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

ISBN-13: 9780128213919 / Angielski / Miękka / 2021 / 506 str.

Pedro J. Garcia Moreno; Charlotte Jacobsen;Moltke S

Spis treści

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