Development of omega-3 fortified stirred yoghurt with enhanced sensory and oxidative qualities through the addition of fish oil nanoemulsion and fruits

Abstract

The application of fish oil as a source of omega-3 in food fortification is limited due to its undesirable strong flavours, odour, and susceptibility to rapid oxidation. This study aimed to develop functional yoghurt with omega-3 using fish oil with improved oxidative stability and organoleptic characteristics and evaluate its characteristics during storage for 21 days. Fish oil nanoemulsion and soursop (Annona muricata L.) added stirred yoghurt (FOESY) showed the highest omega-3 content after storage, with a significant reduction in syneresis, total oxidation (TOTOX) and acidity compared to bulk fish oil fortified stirred plain yoghurt (FOPY) and bulk fish oil fortified stirred soursop yoghurt. FOESY showed the highest retention of total eicosapentaenoic acid and docosahexaenoic acid at 71.75 ± 2.84%. FOPY had the highest (p