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Long-term Storage Stability Assessment of Omega-3-Fatty Acid Emulsified Formulation Containing Micronutrients

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Abstract

Purpose

Role of omega-3 fatty acid (ω-3 FA) in human health and negative impact of altered omega-6 to 3 ratio is well documented. Hence, food fortification with ω-3 FA is need of the day. Functional foods containing ω-3 FA are gaining a lot of importance. However, long-term stability of ω-3 FA is a major obstacle with respect to the consumer acceptability and industrial exploitation of such functional food. The present study was a systematic attempt to assess the stability and acceptability of ω-3 FA emulsified formulation.

Method

Formulation was developed using flax oil with micronutrients and antioxidants at different doses (2–5 g/serve). The formulations were evaluated for long-term storage stability using various parameters such as oxidative stability, fatty acid analysis, optical microscopy, particle size analysis and zeta potential evaluation, colour analysis, and cryo-scanning electron microscopic analysis. Finally, the formulation was subjected for sensory evaluation using a 9-point hedonic scale to understand the overall acceptability of the formulation.

Results

There were significant alterations in oxidative stability parameters (p < 0.001), colour (p < 0.001), and zeta potential (p < 0.05), and marginal alterations were noted in fatty acid profile at the end of the 12 months. Microscopic studies showed homogeneity, uniformity in the morphological characteristics of the formulation, confirming the stability of ω-3 FA in the formulation. Sensory evaluation by 9-point hedonic scale revealed overall acceptability of the formulation in both water and milk.

Conclusion

The formulation (5 g/serve) was found to be stable up to 12 months, and consumer acceptability using sensory evaluation was proved.

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Availability of Data and Material

The data generated in the present work has been included in the submitted manuscript.

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Acknowledgements

The authors are thankful to Bharati Vidyapeeth (Deemed to be University), Pune, for providing infrastructure to execute the project.

Funding

This work was supported by Science and Engineering Research Board (SERB), New Delhi (Grant numbers: ECR/2016/002024).

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Authors and Affiliations

  1. Centre for Innovation In Nutrition Health Disease, Interactive Research School for Health Affairs, Bharati Vidyapeeth (Deemed To Be University), Pune, 411 043, India

    Amit A. Jagtap, Yogesh S. Badhe, Pramod D. Farde, Mahabaleshwar V. Hegde & Anand A. Zanwar

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  1. Amit A. Jagtap
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  2. Yogesh S. Badhe
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Correspondence to Anand A. Zanwar.

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Jagtap, A.A., Badhe, Y.S., Farde, P.D. et al. Long-term Storage Stability Assessment of Omega-3-Fatty Acid Emulsified Formulation Containing Micronutrients. J Pharm Innov 17, 1126–1135 (2022). https://doi.org/10.1007/s12247-021-09584-z

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