Table 4.
Omega-3 isolated from marine side streams and their potential use in foods.
| Side Stream | Food Product | Dose and Incorporation |
Storage Conditions | Outcomes | Ref. |
|---|---|---|---|---|---|
| Pacific whiteshrimp (Litopenaeus vannamei) hepatopancreas |
Biscuits | Microencapsulates: 0, 3, 6, 9, and 12% (w/w) | 12 days at 30 °C | No adverse effects on quality and acceptability up to 6% No marked change in EPA and DHA contents were noticeable after 12 days of storage Dark storage ensures its oxidative stability |
[72] |
| Bread | Microencapsulates: 0, 1, 3, and 5% (w/w) | 3 days | No adverse effect on quality and sensory acceptability were observed up to 3% Oxidation took place in bread fortified with 5% |
[71] | |
| Sardine (Sardinella brasiliensis) head |
Flour | 20% | Final product |
Increased content of DHA and EPA High acceptability index |
[73] |
| Sardine (Sardina pilchardus) gills and viscera |
Wheat flour-based chips |
3.6% (v/w) | Improved nutritional (EPA 6.82% and DHA 8.27%) and health effects (antidiabetic, antihyperlipidemic, and histoprotective) | [74] | |
| Sea bass (Dicentrarchus labrax) trimmings and small pieces |
Fresh pasta | 10% | 90 days at refrigerated storage |
Improvement of nutritional values. Decrease in hardness and cooking time Some sensory changes observed, mainly in fishy odor, and decrease in intensity of the typical yellow color |
[75] |
| Cod liver | Cream cheese | Emulsion with CAS, WPI, or MPL: 1.3% (w/w) | 20 weeks at 4.6 °C | Decreased oxidative stability (>5 weeks). MPL resulted in a more oxidative stable product | [76] |
| Pacific white shrimp (Litopenaeus vannamei) cephalothorax |
Milk | Nanoliposomes: 0.05–0.2 g/100 mL | 15 days at 4 °C | Half of EPA and DHA were bioaccessible for adsorption by the body in the gastrointestinal tract | [77] |
| Fish oil | Yogurt | Nanoencapsulates: 2% (v/v) | 21 days at 4 °C | Higher DHA and EPA contents than yogurt with FFO. Reduction in acidity, syneresis, and PV. Sensory characteristics closer to control |
[78] |
| Microcapsules: 0.15% (w/w) | 21 days at 6 °C | Improvement in health-promoting effect and consistency | [79] | ||
| Red salmon (Oncorhynchus nerka) heads |
Strawberry-flavored yogurt |
Microencapsulates: 2% (w/v) | 30 days at 4 °C | No significant modification of physicochemical characteristics (pH, color, and WHC). After 4 weeks, EPA (2.11% of TFA) and DHA (1.72% of TFA) were the main fatty acids |
[80] |
| Cod liver oil | Chicken nuggets |
EPA + DHA in BFO and MFO nuggets was 150 mg/100 g MFO: 5% (w/w) BFO: 0.5%(w/w) |
Final product |
MFO provides lipid (<0.5 mg MDA/kg; hexanal 35.03 AU × 106) and protein oxidation stability (≅3.6 nmol/mg). No effects of MFO on sensory attributes |
[81] |
| Cooked and dry-cured meat products | Mo (2.75% w/w) and Mu (5.26% w/w) emulsions | 4 months at 0–5 °C | Enrichment in EPA and DHA: “source of ω-3 fatty acids”, without affecting main quality characteristics. | [82] |
BFO: bulk fish oil; CAS: sodium caseinate; FFO: free fish oil; MFO: microencapsulated fish oil; Mo: monolayered emulsions; MPL: milk proteins and phospholipids; Mu: multilayered emulsions; TFA: total fatty acids; WHC: water-holding capacity; WPI: whey protein.