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.- 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
Table of Contents
I Background1. Traditional and novel sources of long-chain omega-3 fatty acids2. Health benefits of omega-3 fatty acids3. Extraction, refining, concentration, and stabilization of long-chain omega-3 oils4. Global market for the long-chain omega-3 fatty acids EPA and DHA and their regulation5. Introduction to delivery systems and stability issuesII Physical characterization6. Traditional methods to physically characterize delivery systems7. Electron microscopy and its application to the characterization of omega-3 delivery systems8. Small-angle scattering in studies of long-chain omega-3 delivery systemsIII Measurement of oxidative stability9. Lipid oxidation and traditional methods for evaluation10. Lipid oxidation studied by electron paramagnetic resonance (EPR)11. Spatiotemporal studies of lipid oxidation by optical microscopyIV Delivery systems e production, physical and oxidative stabilities12. Low-fat (13. High fat (>50%) oil-in-water emulsions as omega-3 delivery systems14. Lipid oxidation in pickering emulsions15. Nanoemulsion design for the delivery of omega-3 fatty acids: formation, oxidative stability, and digestibility16. Spray-dried capsules and extrudates as omega-3 lipids delivery systems17. Omega-3 nano-microencapsulates produced by electrohydrodynamic processingV Food enrichment, digestion and bioavailability18. Solid lipid nanoparticles and nanostructured lipid carriers19. Food enrichment with omega-3 polyunsaturated fatty acids20. Aspects of food structure in digestion andbioavailability of LCn-3PUFA-rich lipids21. Oxidative stability during digestion
