Pumpkin oil addition and encapsulation process as methods to improve oxidative stability of fish oil.

Although seafood is an important part of a healthy and balanced diet, many humans do not consume the recommended amounts of fish or other marine products possibly due to the fishy smell and taste of the products. The aim of this study was to compare the sensory properties and oxidative stability of capsules made of fish liver oil rich in eicosapentaenoic (EPA, 20:5n-3) and docosahexaenoic (DHA, 22:6n-3) acids with capsules made of blend of fish liver oil and thick and dark green pumpkin oil with a nutty aroma and high content of native antioxidants. Sensory quality and oxidative stability of capsules prepared using different coating materials (maltodextrin, whey, sunflower and rice proteins and guar gum) were compared. Blending fish liver oil with pumpkin oil diminished the share of EPA and DHA in the prepared blend, but enriched it in tocopherols, carotenoids, squalene and enhanced almost to 2-fold the oxidative stability. Further growth of oxidative stability (by almost 5-fold) was observed after encapsulation process. Blended oil encapsulated with rice proteins had the least intense fishy and rancid odours and fishy flavour. • Sensory properties of fish oil limit its possible application into functional foods. • Encapsulation of fish oil with pumpkin oil enhances it oxidative stability. • Pumpkin oil brings tocopherols, squalene, phytosterols and carotenoids to the blend. • Rice protein use to blend oil coating significantly reduces fishy odour and flavour. [ABSTRACT FROM AUTHOR]