Fortification of Skim Milk with Nanoliposomes Loaded with Shrimp Oil: Properties and Storage Stability

Shrimp oil nanoliposomes (SONL) were fortified into skim milk at various levels (2-10%, v/v), followed by pasteurization at 63 degrees C for 30 min. Skim milk showed lowered whiteness but increased redness and yellowness as SONL levels added increased (P < 0.05). Viscosity of fortified samples was also augmented with increasing levels of SONL (P < 0.05). Sensory analysis indicated that fortified milk skim samples had no perceivable fishy odor and were organoleptically acceptable. When skim milk fortified with 10% SONL was stored up to 15 days at 4 degrees C, the microbial load was less than 2.54 log CFU mL(-1). The pH and acidity values were also within the acceptable limits. As measured by peroxide value (PV) and thiobarbituric acid reactive substances (TBARS), shrimp oil in SONL did not undergo oxidation during the extended storage. The fatty acid profile of shrimp oil revealed no loss of polyunsaturated fatty acids taken place during the storage of fortified milk. Therefore, nanoliposomes could be an effective carrier for shrimp oil to be fortified in skim milk.