Journal Article


Brijesh K. Tiwari
Daniel Pando
Joseph P. Kerry
Carlos Álvarez García
Camila A. Perussello
K. Shikha Ojha



food handling red meat ultrasound meat profile omega 3 swine animals fish oils thin film chemistry nanotechnology saturated fatty acids pronanosome preparations fatty acids omega 3 pork meat nanoencapsulation nano fish oil fatty acids ultrasonic waves

Ultrasonic-assisted incorporation of nano-encapsulated omega-3 fatty acids to enhance the fatty acid profile of pork meat (2017)

Abstract In this study, ultrasound was employed to enhance the diffusion of microencapsulated fatty acids into pork meat. Nanovesicles of fish oil composed of 42% EPA (eicosapentanoic acid) and 16% DHA (docosahexanoic acid) were prepared using two different commercial Pronanosome preparations (Lipo-N and Lipo-CAT; which yield cationic and non-cationic nanovesicles, respectively). The thin film hydration (TFH) methodology was employed for encapsulation. Pork meat (Musculus semitendinosus) was submerged in the nanovesicles suspension and subjected to ultrasound (US) treatment at 25 kHz for either 30 or 60 min. Samples were analysed for fatty acid composition using gas chromatography-flame ionisation (GC-FID). The content of long-chain PUFAs, especially omega-3, was found to increase following the US treatment which was higher for Lipo-CAT compared to Lipo-N nanovesicles. Samples subjected to Lipo-N had higher atherogenic and thrombogenic indices, indicating higher levels of saturated fatty acids compared to the Lipo-CAT. The omega-6/omega-3 ratio in pork meat was significantly reduced following the US treatment, thus indicating an improved fatty acid profile of pork.
Collections Ireland -> University College Cork -> College of Science, Engineering and Food Science
Ireland -> University College Cork -> Food and Nutritional Sciences - Journal Articles
Ireland -> University College Cork -> Food and Nutritional Sciences

Full list of authors on original publication

Brijesh K. Tiwari, Daniel Pando, Joseph P. Kerry, Carlos Álvarez García, Camila A. Perussello, K. Shikha Ojha

Experts in our system

Brijesh K. Tiwari
Total Publications: 49
J P Kerry
University College Cork
Total Publications: 130
K. Shikha Ojha
University College Cork
Total Publications: 9