meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2024-9-2-160-168meat-355Research ArticleСтатьиThermal stability and digestibility of a biopolymer system for the delivery of minor nutrients in enriched meat productshttps://orcid.org/0000-0003-2679-4171SemenovaM. G.

Maria G. Semenova, Doctor of Chemical Sciences, Professor, Head of Laboratory of Functional Properties of Biopolymers, Principal Scientist

4, Kosygin str., 119334 Moscow

Tel.: +7–495–939–71–02

mariagersem@mail.ruhttps://orcid.org/0000-0003-2831-4864AslanovaM. A.

Marietta A. Aslanova, Candidate of Technical Sciences, Leading Researcher, Head of the Direction of the Technology of Functional and Social Nutrition Products, Department Functional and Specialized Nutrition

26, Talalikhin str., 109316, Moscow

Tel: +7–495–676–95–11 (263)

m.aslanova@fncps.ruhttps://orcid.org/0009-0002-3405-5440GalimovaA. R.

Alina R. Galimova, Postgraduate Student; Junior Researcher, Laboratory of Functional Properties of Biopolymers

26, Talalikhin str., 109316, Moscow

4, Kosygin str., 119334 Moscow

Tel.: +7–495–939–71–02

alinkamx79@gmail.comhttps://orcid.org/0000-0003-3573-930XFedulovaL. V.

Lilia V. Fedulova, Doctor of Technical Sciences, Head the Laboratory Experimental Clinic-Laboratory of Biologically Active Substances of Animal Origin

26, Talalikhin str., 109316, Moscow

Tel: +7–495–676–95–11

l.fedulova@fncps.ruhttps://orcid.org/0000-0002-2952-1008AntipovaA. S.

Anna S. Antipova, Candidate of Chemical Sciences, Docent, Senior Researcher, Laboratory of Functional Properties of Biopolymers

4, Kosygin str., 119334 Moscow

Tel.: +7–495–939–71–02

anna.s.antipova@mail.ruhttps://orcid.org/0000-0003-0852-2367MartirosovaE. I.

Elena I. Martirosova, Candidate of Biological Sciences, Docent, Senior Researcher, Laboratory of Functional Properties of Biopolymers

4, Kosygin str., 119334 Moscow

Tel.: +7–495–939–71–02

ms_martins@mail.ruhttps://orcid.org/0000-0001-8255-184XZelikinaD. V.

Daria V. Zelikina, Candidate of Chemical Sciences, Docent, Researcher, Laboratory of Functional Properties of Biopolymers

4, Kosygin str., 119334 Moscow

Tel.: +7–495–939–71–02

dusman.05@mail.ruhttps://orcid.org/0000-0001-8521-5155BeroA. L.

Anna L. Bero, Candidate of Technical Sciences, Researcher, Department Functional and Specialized Nutrition

26, Talalikhin str., 109316, Moscow

Tel: +7–495–676–95–11 (218)

a.bero@fncps.ruhttps://orcid.org/0000-0001-7693-3032UtyanovD. A.

Dmitry A. Utyanov, Candidate of Technical Sciences, Researcher, Laboratory of Scientific and Methodical Work, Biological and Analytical Research

26, Talalikhin str., 109316, Moscow

Tel.: +7–495–676–79–61

d.utyanov@fncps.ruEmanuel Institute of Biochemical Physics of Russian Academy of SciencesRussian FederationV. M. Gorbatov Federal Research Center for Food SystemsRussian FederationEmanuel Institute of Biochemical Physics of Russian Academy of Sciences; V. M. Gorbatov Federal Research Center for Food SystemsRussian Federation20241807202492160168Copyright © Semenova M.G., Aslanova M.A., Galimova A.R., Fedulova L.V., Antipova A.S., Martirosova E.I., Zelikina D.V., Bero A.L., Utyanov D.A., 20242024Semenova M.G., Aslanova M.A., Galimova A.R., Fedulova L.V., Antipova A.S., Martirosova E.I., Zelikina D.V., Bero A.L., Utyanov D.A.Semenova M.G., Aslanova M.A., Galimova A.R., Fedulova L.V., Antipova A.S., Martirosova E.I., Zelikina D.V., Bero A.L., Utyanov D.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/355

The study examined thermal stability and digestibility of a biopolymer delivery system for the liposomal form of minor nutrients (omega-3 polyunsaturated fatty acids, vitamin D3, essential oil of clove buds) in enriched meat products. A fraction of encapsulated liposomes in the biopolymer delivery system, i. e. in the supramolecular complex with sodium caseinate (SC), was more than 74%. The difference between the number of bound liposomes before and after freeze-drying is statistically insignificant. The study of the fatty acid composition in samples of enriched meat product containing a supramolecular complex (EPSC) and enriched meat product containing components of the supramolecular complex (EPC) showed that the total omega-3 fatty acids content in EPC was 0.079 ± 0.002 g/100 g, while in EPSC it was 0.207 ± 0.002 g/100 g. The data obtained made it possible to state that EPSC sample was a source of omega-3 fatty acids. Product fortification with the supramolecular complex made it possible to meet the daily requirement of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) by 70%, and vitamin D3 by 470%. A study of the in vitro digestion of EPC and EPSC enriched meat products, it was revealed that in both samples, release of fat in the gastric phase was almost identical, in contrast to the intestinal phase, where the released fat in EPSC was found to be 2 times higher than in EPC. This indicates that the use of physiologically functional ingredients in encapsulated form to fortify meat products is more effective and does not violate the general principles of lipid digestion. At the same time, the mass fraction of released fatty acids in the intestinal phase was higher by 74.4% and 48.5%, respectively, when using physiologically functional ingredients in the form of a supramolecular complex in comparison with a product containing these ingredients in their native form. Use of high temperature treatment did not affect the bioavailability of EPA and DHA, as well as the organoleptic parameters or oxidative stability of EPSC.

supramolecular complexenriched meat productseicosapentaenoic aciddocosahexaenoic acidvitamin D3in vitro digestionoxidationThe article was published as part of the research topic No. FGUS-2024–0003 of the state assignment of the V. M. Gorbatov Federal Research Center for Food Systems of RAS (development of a meat product, analysis of fatty acids and modelling of digestion: Aslanova M. A., Bero A. L., Fedulova L. V.) and with the support from the Russian Science Foundation: grant No. 21–16–00085, https://rscf.ru/проект /21–16–00085/ (development of a supramolecular complex and characterisation of its physicochemical properties: Semenova M. G., Galimova A. R., Antipova A. S., Martirosova E. I., Zelikina D. V.). Acknowledgements: The authors acknowledge Lipoid GmbH (Germany) for providing a free sample of soybean phosphatidylcholine.ReferencesSerov, V.N., Sidеlnikovа, V.M. (2008). Omega-3 polyunsaturated fatty acids in the practice of an obstetrician-gynecologist. 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The authors declare that there are no conflicts of interest present.