Omega-3 and unsaturated fatty acid enrichment of shrimp oil: Preparation, characterization, and its application in salad dressings

The effect of various lipase hydrolytic conditions on DHA/EPA and unsaturated fatty acids (USFAs) enrichment of shrimp (Litopenaeus vannamei) oil (SO) extracted from hepatopancreas was investigated. DHA/EPA and USFAs levels increased (40.96/22.61 and 27.83%, respectively) under optimized hydrolytic conditions of 20 U lipase, DMSO as a solvent (0.2:0.5), DMSO to water for the substrate mixture (SM), and water to SM (0.4:1) for 2 h at 50 °C. n3FAs and USFAs enriched shrimp oil (n3SO) were added to salad dressing (SD) at various concentrations (0, 5, 10, and 15%) (CON, SD5, SD10, and SD15, respectively) to offset the concentration of soybean oil. The addition of n3SO imparted an attractive orange color, enhancing the organoleptic properties of the SD, as indicated by higher likeness scores for color and appearance attributes than CON and commercial SD (CM). Samples added with n3SO exhibited a more uniform pattern and distribution of oil droplets, suggesting the formation of a stable emulsion system. The result was also supported by its enhanced viscoelastic and flow properties than the CON and CM. Overall, DHA/EPA enriched SO could be potential supplement or functional ingredient in SDs or other emulsion related products with superior health benefits.