Details

Autor(en) / Beteiligte

• García-Moreno, Pedro J
• Jacobsen, Charlotte
• Moltke Sørensen, Ann-Dorit
• Yesiltas, Senbetül

Titel

Omega-3 Delivery Systems : Production, Physical Characterization and Oxidative Stability

Ort / Verlag

San Diego : Elsevier Science & Technology,

Erscheinungsjahr

2021

Link zum Volltext

• Elsevier Books AutoHoldings

Beschreibungen/Notizen

• 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.
• 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.
• Description based on publisher supplied metadata and other sources.