Specialized fat-and-oil emulsion food systems for the prevention of hyperlipidemia and obesity

Abstract

The development of specializedfat-and-oil emulsion food systems for the prevention of hyperlipidemia and obesity is an important task of health concern in the Russian Federation. The aim of the study was to develop specializedfat-and-oil emulsion food systems for the prevention of hyperlipidemia and obesity, the distinctive features of which are the presence of functional ingredients and bioactive compounds that meet modem safety requirements, have a hypolipidemic effect and influence on body weight. Material and methods. Лх a source of fucoxanthin, an oil extract from the thallom (stratum) of the annual Undaria pinnatifida brown algae was used, obtained by re-extraction with soy oilfor 8 hoursfrom a glycerin extract (extractant - 60% glycerin solution, the duration of the process - 8 h). The determination of organoleptic parameters was carried out at a temperature of20 °C 12 h after manufacture using standard methods. Organoleptic parameters were determined in the following sequence: consistency, appearance, color, smell, taste. Physical and chemical characteristics (mass content offat, moisture, egg products in terms of dry yolk, acidity in terms ofacetic acid, emulsion stability), acid andperoxide values were studied by standard methods. Fatty acid analysis oflipids was performed by gas-liquid chromatography. The fucoxanthin content was determined by spectrophotometric method. Results. The presented formulations of lipid compositions as the fat base of specialized oil-fat emulsion food systems for the prevention of hyperlipidemia and obesity included Schizochytrium sp. microalgae oil in a mass fraction of 3-6% as a source of -3: -6 PUFA, high content of essential PUFA (eicosopentaenoic and docosohexaenoic acids) are safe food products with traditional organoleptic characteristics and specifiedphysical and chemicalparameters.