{"title":"新型鱼油强化植物乳饮料的理化稳定性及感官评价","authors":"Abigail A. Sommer, Yael Vodovotz","doi":"10.1002/aocs.12975","DOIUrl":null,"url":null,"abstract":"<p>Omega-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are imperative for general biological functions and may be involved in the prevention and treatment of various diseases. Despite the benefits, US consumption of fish, and consequently EPA and DHA, is below recommended levels. Developing an alternative food product which contains EPA and DHA is a strategy to increase consumption. In this study, 1% fish oil (FO) was emulsified and incorporated into plant-based milk beverages and compared to 1% high-oleic sunflower oil (HOS) controls. The HOS and FO beverages were analyzed for their physicochemical stability, comparing three different beverage bases: soy, oat, and almond, and water. It was found that oat and almond milk were the most physically stable to emulsion separation and sedimentation, and there were no differences between control sunflower oil and fish oil. Soy and oat milk with fish oil were most resistant to oxidation compared to other fish oil-fortified beverages. Following the physicochemical study, the consumer rejection threshold of FO in the three plant milk beverages was investigated. Generally, 0.2% of fish oil could be added to oat and soy milk without causing consumer rejection, containing approximately 360 mg of combined EPA and DHA per 240 mL serving. Almond milk was found to be a poor vehicle for fish oil, as any concentration led to rejection. This study provides valuable preliminary data to support fortifying oat or soy milk with EPA and DHA to increase intake; however, further optimization of beverage functional characteristics and flavor is needed.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 9","pages":"1399-1411"},"PeriodicalIF":2.4000,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://aocs.onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.12975","citationCount":"0","resultStr":"{\"title\":\"Physicochemical Stability and Sensory Evaluation of Novel Fish Oil Fortified Plant Milk Beverages\",\"authors\":\"Abigail A. Sommer, Yael Vodovotz\",\"doi\":\"10.1002/aocs.12975\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>Omega-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are imperative for general biological functions and may be involved in the prevention and treatment of various diseases. Despite the benefits, US consumption of fish, and consequently EPA and DHA, is below recommended levels. Developing an alternative food product which contains EPA and DHA is a strategy to increase consumption. In this study, 1% fish oil (FO) was emulsified and incorporated into plant-based milk beverages and compared to 1% high-oleic sunflower oil (HOS) controls. The HOS and FO beverages were analyzed for their physicochemical stability, comparing three different beverage bases: soy, oat, and almond, and water. It was found that oat and almond milk were the most physically stable to emulsion separation and sedimentation, and there were no differences between control sunflower oil and fish oil. Soy and oat milk with fish oil were most resistant to oxidation compared to other fish oil-fortified beverages. Following the physicochemical study, the consumer rejection threshold of FO in the three plant milk beverages was investigated. Generally, 0.2% of fish oil could be added to oat and soy milk without causing consumer rejection, containing approximately 360 mg of combined EPA and DHA per 240 mL serving. Almond milk was found to be a poor vehicle for fish oil, as any concentration led to rejection. This study provides valuable preliminary data to support fortifying oat or soy milk with EPA and DHA to increase intake; however, further optimization of beverage functional characteristics and flavor is needed.</p>\",\"PeriodicalId\":17182,\"journal\":{\"name\":\"Journal of the American Oil Chemists Society\",\"volume\":\"102 9\",\"pages\":\"1399-1411\"},\"PeriodicalIF\":2.4000,\"publicationDate\":\"2025-07-07\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://aocs.onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.12975\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of the American Oil Chemists Society\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://aocs.onlinelibrary.wiley.com/doi/10.1002/aocs.12975\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the American Oil Chemists Society","FirstCategoryId":"97","ListUrlMain":"https://aocs.onlinelibrary.wiley.com/doi/10.1002/aocs.12975","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Physicochemical Stability and Sensory Evaluation of Novel Fish Oil Fortified Plant Milk Beverages
Omega-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are imperative for general biological functions and may be involved in the prevention and treatment of various diseases. Despite the benefits, US consumption of fish, and consequently EPA and DHA, is below recommended levels. Developing an alternative food product which contains EPA and DHA is a strategy to increase consumption. In this study, 1% fish oil (FO) was emulsified and incorporated into plant-based milk beverages and compared to 1% high-oleic sunflower oil (HOS) controls. The HOS and FO beverages were analyzed for their physicochemical stability, comparing three different beverage bases: soy, oat, and almond, and water. It was found that oat and almond milk were the most physically stable to emulsion separation and sedimentation, and there were no differences between control sunflower oil and fish oil. Soy and oat milk with fish oil were most resistant to oxidation compared to other fish oil-fortified beverages. Following the physicochemical study, the consumer rejection threshold of FO in the three plant milk beverages was investigated. Generally, 0.2% of fish oil could be added to oat and soy milk without causing consumer rejection, containing approximately 360 mg of combined EPA and DHA per 240 mL serving. Almond milk was found to be a poor vehicle for fish oil, as any concentration led to rejection. This study provides valuable preliminary data to support fortifying oat or soy milk with EPA and DHA to increase intake; however, further optimization of beverage functional characteristics and flavor is needed.
期刊介绍:
The Journal of the American Oil Chemists’ Society (JAOCS) is an international peer-reviewed journal that publishes significant original scientific research and technological advances on fats, oils, oilseed proteins, and related materials through original research articles, invited reviews, short communications, and letters to the editor. We seek to publish reports that will significantly advance scientific understanding through hypothesis driven research, innovations, and important new information pertaining to analysis, properties, processing, products, and applications of these food and industrial resources. Breakthroughs in food science and technology, biotechnology (including genomics, biomechanisms, biocatalysis and bioprocessing), and industrial products and applications are particularly appropriate.
JAOCS also considers reports on the lipid composition of new, unique, and traditional sources of lipids that definitively address a research hypothesis and advances scientific understanding. However, the genus and species of the source must be verified by appropriate means of classification. In addition, the GPS location of the harvested materials and seed or vegetative samples should be deposited in an accredited germplasm repository. Compositional data suitable for Original Research Articles must embody replicated estimate of tissue constituents, such as oil, protein, carbohydrate, fatty acid, phospholipid, tocopherol, sterol, and carotenoid compositions. Other components unique to the specific plant or animal source may be reported. Furthermore, lipid composition papers should incorporate elements of yeartoyear, environmental, and/ or cultivar variations through use of appropriate statistical analyses.