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Elsevier

Omega-3 Delivery Systems

Production, Physical Characterization and Oxidative Stability

  • 1st Edition - July 25, 2021
  • Latest edition
  • Editors: Pedro J. García-Moreno, Charlotte Jacobsen, Ann-Dorit Moltke Sørensen, Betül Yesiltas
  • Language: English

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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Description

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.

Key features

  • Brings a holistic approach of omega-3 delivery systems, bringing scientific understanding on production, physical characterization, and oxidative stability
  • Covers key aspects to develop, characterize, and use omega-3 delivery systems for food enrichment, considering physicochemical changes occurring during digestion
  • Serves as an interface between lipid oxidation and colloids chemistry, encapsulation techniques, soft matter physics, food development, and nutrients bioavailability

Readership

Food scientists, soft matter physics, food engineers, industry professionals, academics personnel (lecturers and post-/under-graduate researchers)

Table of contents

I Background

1. Traditional and novel sources of long-chain omega-3 fatty acids

2. Health benefits of omega-3 fatty acids

3. Extraction, refining, concentration, and stabilization of long-chain omega-3 oils

4. Global market for the long-chain omega-3 fatty acids EPA and DHA and their regulation

5. Introduction to delivery systems and stability issues

II Physical characterization

6. Traditional methods to physically characterize delivery systems

7. Electron microscopy and its application to the characterization of omega-3 delivery systems

8. Small-angle scattering in studies of long-chain omega-3 delivery systems

III Measurement of oxidative stability

9. Lipid oxidation and traditional methods for evaluation

10. Lipid oxidation studied by electron paramagnetic resonance (EPR)

11. Spatiotemporal studies of lipid oxidation by optical microscopy

IV Delivery systems e production, physical and oxidative stabilities

12. Low-fat (<50%) oil-in-water emulsions

13. High fat (>50%) oil-in-water emulsions as omega-3 delivery systems

14. Lipid oxidation in pickering emulsions

15. Nanoemulsion design for the delivery of omega-3 fatty acids: formation, oxidative stability, and digestibility

16. Spray-dried capsules and extrudates as omega-3 lipids delivery systems

17. Omega-3 nano-microencapsulates produced by electrohydrodynamic processing

V Food enrichment, digestion and bioavailability

18. Solid lipid nanoparticles and nanostructured lipid carriers

19. Food enrichment with omega-3 polyunsaturated fatty acids

20. Aspects of food structure in digestion andbioavailability of LCn-3PUFA-rich lipids

21. Oxidative stability during digestion

Product details

  • Edition: 1
  • Latest edition
  • Published: July 25, 2021
  • Language: English

About the editors

PG

Pedro J. García-Moreno

Dr. Pedro J. García-Moreno is an associate professor at the Department of Chemical Engineering at the University of Granada (Spain). His research focuses on the up-grading of food by-products by the obtaining of ingredients with bioactive and/or functional properties. This includes the development of novel strategies to extract, stabilize and deliver bioactive ingredients such as omega-3 fatty acids and protein hydrolysates/peptides. He has received several awards by EuroFedLipid, AOCS and 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). He has published 95 scientific publications including peer-reviewed scientific articles and book chapters.
Affiliations and expertise
Department of Chemical Engineering, University of Granada, Granada, Spain

CJ

Charlotte Jacobsen

Dr. Charlotte Jacobsen is professor in Bioactives – Analysis and Application at the National Food Institute, Technical University of Denmark (DTU), where she leads the Bioactives - Analysis and Application Research Group. She is internationally renowned for her research in omega-3 rich foods and the use of underutilized aquatic biomasses for food and feed purposes. She has received several awards for her work. Her publication list includes more than 300 peer-reviewed manuscripts and book chapters.

Affiliations and expertise
Research Group for Bioactives–Analysis and Application, National Food Institute, Technical University of Denmark, Kongens Lyngby, Denmark

AM

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

BY

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

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