Extraction and microencapsulation of tuna virgin fish oil with mangrove fruit extract fortified into extrusion cereals

Abstract

Abstract Long-chain omega-3 fatty acids (LCn-3FA) originally from fish have been recognized plays an important role in improving health status. Fortification these LCn-3FAs into foodstuffs will enhance their nutritional and functional value, however, their vulnerability, particularly to oxidation, requires extra protection. The goals of the research were to produce tuna eyes extra virgin fish oil (EVFO) microcapsules rich in DHA protected by mangrove fruit extract as a natural antioxidant and to obtain an extruded cereal with EVFO microcapsules. EVFO was extracted using cool centrifugation, microencapsulated by maltodextrin and arabic gum, and the cereal was formulated as extrusion flake products. The proportion of EVFO extracted from tuna eyes was 10.3596±0.73%. Mangrove fruit extract had a strong antioxidant activity with IC50 of 53.28 ppm. The best microcapsules were gained from arabic gum-maltodextrin coating material and the addition of 4000 ppm of mangrove fruit extract, which had an efficiency value of 93.71%, and round shape with size 6.26 μAm. Cereal with 35 g serving sizes and the addition of 3.6% EVFO microcapsules contributed approximately 134 kcal, 100 mg DHA, and 125 mg omega-3 increasing the great nutritional value.