
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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Request a sales quoteOmega-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
- 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
- Edition: 1
- Published: July 25, 2021
- Imprint: Academic Press
- No. of pages: 504
- Language: English
- Paperback ISBN: 9780128213919
- eBook ISBN: 9780128230275
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Pedro J. García-Moreno
CJ
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.
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Ann-Dorit Moltke Sørensen
BY