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Aim: The objective of the current study was to evaluate the effectiveness of various extraction techniques, namely supercritical carbon dioxide (SC-CO₂), ultrasound, and enzymatic methods, in comparison to the conventional wet reduction method, in terms of oil yield, quality attributes, and fatty acid composition in common kilka oil.
Materials & Methods: Mentioned methods were used to extract fish oil. Then, their quality oxidation, including PV, TBA, FFA, and CD, and fatty acid composition were evaluated.
Findings: The study's findings revealed that the SC-CO₂ extraction method exhibited the most favorable outcome in terms of extraction yield, achieving a remarkable rate of 89.6%. The lowest oxidation indexes including PV (1.78 ± 0.19 mmol.kg^-1), TBA (0.54 ± 0.03 mg MA.kg^-1), FFA (35.49 ± 0.52 mg FFA.g TAG^-1), and CD (7.61 ± 0.34 %) was found in oil extracted with SC-CO₂ method. The fatty acid profile of oil extracted by SC-CO₂ exhibited higher polyunsaturated fatty acid (PUFA) (29.81 ± 0.27) and lower saturated fatty acid (SFA) (27.64 ± 0.20) and monounsaturated fatty acid (MUFA) (34.78 ± 0.67) than those obtained by the other extraction methods (p > 0.05). The n-3/n-6, PUFA/SFA, and EPA + DHA/C16 ratios were higher for oil extracted by SC-CO₂ than the other three methods. Conclusion: The common kilka oil, extracted through supercritical carbon dioxide (SC-CO₂), can be regarded as an abundant source of crucial polyunsaturated fatty acids belonging to the n-3 series.
 

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A 42-d study was conducted to evaluate the influence of full-fat flaxseed (FS) and canola seed (CS) on broiler performance, fatty acid (FA) profile of meat, and the oxidative stability of meat during frozen storage. A total of 324 one-day old broiler chicks were randomly attributed to 6 experimental groups and fed iso-energetic and isonitrogenous diets as follows, C: control (soybean-corn); CS1: 7.5% CS; CS2: 15% CS; CS-FS: 10% FS+10% CS; FS1: 7.5% FS; FS2: 15% FS. Negative effect on performance parameters were found by diets containing FS and CS i.e. feeding oil seeds resulted in significantly (P< 0.01) lower body weight gain and higher feed conversion ratio, compared to the control. However, no significant differences of feed consumption were shown (P> 0.05) among treatments. Inclusion of FS and CS significantly increased (P< 0.01) the concentration of omega-3 fatty acid (α-Linolenic acid= ALA) and decreased the content of the arachidonic acid (AA). Total omega-6 to omega-3 polyunsaturated fatty acid (PUFA) ratio was significantly lower for all FS and CS fed groups compared with the control (P< 0.01). Inclusion of FS and CS decreased the oxidative stability of raw meat (breast and thigh) during frozen storage period based on thiobarbituric acid (TBA) values (P< 0.01). In conclusion, by adding vegetable sources of omega-3 to the broiler chicken diets, the omega-3 fatty acid content of broiler meat can be increased, which may have beneficial effects on human health.

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Sensory indices, microbal communities, qualitative parameters and fatty acids profile of smoked Kutum and Golden Mullet were evaluated at the Northern Iranian markets. Thus, the samples from selected markets were collected and analyzed and compared also with acceptable ranges. The results showed that there were differents in some indices between smoked Kutum and Golden Mullet such as color and texture as sensory, pH (6.30 and 7.74% respectively), total lipid (7.67 and 6.20 respectively), TBA (1.981 and 1.845 meqO₂/kg respectively) and FFA (0.95 and 1.22 % respectively) as chemicals and total muld and yeast (2.93 and 3.25 Logcfu/g, respectivly) as microbal communities (P<0.05). The results also showed that Halophillic and Anaerobic bacteria had higher and lower loads in smoked fish, respectively. While there were no differents in EPA and DHA fatty acids but most series like PUFA (30.35 and 19.67 g/100g), omega-3 (8.73 and 11.19 g/100g), omega-6 (21.52 and 8.49 g/100g) and ω-3/ ω-6 ratio (0.40 and 1.32) showed a difference between smoked Kutum and Golden Mullet, respectively (P<0.05). The results stated that chemical indices, nutritional values and microbal communities were in acceptable and freshness ranges in smoked products and their valuable fatty acid series were preserved.

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This study was aimed at evaluating the flow behavior characteristics of yogurt enriched with fish oil (FO) microcapsules prepared by complex coacervation method. FO was microencapsulated in gelatin-acacia gum coacervates. Then, the microcapsules were dried, and yogurt was produced from the milk enriched with microcapsules powder. Rheological characteristics (as measured using a rotational viscometer) of yogurt were evaluated in the shear rate range of 0.262-7.86 s^-1 at 6˚C during 21 days of storage. Power Law model was used for calculation of consistency coefficient and flow behavior index of yogurt. As compared to the control, the enriched yogurt had higher apparent viscosity. Consistency coefficients of the enriched and the control yogurts were in the range of 24.42-28.82 and 15.31-17.76 Pa sⁿ, respectively. Yogurt samples showed a non-Newtonian shear-thinning flow behavior. Addition of FO microcapsules to yogurt may be useful for improving its health-promoting effect and consistency.

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Rapeseed is the most widely used oil crop in Europe and it is an ideal raw material for the production of biodiesel. Because of a high nutritional value and a relatively high omega-3 fatty acids content, rapeseed cake can be used in poultry nutrition for the enrichment of meat and eggs. Therefore, the aim of this study was to determine the possibility of using rapeseed cake in diets for turkeys for the purpose of enriching turkey meat with omega-3 fatty acids. In the study, 120 male day-old Nicholas 700 turkeys were used and randomly divided into 3 groups, each group with 4 replications (n= 10). The control groups of turkeys were fed on compound feed without rapeseed cake and the experimental groups were fed with 5 or 10% share of rapeseed cake in compound feed. Based on the results obtained, we can conclude that the share of rapeseed cake of 5 or 10% in the compound feed did not cause any adverse impact on the performance of turkeys. Also, we established that there was an increase of the amount of omega-3 fatty acids with increased share of rapeseed cake and there was a positive trend of a decrease of the ratio of omega-6/omega-3 polyunsaturated fatty acids. Positive financial effect of fattening can be expected, because rapeseed cake is a cheaper source of protein in comparison with the commonly used soybean meal. Therefore, rapeseed cake can be recommended in fattening of hybrid turkeys, with a share up to 10% in the compound feed.

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The aim of this study was to fish burger enrichment with different omega-3 oil formation accompanied with Rosemary and Cinnamon extracts and evaluation of its stability in -18 ˚C. Omega-3 oil in forms of a) Emulsion and herbal extract (separately), b) encapsulated fish oil with herbal extract and c) emulsion and herbal extract (together) were added to Silver carp fish burger. Experimental treatments compared with different control treatments consist of encapsulated fish oil, fish oil and vegetable oil. Physico-chemical and sensorial assessments performed at 0, 1, 2, 3, 4 month during fish burger storage at -18 ˚C. Emulsion and rosemary extracts treatment showed the highest (69.85%) and encapsulated fish oil with rosemary extract depicted the lowest moisture content (68.38%) at fourth month, over burgers storage time. Fish burger enrichment with omega-3 oil had no distinctive effect on fat content at first day (P<0.05). Fortified burger in emulsion and rosemary and cinnamon treatments had lower free fatty acid contents than burgers with pure fish oil. Enrichment of fish burger with omega-3 oil showed no undesirable effects on nitrogenous compounds decomposition and accumulation of TVB-N in products (P>0.05). Panelist scores declared comparable texture and odor quality of fortified burger with control treatment, while flavor index was more impressed as enrichment process. From the results of this study in order to enrichment of fish burger rosemary and cinnamon emulsion is suggested.

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Abstract
Common purslane (Portulacaoleracea L.), a member of Portulacaceae,is a drought and salt-tolerant annual plant,which contains high amounts of beneficial omega-3 fatty acids and antioxidant compounds. In this study, the effect of replacement purslane oil (0.5, 1, 1.5 and 2v/v) to yoghurt on some physicochemical,antioxidant and sensory properties were investigated.The enriched yogurt was examined for 21 days at 4°C. Physicochemical and sensory properties of the yoghurt were investigated at 7 day intervals. The results showed that the effect of treatment and storage time on physicochemical and sensory properties were significant.The pH of the samples containing 2 and 1 v/v purslane oil, decreased during storage; however the synersis of all samples increased. At the first day, the highest viscosity was related to the yoghurt containing 1% purslane oil (5706.7 cantipous). The viscosity of the rest of the samples decreased compared to the control, but on the day 7 until the day21, the highest viscosity was related to the treatment 1.5 v/v. Also, adding 1% v/v purslane oil increased the free radicals scavenging property, but the samples containing 1.5 and 2 v/v had no increasing effect in this regard. In addition, increasing the percentage of purslane oil, increased the amount of linoleic,oleic and α-linolenic fatty acids. Also suitable for increasing the percentage of purslane oil, created significant improvement in sensory properties in the enriched yoghurt. Among the various formulation of yogurt is enriched and controlled, samples containing 1% purslane oil, had the highest degree of desirability in terms of the sensory properties. Therefore, according to the results, it is possible and recommended to add purslane oil as good source functional compounds for the enrichment of yogurt before heating process. The main goal of this study, is to change the degree of non-saturated  and increase the amount of omega-3 in yogurt.

 

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In the past decades, numerous efforts have been made to systematize the process of developing new food products from idea generation to product commercialization. So, studies on consumer behavior in foods have led to particular changes in the processing of food and beverage products. Food industry is one of the most competitive industries in the country's economy, and manufacturing new products is one of the key pillars of success in food and drink processing units. On the other hand, the change in the taste and expectations of customers about the processed products makes the creation of new products inevitable in accordance with their demands. The present paper consists of two parts introducing "the process of developing a new food product" and the results of the research on "developing omega-3 enriched ice cream using this approach." The first part is the author's experience in teaching designing and manufacturing of food products in a number of abroad universities and research centers. The second part (case study) is an applied research carried out at the Animal Science Research Institute of Iran. The purpose of this article is to open up a window towards the science of food design and development, which in our country, unfortunately, has been systematically and scientifically less attention paid to it. This article will introduce researchers and experts in the food industry to the process of developing a new product and will be a useful guide for those interested in this science.

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In this study, the effects of incorporating grape seed powder (GSP) on flour physicochemical properties i.e. particle size, crude protein, fiber, wet gluten and gluten quality (Zeleny test), and dough rheological properties were investigated. Increasing incorporation levels of GSP from 5 to 25% (w/w flour basis) led to an increase in the amount of fat, total phenol, and total dietary fiber; whereas total protein, wet gluten, and Zeleny values of the flour blends decreased. The results of farinograph test indicated a reduction in water absorption, stability, and farinograph quality number by increasing the concentration of GSP in the flours. Addition of GSP to wheat flour increased degree of softening and mixing tolerance of dough, while arrival time was slightly affected. Incorporation level below 10% (w/w) showed no negative effect of grape seed on dough rheological performance. There was a good potential in increasing nutritional and health value of bread by incorporating GSP, while keeping attention on the negative effects of the higher concentrations of GSP. 

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Co-encapsulation of Lactobacillus acidophilus and Tuna oil rich in omega-3 fatty acids using Soy protein isolate (SPI) and Arabic gum (GA) as wall materials was studied through the complex coacervation method. The microcapsules were dried separately by freeze and spray drying. The optimal conditions for the coacervation between soybean protein isolate and gum Arabic as functions of pH, SPI/GA ratio and total concentration of biopolymers were investigated using zeta potential, turbidity, and coacervation yield assays. The highest coacervate yield was achieved in the total concentration of biopolymers 2% (w/v), SPI/GA ratio 60:40 and pH=4, and the highest coacervation yield was 79.22±1.75%. Lactobacillus acidophilus (La-5) viability was significantly (p˂0.05) higher in freeze-dried microcapsules in comparison with spray-dried microcapsules. Omega-3 fatty oil improved significantly (p˂0.05) the viability of probiotic bacteria during 60 days storage in ambient temperature and gastrointestinal conditions. The size of L. acidophilius containing microcapsules and co-microcapsules (SPI-P-O-GA) were 1.19±0.19 and 4.42±0.14 µm, respectively.

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Although fish oil is a very important source of omega-3 and its consumption is recommended in terms of nutrition, it cannot be used directly in the food system due to its instability. Therefore, its stability can be increased by converting the particle to the nanoscale. The aim of this study was to investigate the physical and chemical stability of omega-3 nanoemulsion at different temperatures and its antibacterial properties. For this purpose, fish oil containing omega-3 fatty acids was produced by high energy method in nanoparticles and its physical (particle size, zeta potential, viscosity, and physical stability) and chemical properties (pH and turbidity) were evaluated during storage at 4, 25 and 40 ^o C during 7 days, as well as antibacterial properties of fish oil nanoemulsion against two gram-positive and gram-negative bacteria. The results showed that the omega-3 nanoemulsion produced had the optimum stability at 25 o C. the optimal concentration of 4% of omega-3 nanoemulsions also showed antibacterial properties against the studied bacteria, especially Staphylococcus aureus.
 

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Russian olive is one of plants belonging to the Elaeagnacea family. The aim of this study was investigating the diversity of fatty acids in seeds of some populations of Russian olive. Soxhlet apparatus was used to extract oil and chromatography was used to identify the compounds of fatty acids. The lowest and highest percentage of oil was seen in the populations of Shahrekord, Naein 1 and Semirom, respectively. The observed saturated fatty acids were myristic, palmitic, stearic, arachidonic, behenic and lignoceric acid. The highest percentage of saturated fatty acids was found in the population of Shahrekord (31.32±0.2) and the lowest percentage was seen in the sample of Semirom (2.70±0.15) without significant differences with the samples of Mimeh, Kohiaye, Naein 1 and 2, and Zarrin-shahr. The observed unsaturated fatty acids were pentadecanoic acid, palmthiolic acid, oleic acid, linoleic acid, and linolenic acid. The population of Habibabad 1 (57.54±1.60) and Farokhshahr (55.41±1.60) have the highest percentage of monounsaturated fatty acids and Mimeh population (28.30±2.00) has the lowest percentage of monounsaturated fatty acids. Shahrekord population had the lowest percentage of polyunsaturated fatty acids. In clustering and at a distance of 25, the population of Shahrekord was separated from other populations and placed in a separate cluster. It seems that the difference between the percentages of oil has caused Shahrekord population to be placed in a separate cluster. At distance 25, the population of Shahrekord was separated from other populations and placed in a separate cluster, and at distance 5, three clusters could be separated, which can be discussed based on the diversity and composition of fatty acids. The results of this study revealed that there are noticeable variations in terms of oil percent and fatty acids composition in Russian olive in studied region which can be used in special purpose.