Prevention of lipid oxidation in omega-3 enriched oofds by antioxidants and the use of delivery systems.

Charlotte Jacobsen (Invited author)

Research output: Contribution to conferenceConference abstract for conferenceResearch

Abstract

Due to the health beneficial effects of marine omega-3 fatty acids there is an increasing interest in developing functional foods containing these healthy fatty acids. However, such foods are very susceptible to lipid oxidation, which will give rise to undesirable off-flavours and unhealthy oxidation products. Efficients strategies to prevent lipid oxidation are therefore required. Such strategies include addition of antioxidants or the use of omega-3 delivery emulsions. However, antioxidant efficacy in complex omega-3 enriched foods are influenced by many factors including the lipophilicity of the antioxidants. Selection of the optimal antioxidant system is therefore a major challenge. Likewise, a range of factors can influence the ability of omega-3 delivery systems to protect the omega-3 fatty acids against oxidation after addition to food systems. These challenges will be discussed in this presentation and examples from the authors own research on antioxidants and omega-3 delivery systems will be given.
Original languageEnglish
Publication date2011
Publication statusPublished - 2011
Event4th International Conference and Exhibition of the International Society for Nutraceuticals and Functional Food - Sapporo, Japan
Duration: 14 Nov 201117 Nov 2011
Conference number: 4

Conference

Conference4th International Conference and Exhibition of the International Society for Nutraceuticals and Functional Food
Number4
CountryJapan
CitySapporo
Period14/11/201117/11/2011

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