Abstract
During the last thirty years there has been an increasing interest in omega-3 polyunsaturated fatty acids (PUFA) for nutritional applications. However, due to their polyunsaturated nature omega-3 PUFA are highly
susceptible to lipid oxidation, which will lead to formation of undesirable fishy and rancid off-flavours. Such off-flavours can lead to consumer rejection of omega-3 enriched foods. Important issues to address in order to avoid lipid oxidation are: (1) processing conditions and product composition, (2) omega-3 PUFA source and delivery system, and (3) addition of antioxidants. This chapter will summarise our current knowledge about these issues in a range of different omega-3 enriched foods.
susceptible to lipid oxidation, which will lead to formation of undesirable fishy and rancid off-flavours. Such off-flavours can lead to consumer rejection of omega-3 enriched foods. Important issues to address in order to avoid lipid oxidation are: (1) processing conditions and product composition, (2) omega-3 PUFA source and delivery system, and (3) addition of antioxidants. This chapter will summarise our current knowledge about these issues in a range of different omega-3 enriched foods.
| Original language | English |
|---|---|
| Title of host publication | Oxidation in foods and beverages and antioxidant applications |
| Publisher | Woodhead Publishing |
| Publication date | 2010 |
| Pages | 156-182 |
| Chapter | 5 |
| Publication status | Published - 2010 |