Fish and garlic oils hybridized microcapsules: Fortification in functional bread

摘要

Hybridized microcapsules (MCs) containing fish oil (FO), garlic oil (GO), and their combination(FO + GO) were prepared and the effect of their fortification in bread wasstudied. Functional bread fortified with 5% hybrid MCs reported increased TBARS,but remained acceptable range over 7 days storage period at 4 ± 1°C (<25% RH)in LDPE (thickness: 0.05 mm) packaging. Textural analysis of bread samples demonstratedsignificantly (p < .001) increased hardness without changes in the cohesivenessand springiness of samples over 7 days at 4°C. No significant difference(p > .001) was found in the sensory profile of control bread versus GO and FO + GOhybrid MCs fortified bread. Bread fortified with FO + GO hybrid MCs scored betterflavor and overall acceptability than bread with FO hybrid MCs. Thus, microencapsulationhad shown the potential to reduce oxidation with acceptable textural andsensorial attributes of the bread.