Omega-3 and Omega-6 Polyunsaturated Fatty Acids in Food Systems
Advances and Opportunities in Product Formulation, Technology, and Delivery
- 1st Edition - September 1, 2026
- Latest edition
- Editors: Pothiyappan Karthik, Bharathipriya Rajasekaran, Sajid Maqsood, Tanmay Sarkar
- Language: English
Omega-3 and Omega-6 Polyunsaturated Fatty Acids in Food Systems: Advances and Opportunities in Product Formulation, Technology and Delivery is essential reading for those want t… Read more
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- Addresses lipid oxidation, sensory acceptability, and stability throughout PUFA processing to ensure quality and efficacy of PUFA-enriched products
- Provides practical guidance for formulating PUFA-enriched products for maximum health benefits
- Explore emerging trends and opportunities, including the development of novel functional foods, nutraceuticals, and personalized nutrition solutions
- Navigates regulatory requirements and safety considerations helping professionals understand frameworks governing PUFA use for new product development
- Discusses consumer preferences and market trends, crucial for the successful commercialization of PUFA products
1. Introduction to Omega-3 and Omega-6 Polyunsaturated Fatty Acids (PUFAs): Sources and Natural Occurrence
2. Nutritional Importance and Health Benefits of n-3 and n-6 PUFAs: Essential Fatty acids and Dietary Sources
3. Biological Mechanisms of PUFAs: Metabolism and Health Impacts of EPA, DHA, ALA, AA and Linoleic Acid
4. Sourcing PUFA-Rich Ingredients: Superfoods, Microbial Sources and Market Integration
5. Novel Sources of PUFAs: Algae, Marine, Microbial Innovations, Animal, Plants, Genetically Engineered Plants and other Biological Sources
6. Advances in PUFA Extraction and Purification Techniques: Innovations in Membrane and other Technology
Section 2: Delivery Systems
7. Engineering Approaches to Enhance PUFA Stability during Processing
8. High-Pressure Processing (HPP) for Retaining PUFA Nutritional Integrity
9. Innovations in PUFA Delivery Systems: Emulsions, Encapsulation and Structured Lipids
10. Nano and Microencapsulation of PUFAs for Enhanced Stability and Bioavailability
Section 3: Health and Nutritional Benefits
11. DHA and EPA in Cardiovascular Health: Implications for Functional Food Development
12. Omega-3 and omega-6 PUFAs in Cognitive Function: Innovations through Nutrient Supplementation
13. DHA and EPA in Inflammation Regulation: Opportunities in Functional and Nutraceutical Foods
14. Personalized Nutrition and Customized PUFA Delivery Systems of omega-3 and omega-6 fatty acids in Food Products
15. DHA, EPA and AA in Brain Health: Brain Development, Cognition, Aging and Depressive Disorders through Nutritional Interventions
16. Global Perspectives on DHA and EPA Consumption Patterns and Food Industry Applications
Section 4: Use in Functional Foods and Product Formulation
17. Formulation Techniques for PUFA-Enriched Foods
18. Preventing PUFA Oxidation: Technological Advancements for Food and Nutraceuticals
19. Packaging Innovations for Enhancing PUFA Stability and Shelf Life
20. Quality Control Measures for Ensuring PUFA Product Integrity
21. Market Trends and Opportunities in the PUFA Food Industry
22. Regulatory Landscape of PUFAs in Food Products: Labeling and Claims
23. Sensory Evaluation and Consumer Acceptance of PUFA-Enriched Foods
24. Food Matrix Interactions: Enhancing Bioavailability and Functionality of PUFAs
Section 5: Sustainable PUFAs
25. Life Cycle Assessment (LCA) of PUFA Production and Processing
26. Environmental Sustainability in PUFA Sourcing and Production
Section 6: Advances in Technology
27. Emerging Technologies and Trends in PUFA Research and Application
28. Techno-Economic Analysis of PUFA Production and Processing
29. Challenges and Solutions in Scaling Up PUFA Production for Industrial Use
Section 7: Case Studies
30. Pioneering PUFA Product Formulations and Launch Strategies: Case studies and Innovations
31. Commercialization Strategies for PUFA Products with Case Study Analysis: From Concept to Market
32. PUFA-Based Nutraceuticals and Supplements: Case Studies and application in modern healthcare
33. PUFA Utilization in Emerging Food Sectors: Case Studies on Technological Advancement
34. PUFA-Enriched Foods in the Market: Case Studies and strategies
Section 8: Future Opportunities
35. Future Directions in PUFA Technology and Product Development
36. Harnessing the Potential of PUFAs for Health and Sustainable Food Systems
- Edition: 1
- Latest edition
- Published: September 1, 2026
- Language: English
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Pothiyappan Karthik
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Bharathipriya Rajasekaran
Dr. Bharathipriya Rajasekaran is an Assistant Professor at the Department of Food Technology, Karpagam Academy of Higher Education (Deemed to be University), Tamil Nadu, India. She earned her PhD in Food Science and Technology from the International Center of Excellence in Seafood Science and Innovation, Prince of Songkla University, Thailand, where she was awarded the prestigious fully-funded “PSU President Scholarship” for the duration of her PhD program. She holds a Master of Fisheries Science (M.F.Sc.) in Fish Processing Technology and a Bachelor of Fisheries Science (B.F.Sc.) from Tamil Nadu Fisheries University (TNFU), India. Her research interests include food nanotechnology, protein and lipid science, oil extraction, waste utilization, functional foods, emulsion science, edible coating and eco-friendly packaging. Additionally, she has explored eco-friendly packaging techniques including the application of edible coatings and biodegradable films for food preservation.
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Sajid Maqsood
Sajid Maqsood is a Professor at the Department of Food Science - College of Agriculture and Veterinary Medicine, UAEU. His research is dedicated and aligned exclusively with the UAE's food and nutritional needs. He has established an innovative research program at the UAEU that focuses on bioactive molecules in camel milk and dates. Additionally, he is working on a circular economy of food wastes and by-products generated during the UAE's agricultural practices and food processing phases. He is also working food wastes and by-products valorization generated at farm and industry level in UAE and utilization into food fortification, and biodegradable packaging . He has done intensive research on alternative proteins (plant-based proteins, meat analogues etc) and sustainable means of food processing. He has recently started integrating AI and ML in his research, with the intent to make food processing and product development sustainable. He is leading an active research group in Food Science Department of UAE University with multidisciplinary collaboration within UAE and abroad. He has published more than 200 publications in highly reputed journals (mostly Q1 ranked) and was listed amongst the top 2% ranked highly cited scientists by Stanford University based study.
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Tanmay Sarkar
Dr. Tanmay Sarkar is currently working as a Lecturer in the Government of West Bengal. With 9 years of experience in both teaching and research, his areas of interest include bioactive components from natural sources, ethnic foods, mathematical modeling, and phytochemicals. He is an editor for several SCI, SCIE, and Scopus- indexed journals and has edited numerous books with Elsevier and Springer.