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Omega-3 Delivery Systems
Production, Physical Characterization and Oxidative Stability
Explores the latest advanced techniques for developing, characterizing, and stabilizing omega-3 delivery systems for food enrichment
Pedro J. García-Moreno (Edited by), Charlotte Jacobsen (Edited by), Ann-Dorit Moltke Sørensen (Edited by), Betül Yesiltas (Edited by)
9780128213919, Elsevier Science
Paperback, published 28 July 2021
504 pages
23.5 x 19 x 3.1 cm, 1.02 kg
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.
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
Subject Areas: Food & beverage technology [TDCT]
