The development of vegetarian omega-3 oil in water nanoemulsions suitable for integration into functional food products

Hdl Handle:
http://hdl.handle.net/10034/620880
Title:
The development of vegetarian omega-3 oil in water nanoemulsions suitable for integration into functional food products
Authors:
Lane, Katie E.; Li, Weili ( 0000-0003-0008-645X ) ; Smith, Christopher J.; Derbyshire, Emma J.
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
Affiliation:
Liverpool John Moores University; University of Chester
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
Publication Date:
31-Mar-2016
URI:
http://hdl.handle.net/10034/620880
DOI:
10.1016/j.jff.2016.02.043
Additional Links:
https://www.sciencedirect.com/science/article/pii/S175646461630007X?via%3Dihub
Type:
Article
Language:
en
EISSN:
2214-9414
Appears in Collections:
Clinical Sciences and Nutrition

Full metadata record

DC FieldValue Language
dc.contributor.authorLane, Katie E.en
dc.contributor.authorLi, Weilien
dc.contributor.authorSmith, Christopher J.en
dc.contributor.authorDerbyshire, Emma J.en
dc.date.accessioned2018-02-26T12:45:18Z-
dc.date.available2018-02-26T12:45:18Z-
dc.date.issued2016-03-31-
dc.identifier.citationLane, 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.2016.02.043en
dc.identifier.doi10.1016/j.jff.2016.02.043-
dc.identifier.urihttp://hdl.handle.net/10034/620880-
dc.description.abstractGlobal 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 bioavailabilityen
dc.language.isoenen
dc.publisherElsevieren
dc.relation.urlhttps://www.sciencedirect.com/science/article/pii/S175646461630007X?via%3Dihuben
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectVegetarianen
dc.subjectOmega-3en
dc.subjectAlgae oilen
dc.subjectFlaxseed oien
dc.subjectNanoemulsionen
dc.subjectBioavailabilityen
dc.titleThe development of vegetarian omega-3 oil in water nanoemulsions suitable for integration into functional food productsen
dc.typeArticleen
dc.identifier.eissn2214-9414-
dc.contributor.departmentLiverpool John Moores University; University of Chesteren
dc.identifier.journalJournal of Functional Foodsen
dc.date.accepted2016-02-23-
or.grant.openaccessYesen
rioxxterms.funderManchester Metropolitan Universtiyen
rioxxterms.identifier.projectInternally funded researchen
rioxxterms.versionAMen
rioxxterms.licenseref.startdate2016-03-31-
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