The development of vegetarian omega-3 oil in water nanoemulsions suitable for integration into functional food products
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 fo...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2016-05-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S175646461630007X |
| _version_ | 1818728369988042752 |
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| author | Katie E. Lane Weili Li Chris J. Smith Emma J. Derbyshire |
| author_facet | Katie E. Lane Weili Li Chris J. Smith Emma J. Derbyshire |
| author_sort | Katie E. Lane |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-17T22:28:54Z |
| format | Article |
| id | doaj.art-520785b006af45208bd74de908337dbc |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-12-17T22:28:54Z |
| publishDate | 2016-05-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-520785b006af45208bd74de908337dbc2022-12-21T21:30:16ZengElsevierJournal of Functional Foods1756-46462016-05-0123306314The development of vegetarian omega-3 oil in water nanoemulsions suitable for integration into functional food productsKatie E. Lane0Weili Li1Chris J. Smith2Emma J. Derbyshire3Corresponding author. Liverpool John Moores University, School of Sport Studies, Leisure and Nutrition, I.M. Marsh Campus, Liverpool L17 6BD, UK. Tel.: +44 (0) 151 2315204.; Manchester Metropolitan University, Hollings Faculty of Food Nutrition and Hospitality, Manchester M15 6BH, UKManchester Metropolitan University, Hollings Faculty of Food Nutrition and Hospitality, Manchester M15 6BH, UKManchester Metropolitan University, Hollings Faculty of Food Nutrition and Hospitality, Manchester M15 6BH, UKManchester Metropolitan University, Hollings Faculty of Food Nutrition and Hospitality, Manchester M15 6BH, UKGlobal 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.http://www.sciencedirect.com/science/article/pii/S175646461630007XVegetarianOmega-3Algae oilFlaxseed oilNanoemulsionBioavailability |
| spellingShingle | Katie E. Lane Weili Li Chris J. Smith Emma J. Derbyshire The development of vegetarian omega-3 oil in water nanoemulsions suitable for integration into functional food products Journal of Functional Foods Vegetarian Omega-3 Algae oil Flaxseed oil Nanoemulsion Bioavailability |
| title | The development of vegetarian omega-3 oil in water nanoemulsions suitable for integration into functional food products |
| title_full | The development of vegetarian omega-3 oil in water nanoemulsions suitable for integration into functional food products |
| title_fullStr | The development of vegetarian omega-3 oil in water nanoemulsions suitable for integration into functional food products |
| title_full_unstemmed | The development of vegetarian omega-3 oil in water nanoemulsions suitable for integration into functional food products |
| title_short | The development of vegetarian omega-3 oil in water nanoemulsions suitable for integration into functional food products |
| title_sort | development of vegetarian omega 3 oil in water nanoemulsions suitable for integration into functional food products |
| topic | Vegetarian Omega-3 Algae oil Flaxseed oil Nanoemulsion Bioavailability |
| url | http://www.sciencedirect.com/science/article/pii/S175646461630007X |
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