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

Lane, Katie E.; Li, Weili; Smith, Christopher J.; Derbyshire, Emma J.

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dc.contributor.author	Lane, Katie E.	*
dc.contributor.author	Li, Weili	*
dc.contributor.author	Smith, Christopher J.	*
dc.contributor.author	Derbyshire, Emma J.	*
dc.date.accessioned	2018-02-26T12:45:18Z
dc.date.available	2018-02-26T12:45:18Z
dc.date.issued	2016-03-31
dc.identifier.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
dc.identifier.doi	10.1016/j.jff.2016.02.043
dc.identifier.uri	http://hdl.handle.net/10034/620880
dc.description.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
dc.language.iso	en	en
dc.publisher	Elsevier
dc.relation.url	https://www.sciencedirect.com/science/article/pii/S175646461630007X?via%3Dihub	en
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/4.0/	en
dc.subject	Vegetarian	en
dc.subject	Omega-3	en
dc.subject	Algae oil	en
dc.subject	Flaxseed oi	en
dc.subject	Nanoemulsion	en
dc.subject	Bioavailability	en
dc.title	The development of vegetarian omega-3 oil in water nanoemulsions suitable for integration into functional food products	en
dc.type	Article	en
dc.identifier.eissn	2214-9414
dc.contributor.department	Liverpool John Moores University; University of Chester
dc.identifier.journal	Journal of Functional Foods	en
dc.date.accepted	2016-02-23
or.grant.openaccess	Yes	en
rioxxterms.funder	Manchester Metropolitan Universtiy	en
rioxxterms.identifier.project	Internally funded research	en
rioxxterms.version	AM	en
rioxxterms.licenseref.startdate	2017-03-31
html.description.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