Journal of Food Science and Technology

, Volume 55, Issue 5, pp 1705–1715 | Cite as

Process optimization and oxidative stability of omega-3 ice cream fortified with flaxseed oil microcapsules

  • Avinash Gowda
  • Vivek Sharma
  • Ankit Goyal
  • A. K. Singh
  • Sumit Arora
Original Article


Microencapsulated flaxseed oil powder (MFOP) was supplemented for the fortification of α-linolenic acid (ALA, ω-3 fatty acid) in ice cream. Processing parameters were optimized in terms of the stage of homogenization of ice-cream mix, level of fortification (3, 4 and 5%) and flavors (vanilla, butter scotch and strawberry). Data revealed that free fatty acids increased significantly during first 15 days in all the samples and then remained constant. Peroxide value and thiobarbituric acid value first increased up to 30 and 45 days, respectively; and then decreased followed by a gradual increase up to 120 days. Fatty acids profile showed 18.74–21.38% decrease in ALA content in fortified ice creams after 120 days. A serving of 100 g of freshly prepared functional ice cream was able to meet ~ 45% of the RDA (1.4 g ALA/day), which reduced to 35.37–36.56% on the end of storage i.e. 120 days. Overall, it can be concluded that MFOP was oxidative stable in ice-cream throughout the storage, which could be fortified successfully at 4% (w/w) level.


Flaxseed oil powder Microencapsulation Omega-3 fatty acid Fortification Oxidative stability Ice-cream 



The authors thankfully acknowledge the financial assistance provided by the Director, NDRI, Karnal for carrying out research work.

Compliance with ethical standards

Conflict of interest

Authors have no conflicts of interest to declare.

Supplementary material

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Supplementary material 1 (DOCX 15 kb)
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Supplementary material 2 (DOCX 35 kb)
13197_2018_3083_MOESM3_ESM.docx (25 kb)
Supplementary material 3 (DOCX 25 kb)


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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  • Avinash Gowda
    • 1
  • Vivek Sharma
    • 1
  • Ankit Goyal
    • 2
  • A. K. Singh
    • 3
  • Sumit Arora
    • 1
  1. 1.Dairy Chemistry DivisionNational Dairy Research InstituteKarnalIndia
  2. 2.Department of Dairy and Food ChemistryMansinhbhai Institute of Dairy and Food TechnologyMehsanaIndia
  3. 3.Dairy Technology DivisionNational Dairy Research InstituteKarnalIndia

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