Development of emulsion sauces optimized in PUFA composition

The high efficiency of PUFAs, including ω-3 fatty acids, as well as EPA and DHA in the nutritional correction of non-communicable diseases of the population, has been confirmed by a number of studies. However, at present, in the nutrition of the population, there is a discrepancy between the actual level of consumption of EPA and DHA, as well as the ratio of ω-3 and ω-6 fatty acids to the established norms, due to food habits, low availability of products that are sources of EPA and DHA, etc. The aim of the study was to develop emulsion sauces based on double emulsions with an optimal ratio of ω-3 and ω-6 fatty acids in the fatty phase with encapsulation of EPA and DHA emulsion in the composition of fish oil in the matrix core. The external fatty phase of double emulsions was formed from various combinations of linseed, camelina, mustard and sunflower oils, the optimization of the fatty phase in terms of the ratio of ω-3 and ω-6 fatty acids was carried out using a registered computer program. Encapsulation of fish oil in the internal phase of the double emulsion was carried out using ultrasonic homogenization. The fatty acid composition of the experimental samples of emulsion sauces was determined by the chromatographic method. The key aspect of the study was the analysis of the content of fatty acids in the composition of the developed emulsion sauces and the degree of satisfaction of the daily requirement of an adult for PUFAs, ω-3 fatty acids, EPA and DHA. Studies have confirmed the high content in the developed sauces of PUFAs (45.87-48.27 %), ω-3 fatty acids (3.20-4.27 %), as well as the total amount of EPA and DHA (2.6 %). With the use of one serving (15 g) of the developed emulsion sauces per day, the daily requirement of an adult in EPA and DHA can be satisfied by 156 %, in PUFA by 32 % on average. The daily requirement for ω-3 fatty acids can be satisfied by 15 % when using portions of experimental samples of emulsion sauces No. 1 and No. 3, which allows them to be classified as functional foods.