Omega-3 fatty acids provide many health benefits, from reducing cardiovascular disease to improving mental health, and consumer interest in foods enriched with omega-3 fatty acids is increasing. Formulating a product enriched with these fatty acids that is stable and has an acceptable flavour is challenging. Food enrichment with omega-3 fatty acids provides an overview of key topics in this area.Part one, an introductory section, reviews sources of omega-3 fatty acids and their health benefits. Chapters in part two explore the stabilisation of both fish oil itself and foods enriched with…mehr
Omega-3 fatty acids provide many health benefits, from reducing cardiovascular disease to improving mental health, and consumer interest in foods enriched with omega-3 fatty acids is increasing. Formulating a product enriched with these fatty acids that is stable and has an acceptable flavour is challenging. Food enrichment with omega-3 fatty acids provides an overview of key topics in this area.Part one, an introductory section, reviews sources of omega-3 fatty acids and their health benefits. Chapters in part two explore the stabilisation of both fish oil itself and foods enriched with omega-3 fatty acids. Part three focuses on the fortification of different types of foods and beverages with omega-3 fatty acids, including meat products, by the modification of animal diets and other methods, infant formula and baked goods. Finally, part four highlights new directions in the field and discusses algal oil as a source of omega-3 fatty acids and labelling and claims in foods containing omega-3 fatty acids.Food enrichment with omega-3 fatty acids is a standard reference for professionals in the functional foods industry involved with research, development and quality assessment and for researchers in academia interested in food lipids, oxidation and functional foods.
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Produktdetails
Woodhead Publishing Series in Food Science, Technology and Nutrition
Charlotte Jacobsen, PhD, is a Professor in BioactivesdAnalysis and Application. She leads the Research group for BioactivesdAnalysis and Applications at the National Food Institute, Technical University of Denmark. She is internationally renowned for her research in lipid oxidation of omega-3-enriched foods, and she has received several awards including the Danish Danisco price 2003 (40.000 $), the French La Médaille Chevreul 2010 awarded by Association Francaise pour l'étude des Corps Gras, the Norman medal from Deutsche Gesellschaft f?ur Fettwissenschaft e.V. (2020), the Stephen S. Chang award (2021), and two best paper awards from the American Oil Chemist's Society. She was appointed by EFSA as an expert in the Fish Oil Working Group under the Biohazard Panel to evaluate the potential hazard associated with human intake of refined fish oil. Her publication list includes more than 230 peer-reviewed manuscripts and book chapters.
Nina Skall Nielsen works at the National Food Institute, Technical University of Denmark (DTU), Denmark.
Anna Frisenfeldt Horn works at the National Food Institute, Technical University of Denmark (DTU), Denmark.
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Woodhead Publishing Series in Food Science, Technology and Nutrition
Preface
Part I: Background to omega-3 food enrichment
Chapter 1: Nutritional benefits of omega-3 fatty acids
Abstract:
1.1 Introduction
1.2 Dietary sources and typical intakes of omega-3 fatty acids
1.3 Marine omega-3 fatty acids
1.4 Health effects of a-linolenic acid
1.5 Future trends
1.6 Conclusion
1.7 Sources of further information and advice
1.9 Appendix: abbreviations
Chapter 2: Sources of omega-3 fatty acids
Abstract:
2.1 Introduction
2.2 Background
2.3 Marine oils in perspective
2.4 Current and alternative marine oils
2.5 Krill and single-cell marine oils
2.6 Wild fish and other marine oils
2.7 Species farmed for marine oils
2.8 Sustainability and certifications
2.9 Plant sources
2.10 Conclusion and future trends
Part II: Stabilisation of fish oil and foods enriched with omega-3 fatty acids
Chapter 3: Impact of extraction, refining and concentration stages on the stability of fish oil
Abstract:
3.1 Introduction
3.2 Methods for the extraction, refining and concentration of fish oil
3.3 Impact of extraction, refining and concentration stages on oil stability
3.4 Conclusion and future trends
3.5 Sources of further information and advice
Chapter 4: Stabilization of omega-3 oils and enriched foods using antioxidants
Abstract:
4.1 Introduction
4.2 Lipid oxidation and antioxidant reactions
4.3 Antioxidant protection of oils and oil-based products
4.4 Antioxidant protection of other food products
4.5 Future trends
4.6 Conclusion
Chapter 5: Stabilization of omega-3 oils and enriched foods using emulsifiers
Abstract:
5.1 Introduction
5.2 Reasons for using emulsifiers
5.3 Emulsifiers for omega-3 polyunsaturated fatty acid (PUFA) delivery systems and emulsified foods
5.4 Emulsifiers and lipid oxidation
5.5 The impact of emulsifiers and emulsification on flavour and texture perception
5.6 Applications of emulsifiers to stabilize delivery systems and foods enriched with omega-3 PUFA
5.7 Future trends
5.8 Sources of further information
5.9 Acknowledgements
Chapter 6: Spray drying and encapsulation of omega-3 oils
Abstract:
6.1 Introduction
6.2 Microencapsulation methods for stabilizing omega-3 oils in food
6.3 Emulsion assemblies for omega-3 oils
6.4 Microencapsulation techniques for stabilizing omega-3 oils
6.5 Characteristics and analysis of microencapsulated omega-3 oil products
6.6 Conclusion and future trends
Chapter 7: Analysis of omega-3 fatty acids in foods and supplements
Abstract:
7.1 Introduction
7.2 The analysis of omega-3 oils by gas-liquid chromatography/flame ionization detector (GC/FID)
7.3 The measurement of omega-3 levels in foods
7.4 Methyl esters and other fatty acid derivatives
7.5 'One-step' methods combining extraction, digestion and derivatization
7.6 Examples in literature of the analysis of omega-3 containing foods
7.7 Alternative analytical methods for omega-3 analysis
7.8 Future trends
7.9 Sources of further information and advice
Part III: Food enrichment with omega-3 fatty acids
Chapter 8: Modification of animal diets for the enrichment of dairy and meat products with omega-3 fatty acids
Abstract:
8.1 Introduction
8.2 Sources of omega-3 fatty acids
8.3 Feeds that increase omega-3 fatty acids in ruminant milk and meat
8.4 Increasing omega-3 fatty acids in animal diets