Lane, KE, Li, Weili, Smith, C and Derbyshire, E (2016) The development of vegetarian omega-3 oil in water nanoemulsions suitable for integration into functional food products. Journal of Functional Foods, 23. pp. 306-314. ISSN 1756-4646

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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 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.

Item Type:	Article
Uncontrolled Keywords:	1111 Nutrition And Dietetics, 0908 Food Sciences
Subjects:	Q Science > QP Physiology R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine
Divisions:	Sport Studies, Leisure & Nutrition (closed 31 Aug 19)
Publisher:	Elsevier
Date Deposited:	26 Feb 2016 12:26
Last Modified:	04 Sep 2021 13:55
DOI or ID number:	10.1016/j.jff.2016.02.043
URI:	https://researchonline.ljmu.ac.uk/id/eprint/2124

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