Introduction to delivery systems and stability issues

Ann-Dorit Moltke Sørensen; Pedro J. García-Moreno; Betül Yesiltas; Charlotte Jacobsen

doi:10.1016/B978-0-12-821391-9.00015-6

Introduction to delivery systems and stability issues

Ann-Dorit Moltke Sørensen, Pedro J. García-Moreno, Betül Yesiltas, Charlotte Jacobsen

University of Granada

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

Abstract

Fortifying food with omega-3 (n-3) long chain (LC) polyunsaturated fatty acids (PUFA) by using a delivery system can be an advantage, since a physical barrier is created covering the unsaturated lipids, which might protect the lipids from oxidative degradation. Omega-3 delivery systems are both in liquid (e.g., oil-in-water emulsions) and solid (e.g., nano-microcapsules/particles) forms. The latter relies on further processing of oil-in-water emulsions. In all cases, the production and stability of the delivery systems need to be optimized to avoid both physical destabilization and oxidative deterioration. Emulsion instability will result in decreased quality and will promote oxidative deterioration with nutritive loss of the healthy omega-3 LC PUFAs. This chapter introduces different physical and oxidative (chemical) stability issues related to emulsions.

Original language	English
Title of host publication	Omega-3 Delivery Systems : Production, Physical Characterization and Oxidative Stability
Editors	Pedro J. García-Moreno, Charlotte Jacobsen, Ann-Dorit Moltke Sørensen, Betül Yesiltas
Publisher	Academic Press
Publication date	2021
Pages	107-117
Chapter	5
ISBN (Print)	978-0-12-821391-9
DOIs	https://doi.org/10.1016/B978-0-12-821391-9.00015-6
Publication status	Published - 2021

Keywords

Antioxidants
Cut-off effect
Delivery system
n-3 o/w emulsion
Oxidative stability
Physical stability
Polar paradox

Access to Document

10.1016/B978-0-12-821391-9.00015-6

OpenUrl availability

Full text

Cite this

Sørensen, A.-D. M., García-Moreno, P. J., Yesiltas, B., & Jacobsen, C. (2021). Introduction to delivery systems and stability issues. In P. J. García-Moreno, C. Jacobsen, A.-D. M. Sørensen, & B. Yesiltas (Eds.), Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability (pp. 107-117). Academic Press. https://doi.org/10.1016/B978-0-12-821391-9.00015-6

@inbook{e34ffe263062494c9f9976cd07758e25,

title = "Introduction to delivery systems and stability issues",

abstract = "Fortifying food with omega-3 (n-3) long chain (LC) polyunsaturated fatty acids (PUFA) by using a delivery system can be an advantage, since a physical barrier is created covering the unsaturated lipids, which might protect the lipids from oxidative degradation. Omega-3 delivery systems are both in liquid (e.g., oil-in-water emulsions) and solid (e.g., nano-microcapsules/particles) forms. The latter relies on further processing of oil-in-water emulsions. In all cases, the production and stability of the delivery systems need to be optimized to avoid both physical destabilization and oxidative deterioration. Emulsion instability will result in decreased quality and will promote oxidative deterioration with nutritive loss of the healthy omega-3 LC PUFAs. This chapter introduces different physical and oxidative (chemical) stability issues related to emulsions.",

keywords = "Antioxidants, Cut-off effect, Delivery system, n-3 o/w emulsion, Oxidative stability, Physical stability, Polar paradox",

author = "S{\o}rensen, {Ann-Dorit Moltke} and Garc{\'i}a-Moreno, {Pedro J.} and Bet{\"u}l Yesiltas and Charlotte Jacobsen",

year = "2021",

doi = "10.1016/B978-0-12-821391-9.00015-6",

language = "English",

isbn = "978-0-12-821391-9",

pages = "107--117",

editor = "Garc{\'i}a-Moreno, {Pedro J. } and Jacobsen, {Charlotte } and S{\o}rensen, {Ann-Dorit Moltke} and Yesiltas, {Bet{\"u}l }",

booktitle = "Omega-3 Delivery Systems",

publisher = "Academic Press",

address = "United States",

}

Introduction to delivery systems and stability issues. / Sørensen, Ann-Dorit Moltke; García-Moreno, Pedro J.; Yesiltas, Betül et al.
Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability. ed. / Pedro J. García-Moreno; Charlotte Jacobsen; Ann-Dorit Moltke Sørensen; Betül Yesiltas. Academic Press, 2021. p. 107-117.

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

TY - CHAP

T1 - Introduction to delivery systems and stability issues

AU - Sørensen, Ann-Dorit Moltke

AU - García-Moreno, Pedro J.

AU - Yesiltas, Betül

AU - Jacobsen, Charlotte

PY - 2021

Y1 - 2021

N2 - Fortifying food with omega-3 (n-3) long chain (LC) polyunsaturated fatty acids (PUFA) by using a delivery system can be an advantage, since a physical barrier is created covering the unsaturated lipids, which might protect the lipids from oxidative degradation. Omega-3 delivery systems are both in liquid (e.g., oil-in-water emulsions) and solid (e.g., nano-microcapsules/particles) forms. The latter relies on further processing of oil-in-water emulsions. In all cases, the production and stability of the delivery systems need to be optimized to avoid both physical destabilization and oxidative deterioration. Emulsion instability will result in decreased quality and will promote oxidative deterioration with nutritive loss of the healthy omega-3 LC PUFAs. This chapter introduces different physical and oxidative (chemical) stability issues related to emulsions.

AB - Fortifying food with omega-3 (n-3) long chain (LC) polyunsaturated fatty acids (PUFA) by using a delivery system can be an advantage, since a physical barrier is created covering the unsaturated lipids, which might protect the lipids from oxidative degradation. Omega-3 delivery systems are both in liquid (e.g., oil-in-water emulsions) and solid (e.g., nano-microcapsules/particles) forms. The latter relies on further processing of oil-in-water emulsions. In all cases, the production and stability of the delivery systems need to be optimized to avoid both physical destabilization and oxidative deterioration. Emulsion instability will result in decreased quality and will promote oxidative deterioration with nutritive loss of the healthy omega-3 LC PUFAs. This chapter introduces different physical and oxidative (chemical) stability issues related to emulsions.

KW - Antioxidants

KW - Cut-off effect

KW - Delivery system

KW - n-3 o/w emulsion

KW - Oxidative stability

KW - Physical stability

KW - Polar paradox

U2 - 10.1016/B978-0-12-821391-9.00015-6

DO - 10.1016/B978-0-12-821391-9.00015-6

M3 - Book chapter

SN - 978-0-12-821391-9

SP - 107

EP - 117

BT - Omega-3 Delivery Systems

A2 - García-Moreno, Pedro J.

A2 - Jacobsen, Charlotte

A2 - Sørensen, Ann-Dorit Moltke

A2 - Yesiltas, Betül

PB - Academic Press

ER -

Introduction to delivery systems and stability issues

Abstract

Keywords

Access to Document

OpenUrl availability

Fingerprint

Cite this