex made it possible to meet the daily requirement of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) by 70%, and vitamin D3 by 470%. A study of the in vitro digestion of EPC and EPSC enriched meat products, it was revealed that in both samples, release of fat in the gastric phase was almost identical, in contrast to the intestinal phase, where the released fat in EPSC was found to be 2 times higher than in EPC. This indicates that the use of physiologically functional ingredients in encapsulated form to fortify meat products is more effective and does not violate the general principles of lipid digestion. At the same time, the mass fraction of released fatty acids in the intestinal phase was higher by 74.4% and 48.5%, respectively, when using physiologically functional ingredients in the form of a supramolecular complex in comparison with a product containing these ingredients in their native form. Use of high temperature treatment did not affect the bioavailability of EPA and DHA, as well as the organoleptic parameters or oxidative stability of EPSC. |
| format | Article |
| id | doaj-art-ecc4a0d78ba443e297f831a063dc7c4e |
| institution | Kabale University |
| issn | 2414-438X 2414-441X |
| language | English |
| publishDate | 2024-07-01 |
| publisher | The V.M. Gorbatov All-Russian Meat Research Institute |
| record_format | Article |
| series | Теория и практика переработки мяса |
| spelling | doaj-art-ecc4a0d78ba443e297f831a063dc7c4e2025-08-20T03:34:48ZengThe V.M. Gorbatov All-Russian Meat Research InstituteТеория и практика переработки мяса2414-438X2414-441X2024-07-019216016810.21323/2414-438X-2024-9-2-160-168260Thermal stability and digestibility of a biopolymer system for the delivery of minor nutrients in enriched meat productsM. G. Semenova0M. A. Aslanova1A. R. Galimova2L. V. Fedulova3A. S. Antipova4E. I. Martirosova5D. V. Zelikina6A. L. Bero7D. A. Utyanov8Emanuel Institute of Biochemical Physics of Russian Academy of SciencesV. M. Gorbatov Federal Research Center for Food SystemsEmanuel Institute of Biochemical Physics of Russian Academy of Sciences; V. M. Gorbatov Federal Research Center for Food SystemsV. M. Gorbatov Federal Research Center for Food SystemsEmanuel Institute of Biochemical Physics of Russian Academy of SciencesEmanuel Institute of Biochemical Physics of Russian Academy of SciencesEmanuel Institute of Biochemical Physics of Russian Academy of SciencesV. M. Gorbatov Federal Research Center for Food SystemsV. M. Gorbatov Federal Research Center for Food SystemsThe study examined thermal stability and digestibility of a biopolymer delivery system for the liposomal form of minor nutrients (omega-3 polyunsaturated fatty acids, vitamin D3, essential oil of clove buds) in enriched meat products. A fraction of encapsulated liposomes in the biopolymer delivery system, i. e. in the supramolecular complex with sodium caseinate (SC), was more than 74%. The difference between the number of bound liposomes before and after freeze-drying is statistically insignificant. The study of the fatty acid composition in samples of enriched meat product containing a supramolecular complex (EPSC) and enriched meat product containing components of the supramolecular complex (EPC) showed that the total omega-3 fatty acids content in EPC was 0.079 ± 0.002 g/100 g, while in EPSC it was 0.207 ± 0.002 g/100 g. The data obtained made it possible to state that EPSC sample was a source of omega-3 fatty acids. Product fortification with the supramolecular complex made it possible to meet the daily requirement of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) by 70%, and vitamin D3 by 470%. A study of the in vitro digestion of EPC and EPSC enriched meat products, it was revealed that in both samples, release of fat in the gastric phase was almost identical, in contrast to the intestinal phase, where the released fat in EPSC was found to be 2 times higher than in EPC. This indicates that the use of physiologically functional ingredients in encapsulated form to fortify meat products is more effective and does not violate the general principles of lipid digestion. At the same time, the mass fraction of released fatty acids in the intestinal phase was higher by 74.4% and 48.5%, respectively, when using physiologically functional ingredients in the form of a supramolecular complex in comparison with a product containing these ingredients in their native form. Use of high temperature treatment did not affect the bioavailability of EPA and DHA, as well as the organoleptic parameters or oxidative stability of EPSC.https://www.meatjournal.ru/jour/article/view/355supramolecular complexenriched meat productseicosapentaenoic aciddocosahexaenoic acidvitamin d3in vitro digestionoxidation |
| spellingShingle | M. G. Semenova M. A. Aslanova A. R. Galimova L. V. Fedulova A. S. Antipova E. I. Martirosova D. V. Zelikina A. L. Bero D. A. Utyanov Thermal stability and digestibility of a biopolymer system for the delivery of minor nutrients in enriched meat products Теория и практика переработки мяса supramolecular complex enriched meat products eicosapentaenoic acid docosahexaenoic acid vitamin d3 in vitro digestion oxidation |
| title | Thermal stability and digestibility of a biopolymer system for the delivery of minor nutrients in enriched meat products |
| title_full | Thermal stability and digestibility of a biopolymer system for the delivery of minor nutrients in enriched meat products |
| title_fullStr | Thermal stability and digestibility of a biopolymer system for the delivery of minor nutrients in enriched meat products |
| title_full_unstemmed | Thermal stability and digestibility of a biopolymer system for the delivery of minor nutrients in enriched meat products |
| title_short | Thermal stability and digestibility of a biopolymer system for the delivery of minor nutrients in enriched meat products |
| title_sort | thermal stability and digestibility of a biopolymer system for the delivery of minor nutrients in enriched meat products |
| topic | supramolecular complex enriched meat products eicosapentaenoic acid docosahexaenoic acid vitamin d3 in vitro digestion oxidation |
| url | https://www.meatjournal.ru/jour/article/view/355 |
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