The composition and oxidative stability of vegetarian omega-3 algal oil nanoemulsions suitable for functional food enrichment
AffiliationLiverpool John Moores University; University of Chester
MetadataShow full item record
AbstractAbstract Background: Long chain omega-3 polyunsaturated fatty acid (LCn3PUFA) nanoemulsion enriched foods offer potential to address habitually low oily fish intakes. Nanoemulsions increase LCn3PUFA bioavailability, but may cause lipid oxidation. This study examined oxidative stability of LCn3PUFA algal oil-in-water nanoemulsions created by ultrasound using natural and synthetic emulsifiers during 5-weeks of storage at 4, 20 and 40°C. Fatty acid composition, droplet size ranges and volatile compounds were analysed. Results: No significant differences were found for fatty acid composition at various temperatures and storage times. Lecithin nanoemulsions had significantly larger droplet size ranges at baseline and during storage regardless of temperatures. While combined Tween 40 and lecithin nanoemulsions had low initial droplet size ranges, there were significant increases at 40°C after 5-weeks storage. Gas chromatograms identified hexanal and propanal as predominant volatile compounds, along with 2-ethylfuran; propan-3-ol; valeraldehyde. The Tween 40 only nanoemulsion sample showed formation of lower concentrations of volatiles compared to lecithin samples. Formation of hexanal and propanal remained stable at lower temperatures although higher concentrations were found in nanoemulsions than bulk oil. The lecithin only sample had formation of higher concentrations of volatiles at increased temperatures despite having significantly larger droplet size ranges than the other samples. Conclusions: Propanal and hexanal were the most prevalent of five volatile compounds detected in bulk oil and lecithin and/or Tween 40 nanoemulsions. Oxidation compounds remained more stable at lower temperatures indicating suitability for enrichment of refrigerated foods. Further research to evaluate the oxidation stability of these systems 35 within food matrices is warranted.
CitationLane, K. E., Zhou, Q., Robinson, S. & Weili, L. (2019). The composition and oxidative stability of vegetarian omega-3 algal oil nanoemulsions suitable for functional food enrichment. Journal of the Science of Food and Agriculture, 100(2), 695-704. https://doi.org/10.1002/jsfa.10069
PublisherWiley Online Library
DescriptionThis is the peer reviewed version of the following article: Lane, K. E., Zhou, Q., Robinson, S., & Li, W. (2019). The composition and oxidative stability of vegetarian omega‐3 algal oil nanoemulsions suitable for functional food enrichment. Journal of the Science of Food and Agriculture, which has been published in final form at https://doi.org/10.1002/jsfa.10069. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions.
The following license files are associated with this item:
- Creative Commons
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivatives 4.0 International