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The development of vegetarian omega-3 oil in water nanoemulsions suitable for integration into functional food products
Lane, Katie E. Li, Weili Smith, Christopher J. Derbyshire, Emma J.
Lane, Katie E.
Li, Weili
Smith, Christopher J.
Derbyshire, Emma J.
Advisors
Editors
Other Contributors
EPub Date
Publication Date
2016-03-31
Submitted Date
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Other Titles
Abstract
Global trends show that habitual omega-3 intakes are short of recommended guidelines, particularly among vegetarians and vegans. The potential health implications of low long chain omega-3 polyunsaturated fatty acid (LCω3PUFA) intakes coupled with concerns about
sustainability of fish stocks call for innovative approaches to provide food based solutions
to this problem. Nanoemulsions are systems with extremely small droplet sizes that could
provide a solution while improving the bioavailability of LCω3PUFA. Oil in water nanoemulsion
systems were successfully created using ultrasound with oil loads of up to 50% (w/w) using
vegetarian LCω3PUFA oils (flaxseed and algae). Nanoemulsions of 50% (w/w) with mean droplet
size measurements of 192 (flaxseed) and 182 nm (algae) using combinations of the emulsifiers
Tween 40 and lecithin were prepared.
This technique could be applied to create vegetarian LCω3PUFA nanoemulsions suitable
for integration into enriched functional food products with the potential to increase
LCω3PUFA intake and bioavailability
Citation
Lane, K. E., Li, W., Smith, C. J., & Derbyshire, E. J. (2016). The development of vegetarian omega-3 oil in water nanoemulsions suitable for integration into functional food products. Journal of Functional Foods, 23, 306-314. https://doi.org/10.1016/j.jff.2016.02.043
Publisher
Elsevier
Journal
Journal of Functional Foods
Research Unit
DOI
10.1016/j.jff.2016.02.043
PubMed ID
PubMed Central ID
Type
Article
Language
en
Description
Series/Report no.
ISSN
EISSN
2214-9414