Possibilities of fish oil application for food products enrichment with omega-3 PUFA

Polyunsaturated fatty acids of omega-3 series (omega-3 or n-3 PUFA), especi ally long chain EPA and DHA, exert strong positive influence on human healt h. Intake of these fatty acids is however usually too low: that brings many unfavourable health effects to the whole populations. Therefore the increa sed consumption of omega-3 fatty acids is recommended. A good way to raise the omega-3 PUFA content in the diet, without radical changes of eating hab its, seems to be the enrichment of frequent and common consumed food produc ts. The target of this study was to explore the possibility of selected foo d products enrichment with omega-3 PUFA, using fish oil preparations in liq uid (30% EPA and DHA) and powder-micro-encapsulated (10%) form, without sig nificant taste deterioration of the enriched foods. These were designed as functional food, useful in prevention of many diseases. It was shown that f ood product palatability was affected very differently by enrichment. The h ighest inclusion level was obtained in the case of instant powder-milk-base d formulae concentrates (up to 18% that provided 1.8% EPA, DHA), fats (up t o 1,5% that provided 0.5% EPA, DHA), and products of high sweetness and fla vours intensity, that mask unpleasant fishy taste and odour. Enriched salad oil retained good quality during 4 months of storage: also concentrates - during 6 months. Shelf-life prolongation of low pH, water-based products (f ruit beverages), requires additional technological treatment to decrease ox idation. Enrichment at significant level (up than 0.1% that provides 0.03% EPA, DHA) of low-flavours intensity products (milk, vegetable juice), stron gly decreases their palatability. As a final conclusion, authors suggest th at frequent consumption of food products enriched at sensory acceptable lev els may considerably increase EPA and DHA amount in the diet, improving its nutritional quality.