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

Omega-3 Delivery Systems: Production, Physical Characterization, and Oxidative Stability is a book that discusses the latest developments in creating, characterizing, and stabilizing omega-3 delivery systems, including their incorporation into food matrices and physicochemical changes during digestion. It provides a multidisciplinary and multisectoral approach, featuring authors from industry and academia.

Format: Paperback / softback
Length: 504 pages
Publication date: 28 July 2021
Publisher: Elsevier Science Publishing Co Inc

Omega-3 Delivery Systems: Production, Physical Characterization, and Oxidative Stability is a comprehensive resource that provides the latest advancements in developing, characterizing, and stabilizing both traditional and novel omega-3 delivery systems. This book encompasses chapters on innovative omega-3 delivery systems such as high-fat emulsions, Pickering emulsions, electrosprayed capsules, and solid lipid nanoparticles, as well as the application of advanced techniques to evaluate their physical and oxidative stabilities. Additionally, it delves into the latest developments in food enrichment and the physicochemical changes that occur during digestion.

The book offers a unique multidisciplinary and multisectoral approach, featuring authors from both industry and academia. Long-chain omega-3 polyunsaturated fatty acids (PUFA) are known for their numerous health benefits, but consuming natural products rich in omega-3 PUFA alone is insufficient to meet the daily recommended values. This has led to a significant interest in the food industry to produce omega-3 fortified foods.

The production of omega-3 delivery systems involves various techniques, including emulsification, spray drying, and encapsulation. These methods aim to enhance the stability and bioavailability of omega-3 fatty acids, ensuring their effective absorption by the body. The physical characterization of omega-3 delivery systems is crucial in understanding their structure, morphology, and interactions with food components. Advanced techniques such as small-angle X-ray scattering (SAXS), scanning electron microscopy (SEM), electron spin resonance (ESR), and super-resolution fluorescence microscopy are employed to evaluate the size, shape, and distribution of omega-3 droplets, particles, and capsules in food matrices.

Oxidative stability is a critical aspect of omega-3 delivery systems, as PUFA are susceptible to oxidation during storage and processing. The book discusses various strategies employed to protect omega-3 fatty acids from oxidation, including the use of antioxidants, encapsulation techniques, and controlled processing conditions. Additionally, it explores the impact of oxidation on the physicochemical properties and health benefits of omega-3-fortified foods.

Food enrichment is another important aspect of omega-3 delivery systems. The book discusses various methods used to enhance the omega-3 content of foods, including the addition of omega-3 fatty acids, oils, or algae-based supplements. It also explores the challenges associated with food enrichment, such as maintaining the stability and bioavailability of omega-3 fatty acids during processing and storage.

The physicochemical changes that occur during digestion play a crucial role in the absorption and utilization of omega-3 fatty acids. The book discusses the mechanisms of digestion, including the breakdown of food components, the absorption of nutrients, and the metabolism of omega-3 fatty acids. It also explores the impact of digestion on the physicochemical properties of omega-3 delivery systems, such as their size, shape, and distribution.

In conclusion, Omega-3 Delivery Systems: Production, Physical Characterization, and Oxidative Stability is a valuable resource for researchers, industry professionals, and policymakers interested in developing, characterizing, and stabilizing omega-3 delivery systems. The book provides comprehensive coverage of innovative delivery systems, advanced techniques for evaluating stability, and strategies for food enrichment. It also highlights the importance of oxidative stability and the physicochemical changes during digestion in ensuring the effective utilization of omega-3 fatty acids. By adopting a multidisciplinary and multisectoral approach, the book contributes to the advancement of omega-3 research and the development of healthier food products.

Weight: 1048g
Dimension: 192 x 236 x 32 (mm)
ISBN-13: 9780128213919