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Lane, KE; Li, Weili; Smith, C; Derbyshire, E
Publisher: Elsevier
Languages: English
Types: Article
Subjects: RA0421, QP
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 acids (LC3PUFA) 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 whilst improving the bioavailability of LC3PUFA. Oil in water nanoemulsion systems were successfully created using ultrasound with oil loads of up to 50 vol % using vegetarian LC3PUFA oils. Nanoemulsions containing 50 vol % flaxseed and algae oil were created with mean droplet size measurements of 192 and 182nm respectively using combinations of the emulsifiers Tween 40 and lecithin. This technique could be applied to create vegetarian LC3PUFA nanoemulsions suitable for integration into enriched functional food products with the potential to increase LC3PUFA intakes and bioavailability.
  • The results below are discovered through our pilot algorithms. Let us know how we are doing!

    • Aberg, M. A., Aberg, N., Brisman, J., Sundberg, R., Winkvist, A., & Toren, K. (2009). Fish intake of Swedish male adolescents is a predictor of cognitive performance. Acta Paediatricia, 98(3), 555-560
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    • Akhtar, M., Murray, B. S., & Dickinson, E. (2006). Perception of creaminess of model oil-inwater dairy emulsions: Influence of the shear-thinning nature of a viscosity-controlling hydrocolloid. Food Hydrocolloids, 20(6), 839-847
    • Alamed, J., McClements, D. J., & Decker, E. A. (2006). Influence of heat processing and calcium ions on the ability of EDTA to inhibit lipid oxidation in oil-in-water emulsions containing omega-3 fatty acids. Food Chemistry, 95(4), 585-590
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    • Armand, M., Pasquier, B., André, M., Borel, P., Senft, M., Peyrot, J., Lairon, D. (1999). Digestion and absorption of 2 fat emulsions with different droplet sizes in the human digestive tract. The American Journal of Clinical Nutrition, 70(6), 1096-1106
    • Arterburn, L. M., Oken, H. A., Hoffman, J. P., Bailey-Hall, E., G.Chung, Rom, D., . . . McCarthy, D. (2007). Bioequivalence of docosahexaenoic acid from different algal oils in capsules and in a DHA fortified food. Lipids, 42(11), 1011-1024
    • Augustin, M. A., Bhail, S., Cheng, L. J., Shen, Z., Øiseth, S., & Sanguansri, L. (2015). Use of whole buttermilk for microencapsulation of omega-3 oils. Journal of Functional Foods, 19, Part B, 859-867
    • Bates, B., Lennox, A., Prentice, A., Bates, C., Page, P., Nicholson, S., & Swan, G. (2014). National Diet and Nutrition Survey: Results from Years 1-4 (combined) of the rolling programme (2008/2009 - 2011/12). London Public Health England.
    • Bates, B., Lennox, A., Prentice, A., Bates, C., & Swan, G. (2012). National Diet and Nutrition Survey. Headline results from Years 1, 2 and 3 (combined) of the Rolling Programme (2008/2009 - 2010/11). London The Department of Health and the Food Standards Agency Lane, K. E., Derbyshire, E. J., Li, W., & Smith, C. J. (2012). United Kingdom Patent No. 1222829.2 Manchester Metropolitan University. UK
    • Lane, K. E., Li, W., Smith, C., & Derbyshire, E. J. (2014b). The bioavailability of an omega-3-rich algal oil is improved by nanoemulsion technology using yogurt as a food vehicle. International Journal of Food Science & Technology, 49(5), 1264-1271
    • Lane, K. E., Li, W., Smith, C., & Derbyshire, E. J. (2014c). Nanoemulsion of high DHA vegetarian algal oil enhances DHA bioavailability - a randomised crossover trial. Proceedings of the Nutrition Society, 73(OCE2)
    • Lee, L. L., Niknafs, N., Hancocks, R. D., & Norton, I. T. (2012). Emulsification: Mechanistic understanding. Trends in Food Science & Technology, 31(155), 72-78
    • Lemahieu, C., Bruneel, C., Ryckebosch, E., Muylaert, K., Buyse, J., & Foubert, I. (2015). Impact of different omega-3 polyunsaturated fatty acid (n-3 PUFA) sources (flaxseed, Isochrysis galbana, fish oil and DHA Gold) on n-3 LC-PUFA enrichment (efficiency) in the egg yolk. Journal of Functional Foods, 19, Part B, 821-827
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  • Discovered through pilot similarity algorithms. Send us your feedback.

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