Development of food-grade nanoemulsions and emulsions for delivery of omega-3 fatty acids: opportunities and obstacles in the food industry

Walker, Rebecca; Decker, Eric A.; McClements, David Julian

doi:10.1039/c4fo00723a

Cited by 216 publications

(135 citation statements)

References 117 publications

(349 reference statements)

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“…97 Numerous in vitro and in vivo studies have shown that delivering these bioactive agents within nanoparticles (rather than within larger particles or in bulk phases) can greatly increase their bioavailability. For example, nanoemulsions have been shown to increase the bioaccessibility or bioavailability of carotenoids, 128 curcumin, 129 coenzyme Q10, 130,131 ω-3 fatty acids, 132 and fat-soluble vitamins. 133 There are a number of different physicochemical mechanisms that may be responsible for this improvement.…”

Section: Potential Mechanisms Of Action Of Nanoparticle Toxicitymentioning

confidence: 99%

Is nano safe in foods? Establishing the factors impacting the gastrointestinal fate and toxicity of organic and inorganic food-grade nanoparticles

2017

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Nanotechnology offers the food industry a number of new approaches for improving the quality, shelf life, safety, and healthiness of foods. Nevertheless, there is concern from consumers, regulatory agencies, and the food industry about potential adverse effects (toxicity) associated with the application of nanotechnology in foods. In particular, there is concern about the direct incorporation of engineered nanoparticles into foods, such as those used as delivery systems for colors, flavors, preservatives, nutrients, and nutraceuticals, or those used to modify the optical, rheological, or flow properties of foods or food packaging. This review article summarizes the application of both inorganic (silver, iron oxide, titanium dioxide, silicon dioxide, and zinc oxide) and organic (lipid, protein, and carbohydrate) nanoparticles in foods, highlights the most important nanoparticle characteristics that influence their behavior, discusses the importance of food matrix and gastrointestinal tract effects on nanoparticle properties, emphasizes potential toxicity mechanisms of different food-grade nanoparticles, and stresses important areas where research is still needed. The authors note that nanoparticles are already present in many natural and processed foods, and that new kinds of nanoparticles may be utilized as functional ingredients by the food industry in the future. Many of these nanoparticles are unlikely to have adverse affects on human health, but there is evidence that some of them could have harmful effects and that future studies are required.

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Section: Potential Mechanisms Of Action Of Nanoparticle Toxicitymentioning

confidence: 99%

Is nano safe in foods? Establishing the factors impacting the gastrointestinal fate and toxicity of organic and inorganic food-grade nanoparticles

2017

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“…The free fatty acids released from lipid digestion contributed to formation of anionic species that further increased the negative charge (Salvia‐Trujillo, Qian, Martin‐Belloso, & McClements, 2013a). However, the fish oil emulsion showed a relatively lower zeta potential after digestion, which was possibly because that the free fatty acids were not fully released as a result of its low degree of lipolysis under intestinal conditions (Komaiko, Sastrosubroto, & McClements, 2016; Walker, Decker, & McClements, 2015). …”

Section: Resultsmentioning

confidence: 99%

“…Additionally, LCT forms mixed micelles with relatively large hydrophobic domains suitable to deliver beta‐carotene (Zhang et al., 2016). However, the bioaccessibility of fish oil carried beta‐carotene was significantly lower than corn oil or palm oil, which was probably because of its special lipid composition (Komaiko et al., 2016; Ulven et al., 2011; Walker et al., 2015). Qian et al., (2012b) applied orange oil abundant of short‐length carbon chain to form beta‐carotene nanoemulsion, in which the bioaccessibility of beta‐carotene was close to zero.…”

Section: Resultsmentioning

confidence: 99%

Stability and in vitro digestibility of beta‐carotene in nanoemulsions fabricated with different carrier oils

Zhou

Wang

et al. 2018

Food Science & Nutrition

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Beta‐carotene, the main dietary source of provitamin A, is required for maintaining optimum human health. The bioaccessibility of beta‐carotene can be greatly improved when ingested with fat. Therefore, the aim of the current study was to select proper oils (palm oil, coconut oil, fish oil, and corn oil) as a carrier to form stable nanoemulsion that can effectively enhance the bioaccessibility of beta‐carotene. The nanoemulsion was formulated with 90% (v/v) aqueous solution (2% whey protein isolate, WPI, w/v) and 10% (v/v) dispersed oil. The in vitro digestion experiment of nanoemulsions showed that the bioaccessibility of beta‐carotene was as followed in order: palm oil = corn oil > fish oil > coconut oil (p < 0.05). The particle size of the nanoemulsion (initial particle size = 168–185 nm) was below 200 nm during 42 days’ storage at 25°C. The retention rates of beta‐carotene in nanoemulsions were 69.36%, 63.81%, 49.58%, and 54.91% with palm oil, coconut oil, fish oil, and corn oil, respectively. However, the particle size of the nanoemulsion increased significantly in the accelerated experiment at 55°C (p < 0.05), in which the retention rates of beta‐carotene were 48.56%, 43.41%, 29.35%, and 33.60% with palm oil, coconut oil, fish oil, and corn oil, respectively. From above, we conclude that WPI‐stabilized beta‐carotene nanoemulsion with palm oil as the carrier is the most suitable system to increase bioaccessibility and stability of lipid‐soluble bioactive compounds such as beta‐carotene.

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“…The incorporation of algae oil into foods using nanoemulsion has the potential to improve LC3PUFA bioavailability (7) . However, nanoemulsion may also affect the shelf life of foods as increased droplet surface areas may lead to lipid oxidation (8) .The aim of the present single-blinded sensory evaluation study was to determine whether study participants (n = 62) could detect differences when an algae oil nanoemulsion was integrated with a strawberry yogurt and tasted after storage over 2, 9 and 16 days at 4°C. All samples were prepared using breakfast drinking yogurt, natural sweetener and strawberry flavouring.…”

mentioning

confidence: 99%

mentioning

confidence: 99%

Product shelf life evaluation of an enriched yogurt drink containing an omega-3 nanoemulsion with enhanced bioavailability

Lane

Smith

et al. 2015

Proc. Nutr. Soc.

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Long chain omega-3 polyunsaturated fatty acids (LC3PUFA) have been linked to a range of health benefits, throughout the life cycle (1) . Dietary surveys indicate that LC3PUFA are currently under consumed, particularly amongst vegetarians/vegans, adult men, pregnant/breast feeding women, infants, non-fish eaters and certain ethnic groups (2)(3)(4) . New food vehicles such as micro algae oils have been developed to bridge this gap (5) .Nanoemulsions are systems with droplet sizes in range of 20 to 500 nm (6) . The incorporation of algae oil into foods using nanoemulsion has the potential to improve LC3PUFA bioavailability (7) . However, nanoemulsion may also affect the shelf life of foods as increased droplet surface areas may lead to lipid oxidation (8) .The aim of the present single-blinded sensory evaluation study was to determine whether study participants (n = 62) could detect differences when an algae oil nanoemulsion was integrated with a strawberry yogurt and tasted after storage over 2, 9 and 16 days at 4°C. All samples were prepared using breakfast drinking yogurt, natural sweetener and strawberry flavouring. Products were fortified with nanoemulsified high docosahexaenoic acid (DHA) algae oil to give a dose of 632 mg DHA/100 g yogurt. A full microbial analysis over 23 days established product safety.To determine how shelf life may be affected, seven sensory attributes were chosen to assess consumer acceptability: 1) smell, 2) appearance, 3) flavour, 4) texture, 5) consistency, 6) aftertaste and 7) overall acceptability. Attributes were rated using a 9-point hedonic scale.Results were analysed using one and two-factor repeated measures ANOVA tests with Tukey and Duncan's tests and a Bonferroni correction at 5 per cent. No statistically significant differences were found within the 3 samples when the appearance and consistency was compared. The consistency of the day 16 sample was rated closest to 'just right' (midscale). However, refrigerated storage significantly improved the aroma, flavour, texture, aftertaste and acceptability of the enriched strawberry yogurt drink when compared at 3 intervals over a 16 day period. This may be due to the use of yogurt as a carrier vehicle, the strawberry flavouring and/or changes in nanoemulsion particle sizes over the storage period (9) .

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Development of food-grade nanoemulsions and emulsions for delivery of omega-3 fatty acids: opportunities and obstacles in the food industry

Cited by 216 publications

References 117 publications

Is nano safe in foods? Establishing the factors impacting the gastrointestinal fate and toxicity of organic and inorganic food-grade nanoparticles

Is nano safe in foods? Establishing the factors impacting the gastrointestinal fate and toxicity of organic and inorganic food-grade nanoparticles

Stability and in vitro digestibility of beta‐carotene in nanoemulsions fabricated with different carrier oils

Product shelf life evaluation of an enriched yogurt drink containing an omega-3 nanoemulsion with enhanced bioavailability

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