Absorption of omega‐3 fats from carbohydrate and proteinaceous food matrices before and after storage. Issue 3 (22nd January 2015)

• Record Type: Journal Article
• Authors: Smith, Tracey J.; Barrett, Ann; Anderson, Danielle; Wilson, Marques A.; Young, Andrew J.; Montain, Scott J.
• Is Part Of: Food science & nutrition. Volume 3:Issue 3(2015:May)
• Page Start: 195
• Page End: 201
• Publication Date: 2015-01-22
• Subjects: Food industry and trade -- Periodicals; Food -- Periodicals; Nutrition -- Periodicals; 664
• DOI: 10.1002/fsn3.204
• Languages: English
• ISSNs: 2048-7177

Abstract

<abstract abstract-type="main" id="fsn3204-abs-0001"> <title>Abstract</title> <p>Development of n‐3 fortified, shelf‐stable foods is facilitated by encapsulated docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), since natural n‐3 food sources cannot withstand high temperature and prolonged shelf life. Organoleptic stability of n‐3 fortified, shelf‐stable foods has been demonstrated, but chemical changes in the food matrix throughout storage could conceivably impact digestibility of the protein‐based encapsulant thereby compromising n‐3 bioavailability. We assessed the effect of prolonged high‐temperature storage and variations in food matrix (proteinaceous or carbohydrate) on the time course and magnitude of blood fatty acids changes associated with ingestion of n‐3 fortified foods. Low‐protein (i.e., cake) and high‐protein (i.e., meat sticks) items were supplemented with 600 mg encapsulated DHA+EPA, and frozen either immediately after production (FRESH) or after 6 months storage at 100°F (STORED). Fourteen volunteers consumed one item per week (randomized) for 4 weeks. Blood samples obtained at baseline, 2, 4, and 6 h post‐consumption were analyzed for circulating long‐chain omega 3 fatty acids (LCn3). There was no difference in LCn3 area under the curve between items. LCn3 in response to cakes peaked at 2‐h (FRESH: 54.0 ± 16.8 <italic>μ</italic>g/mL, +18%; STORED: 53.0 ± 13.2 <italic>μ</italic>g/mL, +20%), while meats peaked at 4‐h (FRESH: 51.9 ± 12.5 <italic>μ</italic>g/mL, +22%; STORED: 53.2 ± 16.9 <italic>μ</italic>g/mL, +18%). There were no appreciable differences in time course or magnitude of n‐3 appearance in response to storage conditions for either food types. Thus, bioavailability of encapsulated DHA/EPA, within low‐ and high‐protein food items, was not affected by high‐temperature shelf‐storage. A shelf‐stable, low‐ or high‐protein food item with encapsulated DHA/EPA is suitable for use in shelf‐stable foods.</p> </abstract>