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Full 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.
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 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
