Comparison of Properties of Breads Enriched with Omega-3 Oil Encapsulated in β-Glucan and Saccharomyces cerevisiae Yeast Cells

  Background and objective: Flaxseed oil, as a potential source of polyunsaturated fatty acids, is susceptible to oxidation. Yeast cells of Saccharomyces cerevisiae and β-glucan can be used as biocompatible and biodegradable matrices for the protection of this nutritious oil from oxidation in foods enriched with omega-3 fatty acids. The aim of this study was to investigate quality properties of breads containing encapsulated and free flaxseed oils. Materials and methods: Flaxseed oil was encapsulated in either yeast cells or β-glucan. Functional wheat bread samples were prepared using unencapsulated and encapsulated flaxseed oils. These were compared with control samples in terms of dough rheological and bread quality parameters. Results and conclusion: Encapsulation significantly increased dough rheological properties (G′ and G″ values), firmness and density and decreased lightness, compared to control samples. Breads, containing flaxseed oil encapsulated in yeast cells, showed a lower peroxide index and a higher α-linolenic acid value, compared to two other samples containing oil samples. This showed a better protection of unsaturated fatty acids against deleterious oxidation reactions. Results of this study indicate that addition of microencapsulated flaxseed oil into breads helps preserve sensory properties of the control sample, compared to breads fortified with free flaxseed oil. Conflict of interest: The authors declare no conflict of interest

Decontamination of aflatoxins in edible oils: a comprehensive review

The majority of crops can be contaminated by aflatoxins mainly due to the insufficiency of cultivation or storage techniques. Therefore, the possible presence of aflatoxins in edible oil is inevitable which can cause some health problems for consumers. Due to the possible degradation of aflatoxins to the other toxicant compound and its interaction with the food components, it is necessary to study decontamination methods from the safety point of view. In this regard, this review is mainly focused on all proposed methods to degrade or reduce aflatoxins in edible oils that they categorized in three major groups (chemical, physical, and biological (while the UV irradiation, gamma irradiation, pulsed light, and absorbents are the main physical techniques for aflatoxins decontamination)). Moreover, using chemical agents such as alkaline solutions (e.g., sodium hydroxide or potassium hydroxide), ozone, and electrolyzed water are among suggested chemical methods. While no studies have been conducted regarding the application of biological methods for the decontamination of aflatoxins in edible oils. However, the associated mechanisms with decontamination and their possible effects on the nutritional and sensorial attributes of the final detoxified oil should be carefully consideredThis study is related to the project NO 1398/10140 from the Student Research Committee, Shahid Beheshti University of Medical Sciences, Tehran, Iran. We also appreciate the “Student Research Committee” and “Research & Technology Chancellor” at Shahid Beheshti University of Medical Sciences for their financial support of this stud