Omega-3 Delivery Systems

Production, Physical Characterization and Oxidative Stability

1st Edition - July 25, 2021
Imprint: Academic Press
Editors: Pedro J. García-Moreno, Charlotte Jacobsen, Ann-Dorit Moltke Sørensen, Betül Yesiltas
Language: English
Paperback ISBN:
9 7 8 - 0 - 1 2 - 8 2 1 3 9 1 - 9
eBook ISBN:
9 7 8 - 0 - 1 2 - 8 2 3 0 2 7 - 5

Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability offers the most recent updates for developing, characterizing, and stabilizing both trad… Read more

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Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability offers the most recent updates for developing, characterizing, and stabilizing both traditional and novel omega-3 delivery systems, including their final incorporation into food matrices and physicochemical changes during digestion. The book brings chapters on novel omega-3 delivery systems (e.g., high-fat emulsions, Pickering emulsions, electrosprayed capsules, and solid lipid nanoparticles), the application of advanced techniques to evaluate physical and oxidative stabilities (e.g., SAXS, SANS, ESR, and super-resolution fluorescence microscopy), and new developments of food enrichment and physicochemical changes during digestion. The book provides a unique multidisciplinary and multisectoral approach, i.e., featuring authors from industry and academy.

Long chain omega-3 polyunsaturated fatty acids (PUFA) present numerous health benefits; however, the consumption of natural products rich in omega-3 PUFA (e.g., fish, krill, and algae) is not enough to reach the daily-recommended values. Therefore, the food industry is highly interested in producing omega-3 fortified foods.

Cover image
Title page
Table of Contents
Copyright
Contributors
Biographies
Preface
Part I. Background
Chapter 1. Traditional and novel sources of long-chain omega-3 fatty acids
1. Long-chain omega-3 fatty acids — why sources are of importance
2. Traditional sources
3. Novel sources
4. Dietary intake
5. Conclusions and future perspectives
Chapter 2. Health benefits of omega-3 fatty acids
1. Introduction
2. Structure, naming, and metabolic relationships of omega-3 fatty acids
3. Dietary sources and typical intakes of omega-3 fatty acids
4. Handling and distribution of dietary omega-3 fatty acids
5. Increased intake of marine omega-3 fatty acids results in an increase in EPA and DHA in plasma lipids, cells, and tissues in humans
6. Marine omega-3 fatty acids: mechanisms of action
7. Marine omega-3 fatty acids are beneficial to human development, function, and health
8. Recommendations for the intake of marine omega-3 fatty acids
9. Health effects of α-linolenic acid
10. Other omega-3 fatty acids of interest
11. Conclusions and future perspectives
Chapter 3. Extraction, refining, concentration, and stabilization of long-chain omega-3 oils
1. Introduction
2. Processing of raw materials for crude oil production
3. Crude oil refining
4. Methods for concentration and purification of omega-3 fatty acids
5. Lipase biocatalysis in the manufacture of long-chain omega-3 oils
6. Product quality and stability
7. Conclusions
Chapter 4. Global market for the long-chain omega-3 fatty acids EPA and DHA and their regulation
1. Introduction
2. Raw materials, availability, and supply
3. Consumption and markets
4. Regulations
5. Conclusions and future perspectives
Chapter 5. Introduction to delivery systems and stability issues
1. Introduction
2. Emulsion stability
3. Physical stability of emulsions
4. Oxidative stability
5. Conclusions and future perspectives
Part II. Physical characterization
Chapter 6. Traditional methods to physically characterize delivery systems
1. Introduction
2. Characteristics of emulsified systems
3. Methods for physical characterization of liquid–liquid interfaces
4. Methods for physical characterization of emulsions
5. Methods to measure interaction between emulsion droplets: atomic force microscopy
6. Conclusions and future perspectives
Chapter 7. Electron microscopy and its application to the characterization of omega-3 delivery systems
1. Introduction
2. The electron
3. The electron microscope
4. Scanning electron microscopy
5. Transmission electron microscopy
6. Cryo electron microscopy
7. Sample preparation
8. Electron microscopy characterization of omega-3 delivery systems
9. Conclusions and future perspectives
Chapter 8. Small-angle scattering in studies of long-chain omega-3 delivery systems
List of abbreviations
1. Introduction
2. Small-angle scattering
3. PUFA delivery systems studied by small-angle scattering
4. Conclusions and future perspectives
Part III. Measurement of oxidative stability
Chapter 9. Lipid oxidation and traditional methods for evaluation
1. Introduction
2. Lipid oxidation processes
3. Methods for evaluation of lipid oxidation
4. Conclusions and future perspectives
Chapter 10. Lipid oxidation studied by electron paramagnetic resonance (EPR)
1. Introduction
2. The EPR technique
3. Detection of lipid-derived radicals
4. Spin trapping of lipid-derived radicals
5. Spin probes
6. Conclusions and future perspectives
Chapter 11. Spatiotemporal studies of lipid oxidation by optical microscopy
1. Introduction
2. Requirements on the indicators and instrumentation to detect lipid peroxidation in colloidal systems
3. Examples of applications
4. Conclusions and future perspectives
Part IV. Delivery systems – production, physical and oxidative stabilities
Chapter 12. Low-fat (<50%) oil-in-water emulsions
1. Formulation of low-fat emulsions
2. Lipid oxidation in low-fat omega-3 oil emulsions
3. Antioxidants
4. Conclusions and future perspectives
Chapter 13. High fat (>50%) oil-in-water emulsions as omega-3 delivery systems
1. Introduction
2. High-fat oil-in-water emulsion characteristics
3. Physical and oxidative stability of high-fat omega-3 delivery oil-in-water emulsions
4. Effect of the addition of high-fat delivery emulsions on oxidative stability of omega-3 PUFA-enriched foods
5. Conclusions and future perspectives
Chapter 14. Lipid oxidation in Pickering emulsions
1. Introduction
2. Background information on Pickering emulsions
3. Lipid oxidation in emulsions: a highlight on relevant parameters
4. Recent advances on using Pickering particles to protect emulsified lipids against oxidation
5. Conclusions and future perspectives
Chapter 15. Nanoemulsion design for the delivery of omega-3 fatty acids: formation, oxidative stability, and digestibility
1. Introduction
2. Nanoemulsion formulation and formation
3. Factors affecting oxidative stability of nanoemulsions
4. Nanoemulsion digestibility and bioaccessibility
5. Conclusions and future perspectives
Chapter 16. Spray-dried capsules and extrudates as omega-3 lipids delivery systems
1. Introduction: spray-dried capsules and extrudates as delivery systems
2. Spray-dried capsules
3. Extrudates
4. Stabilization of spray dried particles and extrudates by the addition of antioxidants
5. After-treatment of spray-dried particles and extrudates
6. Conclusions and future perspectives
Chapter 17. Omega-3 nano-microencapsulates produced by electrohydrodynamic processing
1. Introduction
2. Electrohydrodynamic processes
3. Encapsulation of omega-3 PUFA by monoaxial electrohydrodynamic processes
4. Encapsulation of omega-3 by coaxial electrohydrodynamic processes
5. Conclusions and future perspectives
Chapter 18. Solid lipid nanoparticles and nanostructured lipid carriers
1. Introduction
2. Solid lipid nanoparticles and nanostructured lipid carriers
3. Polymorphic transition
4. Factors impacting the stability of SLN and NLC
5. Encapsulation of ω-3 fatty acids
6. Digestion of SLN and NLC
7. Commercialization (inventions)
8. Conclusions and future perspectives
Part V. Food enrichment, digestion and bioavailability
Chapter 19. Food enrichment with omega-3 polyunsaturated fatty acids
1. Introduction
2. Lipid oxidation in foods
3. Delivery systems
4. Foods enriched with omega-3 PUFA
5. Conclusions and future perspectives
Chapter 20. Aspects of food structure in digestion and bioavailability of LCn-3PUFA-rich lipids
1. Introduction
2. Key steps in food digestion
3. Lipid digestion
4. LCn-3PUFAs: bioavailability and absorption
5. Digestion of LCn-3PUFAs encapsulation systems
6. Conclusions and future perspectives
Chapter 21. Oxidative stability during digestion
1. Introduction to lipid digestion and lipid oxidation in the gastrointestinal tract (GIT)
2. Lipid oxidation of n-3 PUFA delivery systems during digestion
3. Lipid oxidation during digestion of foods enriched with, or with a natural content, of n-3 PUFA-rich oils
4. Important external factors influencing lipid oxidation of n-3 PUFA-rich delivery systems during digestion
5. Conclusions and future perspectives
Index

Pedro J. García-Moreno

Dr. Pedro J. García-Moreno is an is an associate professor at the Department of Chemical Engineering at the University of Granada (Spain). He obtained his PhD in 2013 at the University of Granada, and worked from 2015 to 2019 as Marie Curie postdoc and scientist at the National Food Institute, Technical University of Denmark. His research focuses on the upgrading of food byproducts by the obtaining of ingredients with bioactive and/or functional properties. This includes the development of novel strategies to stabilize and deliver bioactive ingredients such as omega-3 fatty acids and peptides. He has received several awards including the Young Lipid Scientist’s Award by the European Federation for the Science and Technology of Lipids, the Outstanding Young Researcher Award by the European Section of the American Oil Chemist’s society (AOCS) and the PhD Thesis award by the Spanish National Association of Chemists and Chemical Engineers (ANQUE). He serves as associate editor in the Journal of American Oil Chemists’ Society (JAOCS) and the Journal of the Science of Food and Agriculture (JSFA).

Affiliations and expertise

Associate Professor, Department of Chemical Engineering, University of Granada, Spain

Charlotte Jacobsen

Dr. Charlotte Jacobsen is Professor and Group Leader of the Bioactives Analysis and Application Research Group at The National Food Institute, Technical University of Denmark (DTU Food). Her research encompasses the production of antioxidants from natural sources and the oxidative stability of omega-3 delivery systems, including the incorporation of antioxidants into food. Dr. Jacobsen has been appointed by EFSA as an expert in the Fish Oil working group under the Biohazard Panel. She collaborates with numerous international public organizations, including the University of Massachusetts, NTNU (Norway), CSIC/IIM (Spain), Kiel University (Germany), INRA and IFREMER (France), including as President of the European Section of the American Oil Chemists Society and Chair of the Lipid Oxidation Board of the American Oil Chemists Society. She is co-editor of five books on the topic of aquatic bioactives.

Affiliations and expertise

The National Food Institute, Technical University of Denmark, Lyngby, Denmark

Ann-Dorit Moltke Sørensen

Ann-Dorit Moltke Sørensen, PhD, is a Senior Researcher in the Research group for Bioactives-Analysis and Application at the National Food Institute, Technical University of Denmark. She obtained her PhD in 2010 from the Technical University of Denmark. Her research focuses on the area of lipid oxidation in foods, antioxidants, and their efficacy in emulsified systems. She has received a Young Scientist award by the Nordic Lipid Forum and a European Student Travel award by the EAOCS board. Moreover, she received the Edwin Frankel Best Paper award in 2012 in lipid oxidation and quality. Her publication list includes 40 peer-reviewed manuscripts and book chapters.

Affiliations and expertise

National Food Institute, Technical University of Denmark, Denmark

Betül Yesiltas

Betül Yesiltas, PhD, is a Researcher on tenure track working as part of the Bioactives group at the National Food Institute, in the Technical University of Denmark. Since completing her PhD on the physical and oxidative stability of highfat omega-3 delivery oil-in-water emulsions in 2019. She has mainly been working in the area of food structure and lipid oxidation. She is expanding her knowledge on the use of small-angle X-ray and neutron scattering techniques in complex food emulsions, which has high potential to elucidate oil-water interfacial structure. Before her academic career started, she had worked in Research & Development departments of some of the world’s leading companies such as Danone and Unilever. Betül's research interests include, but are not limited to, antioxidants, emulsifiers, oil-water interfacial structure, physical and oxidative stability of fish oil-in-water emulsions, lipid oxidation in foods or model food systems, and bioavailability of bioactive compounds.

Affiliations and expertise

National Food Institute, Technical University of Denmark

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health

Omega-3 Delivery Systems

Production, Physical Characterization and Oxidative Stability

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Pedro J. García-Moreno

Charlotte Jacobsen

Ann-Dorit Moltke Sørensen

Betül Yesiltas

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