ArticleJournal of food science and technology2018
Process optimization and oxidative stability of omega-3 ice cream fortified with flaxseed oil microcapsules.
Article in Journal of food science and technology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
7 citing papers in PubMed, 49 citations in OpenAlex.
- Mare's and Cow's Milk Fortified with Flaxseed Oil Through Freeze-Drying Microencapsulation: Physicochemical and Nutritional Properties.Foods (Basel, Switzerland) · 2025Article
- Microencapsulation to Harness the Antimicrobial Potential of Essential Oils and Their Applicability in Dairy Products: A Comprehensive Review of the Literature.Foods (Basel, Switzerland) · 2024Review
- Optimal omegas - barriers and novel methods to narrow omega-3 gaps. A narrative review.Frontiers in nutrition · 2024Review
- Bioactive fatty acids from non-conventional lipid sources and their potential application in functional food development.Food science & nutrition · 2023Review
- Loading of fish oil into β-cyclodextrin nanocomplexes for the production of a functional yogurt.Food chemistry: X · 2022Article
- Clinical, Nutritional, and Functional Evaluation of Chia Seed-Fortified Muffins.Molecules (Basel, Switzerland) · 2022Article
- Characterization of nanoemulsion ofFood science & nutrition · 2020Article
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Microencapsulated flaxseed oil powder (MFOP) was supplemented for the fortification of α-linolenic acid (ALA, ω-3 fatty acid) in ice cream. Processing parameters were optimized in terms of the stage of homogenization of ice-cream mix, level of fortification (3, 4 and 5%) and flavors (vanilla, butter scotch and strawberry). Data revealed that free fatty acids increased significantly during first 15 days in all the samples and then remained constant. Peroxide value and thiobarbituric acid value first increased up to 30 and 45 days, respectively; and then decreased followed by a gradual increase up to 120 days. Fatty acids profile showed 18.74-21.38% decrease in ALA content in fortified ice creams after 120 days. A serving of 100 g of freshly prepared functional ice cream was able to meet ~ 45% of the RDA (1.4 g ALA/day), which reduced to 35.37-36.56% on the end of storage i.e. 120 days. Overall, it can be concluded that MFOP was oxidative stable in ice-cream throughout the storage, which could be fortified successfully at 4% (w/w) level.
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Registered trials
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