Omega-3 Delivery Systems
Production, Physical Characterization and Oxidative Stability
- 1st Edition - July 28, 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
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.
- 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
Food scientists, soft matter physics, food engineers, industry professionals, academics personnel (lecturers and post-/under-graduate researchers)
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
- Edition: 1
- Latest edition
- Published: July 28, 2021
- Language: English
PG
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, SpainCJ
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, DenmarkAM
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, DenmarkBY
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 DenmarkRead Omega-3 Delivery Systems on ScienceDirect