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

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

Garcia Moreno, Pedro J.
Jacobsen, Charlotte
Moltke Sørensen, Ann-Dorit
Yesiltas, Senbetul

136,24 €(IVA inc.)

Omega-3 Delivery Systems 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 INDICE: PART I: BACKGROUND 1. Introduction to delivery systems and stabilities issues 2. Health benefits of omega-3 3. Traditional and novel sources of omega-3 4. Extraction, refining, concentration and stabilization of omega-3 oils 5. Regulatory and market aspects PART II: PHYSICAL CHARACTERIZATION 6. Traditional methods to physically characterize delivery systems 7. Confocal and electron (cryo-) microscopy 8. Microfluidics, ellipsometry and atomic force microscopy 9. X-rays and neutrons techniques 10. Electron spin resonance (ESR) PART III: OXIDATIVE STABILITY MEASUREMENT 11. Lipid oxidation and traditional methods for evaluation 12. Use of Electron spin resonance for determining oxidative stability 13. Super-resolution fluorescence imaging PART IV DELIVERY SYSTEMS - PRODUCTION AND PHYSICAL AND OXIDATIVE STABILITIES 14. Low fat (50%) oil-in-water emulsions 16. Pickering emulsions 17. Nanoemulsions 18. Spray-dried capsules and extrudates 19. Nano-microencapsulates produced by electrohydrodynamic processing 20. Solid lipid nanoparticles and nanostructured lipid carriers PART V: FOOD ENRICHMENT, DIGESTION AND FUTURE PERSPECTIVES 21. Food enrichment 22. Structure aspects during digestion and bioavailability 23. Oxidative stability during digestion 24. Knowledge gaps and future perspectives

  • ISBN: 978-0-12-821391-9
  • Editorial: Academic Press
  • Encuadernacion: Rústica
  • Páginas: 256
  • Fecha Publicación: 01/06/2021
  • Nº Volúmenes: 1
  • Idioma: Inglés