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The oxidative stability of omega-3 oil-in-water nanoemulsion systems suitable for functional food enrichment: A systematic review of the literature

Bush, LA and Stevenson, L and Lane, KE The oxidative stability of omega-3 oil-in-water nanoemulsion systems suitable for functional food enrichment: A systematic review of the literature. Critical Reviews in Food Science and Nutrition. ISSN 1040-8398 (Accepted)

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Abstract

There is growing demand for functional food products enriched with long chain omega-3 fatty acids (LCω3PUFA). Nanoemulsions, systems with extremely small droplet sizes have been shown to increase LCω3PUFA bioavailability. However, nanoemulsion creation and processing methods may impact on the oxidative stability of these systems. The present systematic review collates information from studies that evaluated the oxidative stability of LCω3PUFA nanoemulsions suitable for use in functional foods. The systematic search identified seventeen articles published during the last 10 years. Researchers used a range surfactants and antioxidants to create systems which were evaluated from 7 to 100 days of storage. Nanoemulsions were created using synthetic and natural emulsifiers, with natural sources offering equivalent or increased oxidative stability compared to synthetic sources, which is useful as consumers are demanding natural, cleaner label food products. Equivalent vegetarian sources of LCω3PUFA found in fish oils such as algal oils are promising as they provide direct sources without the need for conversion in the human metabolic pathway. Quillaja saponin is a promising natural emulsifier that can produce nanoemulsion systems with equivalent/increased oxidative stability in comparison to other emulsifiers. Further studies to evaluate the oxidative stability of quillaja saponin nanoemulsions combined with algal sources of LCω3PUFA are warranted.

Item Type: Article
Uncontrolled Keywords: 0908 Food Sciences, 1111 Nutrition And Dietetics, 0702 Animal Production
Subjects: T Technology > TX Home economics > TX341 Nutrition. Foods and food supply
Divisions: School of Sport Studies, Leisure and Nutrition
Sport & Exercise Sciences
Publisher: Taylor & Francis
Date Deposited: 23 Oct 2017 09:26
Last Modified: 23 Oct 2017 09:26
URI: http://researchonline.ljmu.ac.uk/id/eprint/7397

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