Description
Omega-3 fatty acids provide many health benefits, from reducing cardiovascular disease to improving mental health, and consumer interest in foods enriched with omega-3 fatty acids is increasing. Formulating a product enriched with these fatty acids that is stable and has an acceptable flavour is challenging. Food enrichment with omega-3 fatty acids provides an overview of key topics in this area.Part one, an introductory section, reviews sources of omega-3 fatty acids and their health benefits. Chapters in part two explore the stabilisation of both fish oil itself and foods enriched with omega-3 fatty acids. Part three focuses on the fortification of different types of foods and beverages with omega-3 fatty acids, including meat products, by the modification of animal diets and other methods, infant formula and baked goods. Finally, part four highlights new directions in the field and discusses algal oil as a source of omega-3 fatty acids and labelling and claims in foods containing omega-3 fatty acids.Food enrichment with omega-3 fatty acids is a standard reference for professionals in the functional foods industry involved with research, development and quality assessment and for researchers in academia interested in food lipids, oxidation and functional foods.- Provides a comprehensive overview of formulating a product enriched with omega-3 fatty acids that is stable, provides many health benefits and has an acceptable flavour- Reviews sources of omega-3 fatty acids and their health benefits and explores the stabilisation of fish oil and foods enriched with omega-3 fatty acids- Focuses on the fortification of different types of foods and beverages with omega-3 fatty acids and highlights new directions in the field
Table of Contents
Contributor contact detailsWoodhead Publishing Series in Food Science, Technology and NutritionPrefacePart I: Background to omega-3 food enrichmentChapter 1: Nutritional benefits of omega-3 fatty acidsAbstract:1.1 Introduction1.2 Dietary sources and typical intakes of omega-3 fatty acids1.3 Marine omega-3 fatty acids1.4 Health effects of a-linolenic acid1.5 Future trends1.6 Conclusion1.7 Sources of further information and advice1.9 Appendix: abbreviationsChapter 2: Sources of omega-3 fatty acidsAbstract:2.1 Introduction2.2 Background2.3 Marine oils in perspective2.4 Current and alternative marine oils2.5 Krill and single-cell marine oils2.6 Wild fish and other marine oils2.7 Species farmed for marine oils2.8 Sustainability and certifications2.9 Plant sources2.10 Conclusion and future trendsPart II: Stabilisation of fish oil and foods enriched with omega-3 fatty acidsChapter 3: Impact of extraction, refining and concentration stages on the stability of fish oilAbstract:3.1 Introduction3.2 Methods for the extraction, refining and concentration of fish oil3.3 Impact of extraction, refining and concentration stages on oil stability3.4 Conclusion and future trends3.5 Sources of further information and adviceChapter 4: Stabilization of omega-3 oils and enriched foods using antioxidantsAbstract:4.1 Introduction4.2 Lipid oxidation and antioxidant reactions4.3 Antioxidant protection of oils and oil-based products4.4 Antioxidant protection of other food products4.5 Future trends4.6 ConclusionChapter 5: Stabilization of omega-3 oils and enriched foods using emulsifiersAbstract:5.1 Introduction5.2 Reasons for using emulsifiers5.3 Emulsifiers for omega-3 polyunsaturated fatty acid (PUFA) delivery systems and emulsified foods5.4 Emulsifiers and lipid oxidation5.5 The impact of emulsifiers and emulsification on flavour and texture perception5.6 Applications of emulsifiers to stabilize delivery systems and foods enriched with omega-3 PUFA5.7 Future trends5.8 Sources of further information5.9 AcknowledgementsChapter 6: Spray drying and encapsulation of omega-3 oilsAbstract:6.1 Introduction6.2 Microencapsulation methods for stabilizing omega-3 oils in food6.3 Emulsion assemblies for omega-3 oils6.4 Microencapsulation techniques for stabilizing omega-3 oils6.5 Characteristics and analysis of microencapsulated omega-3 oil products6.6 Conclusion and future trendsChapter 7: Analysis of omega-3 fatty acids in foods and supplementsAbstract:7.1 Introduction7.2 The analysis of omega-3 oils by gas–liquid chromatography/flame ionization detector (GC/FID)7.3 The measurement of omega-3 levels in foods7.4 Methyl esters and other fatty acid derivatives7.5 'One-step' methods combining extraction, digestion and derivatization7.6 Examples in literature of the analysis of omega-3 containing foods7.7 Alternative analytical methods for omega-3 analysis7.8 Future trends7.9 Sources of further information and advicePart III: Food enrichment with omega-3 fatty acidsChapter 8: Modification of animal diets for the enrichment of dairy and meat products with omega-3 fatty acidsAbstract:8.1 Introduction8.2 Sources of omega-3 fatty acids8.3 Feeds that increase omega-3 fatty acids in ruminant milk and meat8.4 Increasing omega-3 fatty acids in animal diets8.5 Future trends8.6 Conclusion8.7 Sources of further information and adviceChapter 9: Egg enrichment with omega-3 fatty acidsAbstract:9.1 Introduction9.2 Egg lipid composition, formation and deposition9.3 Modifying egg lipid composition9.4 Egg omega-3 fatty acid enrichment: consequences and challenges9.5 Conclusion and future trendsChapter 10: Enrichment of meat products with omega-3 fatty acids by methods other than modification of animal dietAbstract:10.1 Introduction10.2 Enrichment of meat products with omega-3 fatty acids10.3 Future trends10.4 Conclusion10.
