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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Publications at this Location » Publication #299259

Title: Effect of blueberry extract from blueberry pomace on the microencapsulated fish oil

item LI, J - Louisiana State University
item SOLVAL, K - Louisiana State University
item ALFARO, LUIS - Louisiana State University
item ZHANG, JIE - Louisiana State University
item CHOTIKO, ARRANEE - Louisiana State University
item BRANDAO DELGADO, JOSE LUIS - Louisiana State University
item CHOULJENKO, ALEXANDER - Louisiana State University
item BANKSTON, DAVID - Louisiana State University
item Bechtel, Peter
item SATHIVEL, SUBRAMANIAM - Louisiana State University

Submitted to: Journal of Food Processing and Preservation
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 1/6/2014
Publication Date: 4/1/2014
Citation: Li, J., Solval, K.M., Alfaro, L., Zhang, J., Chotiko, A., Brandao Delgado, J., Chouljenko, A., Bankston, D., Bechtel, P.J., Sathivel, S. 2014. Effect of blueberry extract from blueberry pomace on the microencapsulated fish oil. Journal of Food Processing and Preservation. 10(1111):1222.

Interpretive Summary: Although abundant research has been conducted on functional properties of berry extracts, little is known about their protective ability in fish oils. The effect of blueberry extract on microencapsulated fish oil has not been investigated. Marine fish oils such as pollock liver oil are good sources of eicosapentaenoic acid and docosahexaenoic acid. The objectives of this study were; (1) to microencapsulate pollock fish liver oil containing blueberry extract by spray drying, and (2) to evaluate the effects of blueberry extract on emulsion properties and lipid oxidation of polyunsaturated fish oil during emulsion preparation, spray drying, and storage. Microencapsulated pollock liver fish oil was produced with and with out added blueberry extract and spray dried. The presence of blueberry extract reduced lipid oxidation before and after after spray drying. The lipid oxidation of microencapsulated pollock liver fish oil was significantly affected by storage temperature. This research indicated that the addition of blueberry extract in microencapsulated fish oil can effectively reduce lipid oxidation during emulsification, spray drying and storage. This research also supports the potential for development of a value-added fish oil product containing blueberry extract.

Technical Abstract: The effect of the addition of blueberry extract (BE) obtained from blueberry pomace on lipid oxidation of pollock liver oil (PO) during microencapsulation was evaluated. An emulsion containing PO and BE (EBE) was prepared and spray dried in a pilot scale spray dryer. Thiobarbituric acids (TBARS) of EBE were lower (0.41 mmol/kg oil) than that of control without BE (ENBE) (0.47 mmol/kg oil). Also, TBARS value of 0.49 mmol/kg oil for microencapsulated PO with BE (MBE) after spray drying was lower than that of microencapsulated PO without BE (MNBE) (0.57 mmol/kg oil). MBE also had a lower TBARS value than that of MNBE after 17 days of storage at 4 °C and room temperature. This study indicated that BE reduced lipid oxidation of PO during emulsification. It also demonstrated that BE can be successfully used to delay the lipid oxidation during spray drying and storage of PO.