Optimization of an omega-3 nanoemulsion and its application in the development of a protein dessert: Evaluation of quality parameters and sensory profile

Silva-Paz R.J.; Arteaga-Reyes M.P.; Jiménez-Bustamante J.N.; Sulca-Martínez P.B.; Rivera-Ashqui T.A.; Eccoña-Sota A.; Aguirre E.B.; Jamanca-Gonzales N.C. · Applied Food Research (2026) · DOI: 10.1016/j.afres.2026.102700

Resumen

Omega-3 fatty acid deficiency, especially in young populations, is associated with impaired cognitive and motor functions and an increased risk of chronic diseases. In this context, the present study aimed to develop a flan-like dessert based on a protein matrix enriched with an omega-3 nanoemulsion as a functional food alternative. Nanoemulsions were formulated using soy lecithin and Tween 80 as emulsifiers, in a 3 × 2 factorial design to evaluate the effect of omega-3 and lecithin concentrations on particle size, polydispersity index (PDI), and zeta potential. The optimized nanoemulsion was incorporated into gels made with whey protein isolate (WPI) at concentrations of 8 to 16%, following a completely randomized design. Rheological, textural, and colorimetric properties were evaluated. Additionally, a sensory analysis was conducted with 82 consumers using a CATA (Check-All-That-Apply) test, complemented by galvanic skin response (GSR) recordings to explore emotional reactions. The results showed physically homogeneous nanoemulsions with particle sizes below 200 nm and low PDI values. The concentration of omega-3 and its interaction with lecithin significantly affected particle size (p ' 0.05). Increasing the WPI concentration favored the formation of more structured gels with pseudoplastic behavior and greater luminosity (L*). The treatment with the highest WPI content obtained the best sensory acceptability. It is concluded that omega-3 nanoemulsion constitutes an effective strategy for the development of functional foods, improving the stability of the bioactive lipid without compromising the physicochemical properties or the acceptance of the final product.

Instituciones: Universidad Nacional Micaela Bastidas de Apurímac; Universidad Nacional del Santa; Universidad Nacional de Barranca; Universidad Peruana Unión