COVID-19 Update: We are currently shipping orders daily. However, due to transit disruptions in some geographies, deliveries may be delayed. To provide all customers with timely access to content, we are offering 50% off Science and Technology Print & eBook bundle options. Terms & conditions.
Omega-3 Delivery Systems - 1st Edition - ISBN: 9780128213919

Omega-3 Delivery Systems

1st Edition

Production, Physical Characterization and Oxidative Stability

Editors: Pedro Garcia Moreno Charlotte Jacobsen Ann-Dorit Moltke Sørensen Senbetul Yesiltas
Paperback ISBN: 9780128213919
Imprint: Academic Press
Published Date: 1st July 2021
Page Count: 512
Sales tax will be calculated at check-out Price includes VAT/GST

Institutional Subscription

Secure Checkout

Personal information is secured with SSL technology.

Free Shipping

Free global shipping
No minimum order.

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.

Key Features

  • 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

Readership

Food scientists, soft matter physics, food engineers, industry professionals, academics personnel (lecturers and post-/under-graduate researchers)

Table of Contents

Part I: Background
1. Traditional and novel sources of long-chain omega-3 fatty acids
2. Health benefits of omega-3
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

Part 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

Part III: Measurement of Oxidative Stability
9. Lipid oxidation and traditional methods for evaluation
10. Lipid oxidation studied by electron paramagnetic resonance (EPR)
11. Spatio-temporal studies of lipid oxidation by optical microscopy

Part IV: Delivery Systems – Production, Physical and Oxidative Stabilities
12. Low fat (50%) oil-in-water emulsions
14. Pickering emulsions
15. Nanoemulsions
16. Spray-dried capsules and extrudates
17. Omega-3 nano-microencapsulates produced by electrohydrodynamic processing

Part V: Food Enrichment, Digestion and Bioavailability
18. Solid lipid nanoparticles and nanostructured lipid carriers
19. Food enrichment
20. Aspects of food structure in digestion and bioavailability of omega-3-PUFA-rich lipids
21. Oxidative stability during digestion

Details

No. of pages:
512
Language:
English
Copyright:
© Academic Press 2021
Published:
1st July 2021
Imprint:
Academic Press
Paperback ISBN:
9780128213919

About the Editors

Pedro Garcia Moreno

Pedro Jesús García Moreno is an Assistant Professor at the Department of Chemical Engineering, University of Granada (Spain).

Affiliations and Expertise

Assistant Professor, Department of Chemical Engineering, University of Granada, Spain

Charlotte Jacobsen

Charlotte Jacobsen, Ph.D., is professor with special responsibilities in lipids and oxidation in foods. She leads the research group for Bioactives—Analysis and Application at the National Food Institute, Technical University of Denmark. She obtained her M.Sc. in 1990 and her Ph.d. in 1999, both from the Technical University of Denmark (DTU). During the last 20 years she has carried out research in the area of oxidative stability of foods enriched with functional lipids including omega-3 enriched foods. She is internationally renowned for her research in this area and she has received several awards for her work including the Danish Danisco price 2003 (40.000 $), the French La Médaille Chevreul 2010 awarded by Association Francaise pour l’étude des Corps Gras as well as two best paper awards from the American Oil Chemist’s society. She was appointed by EFSA as an expert in the Fish Oil working group under the Biohazard Panel to evaluate the potential hazard associated with human intake of refined fish oil. Her publication list includes more than 130 peer-reviewed manuscripts and book chapters. Her research group collaborates with several large national and international companies such as Arla Foods (DK), Pronova (Norway), EPAX (Norway), Dupont (DK/US) and Glaxo Smith Kline (US/UK).

Affiliations and Expertise

Professor, National Food Institute, Technical University of Denmark, Lyngby, Denmark

Ann-Dorit Moltke Sørensen

Ann-Dorit Moltke Sørensen works at the National Food Institute, Technical University of Denmark (DTU), Denmark. Sorensen holds a PhD from the National Food Institute, Technical University of Denmark and a M.Sc. in Food Science and Technology, from the Technical University of Denmark

Affiliations and Expertise

National Food Institute, Technical University of Denmark, Denmark

Senbetul Yesiltas

Betul Yelsitas is a PhD student at the National Food Institute, Technical University of Denmark.

Affiliations and Expertise

National Food Institute, Technical University of Denmark

Ratings and Reviews