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.
1. Chapter 5 : Introduction to delivery systems and stability issues - p. Page 102 2. Chapter 6 : Traditional methods to physically characterize delivery systems - p. Page 115 3. Chapter 7 : Electron microscopy and its application to the characterization of omega-3 delivery systems - p. Page 145 4. Chapter 8 : Small-angle scattering in studies of long-chain omega-3 delivery systems - p. Page 163 5. Chapter 9 : Lipid oxidation and traditional methods for evaluation - p. Page 179 6. Chapter 10 : Lipid oxidation studied by electron paramagnetic resonance (EPR) - p. Page 198 7. Chapter 11 : Spatiotemporal studies of lipid oxidation by optical microscopy - p. Page 211 8. Chapter 12 : Low-fat (<50%) oil-in-water emulsions - p. Page 234 9. Chapter 13 : High fat (>50%) oil-in-water emulsions as omega-3 delivery systems - p. Page 251 10. Chapter 14 : Lipid oxidation in Pickering emulsions - p. Page 271 11. Chapter 15 : Nanoemulsion design for the delivery of omega-3 fatty acids: formation, oxidative stability, and digestibility - p. Page 289 12. Chapter 16 : Spray-dried capsules and extrudates as omega-3 lipids delivery systems - p. Page 313 13. Chapter 17 : Omega-3 nano-microencapsulates produced by electrohydrodynamic processing - p. Page 338 14. Chapter 18 : Solid lipid nanoparticles and nanostructured lipid carriers - p. Page 368 15. Chapter 19 : Food enrichment with omega-3 polyunsaturated fatty acids - p. Page 387 16. Chapter 20 : Aspects of food structure in digestion and bioavailability of LCn-3PUFA-rich lipids - p. Page 421 17. Chapter 21 : Oxidative stability during digestion - p. Page 443 18. Index - p. Page 475
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.
1. Chapter 5 : Introduction to delivery systems and stability issues - p. Page 102 2. Chapter 6 : Traditional methods to physically characterize delivery systems - p. Page 115 3. Chapter 7 : Electron microscopy and its application to the characterization of omega-3 delivery systems - p. Page 145 4. Chapter 8 : Small-angle scattering in studies of long-chain omega-3 delivery systems - p. Page 163 5. Chapter 9 : Lipid oxidation and traditional methods for evaluation - p. Page 179 6. Chapter 10 : Lipid oxidation studied by electron paramagnetic resonance (EPR) - p. Page 198 7. Chapter 11 : Spatiotemporal studies of lipid oxidation by optical microscopy - p. Page 211 8. Chapter 12 : Low-fat (<50%) oil-in-water emulsions - p. Page 234 9. Chapter 13 : High fat (>50%) oil-in-water emulsions as omega-3 delivery systems - p. Page 251 10. Chapter 14 : Lipid oxidation in Pickering emulsions - p. Page 271 11. Chapter 15 : Nanoemulsion design for the delivery of omega-3 fatty acids: formation, oxidative stability, and digestibility - p. Page 289 12. Chapter 16 : Spray-dried capsules and extrudates as omega-3 lipids delivery systems - p. Page 313 13. Chapter 17 : Omega-3 nano-microencapsulates produced by electrohydrodynamic processing - p. Page 338 14. Chapter 18 : Solid lipid nanoparticles and nanostructured lipid carriers - p. Page 368 15. Chapter 19 : Food enrichment with omega-3 polyunsaturated fatty acids - p. Page 387 16. Chapter 20 : Aspects of food structure in digestion and bioavailability of LCn-3PUFA-rich lipids - p. Page 421 17. Chapter 21 : Oxidative stability during digestion - p. Page 443 18. Index - p. Page 475
