Oil-in-water emulsions as a delivery system for n-3 fatty acids in meat products

Salminen, Hanna; Herrmann, Kurt; Weiß, Jochen

doi:10.1016/j.meatsci.2012.11.035

Cited by 41 publications

(18 citation statements)

References 33 publications

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“…The attitude of consumers towards nuggets spicy aromatic notes appears to be positive because, as noted above, good acceptability was recorded and spicy had relatively good scores (around 5 out of 10). The mask effect of off‐flavors of spices has been reported previously in other meat products enriched in ω ‐3 fatty acids, such as sausages …”

Section: Resultssupporting

confidence: 60%

“…However, in fish products, the typical aldehyde used as an oxidation marker is propanal because its formation from the oxidation of ω ‐3 PUFA appears to require a lower activation energy than that for the formation of hexanal . Indeed, in other meat products (sausages) enriched in ω ‐3, the propanal concentration during oxidation was higher than that of hexanal . Thus, it is remarkable that propanal was not detected in any of the chicken nuggets in the present study.…”

Section: Resultsmentioning

confidence: 52%

See 1 more Smart Citation

Improving the lipid profile of ready‐to‐cook meat products by addition of omega‐3 microcapsules: effect on oxidation and sensory analysis

et al. 2018

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Section: Resultssupporting

confidence: 60%

Section: Resultsmentioning

confidence: 52%

Improving the lipid profile of ready‐to‐cook meat products by addition of omega‐3 microcapsules: effect on oxidation and sensory analysis

et al. 2018

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“…Real or model food matrices incorporating unsaturated oils as preformed emulsions or as oil droplets dispersed during the process have also been investigated. Examples of food matrices range from milk (Let and others , ; Sorensen and others ), infant formulas (Zou and Akoh ), yogurt (Nielsen and others ), salad dressing (Let and others ), mayonnaise (Sorensen and others ; Raudsepp and others ), cereal bars (Nielsen and Jacobsen ), cream cheese (Horn and others ), or meat‐based products (Delgado‐Pando and others ; Salminen and others ).…”

Section: Lipid Oxidation In Emulsions: Preliminary Statementsmentioning

confidence: 99%

Lipid Oxidation in Oil‐in‐Water Emulsions: Involvement of the Interfacial Layer

Berton‐Carabin

Ropers

Génot

2014

Comp Rev Food Sci Food Safe

480

372

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More polyunsaturated fats in processed foods and fewer additives are a huge demand of public health agencies and consumers. Consequently, although foods have an enhanced tendency to oxidize, the usage of antioxidants, especially synthetic antioxidants, is restrained. An alternate solution is to better control the localization of reactants inside the food matrix to limit oxidation. This review establishes the state-of-the-art on lipid oxidation in oil-in-water (O/W) emulsions, with an emphasis on the role of the interfacial region, a critical area in the system in that respect. We first provide a summary on the essential basic knowledge regarding (i) the structure of O/W emulsions and interfaces and (ii) the general mechanisms of lipid oxidation. Then, we discuss the factors involved in the development of lipid oxidation in O/W emulsions with a special focus on the role played by the interfacial region. The multiple effects that can be attributed to emulsifiers according to their chemical structure and their location, and the interrelationships between the parameters that define the physicochemistry and structure of emulsions are highlighted. This work sheds new light on the interpretation of reported results that are sometimes ambiguous or contradictory.

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“…However, its application as a bioactive ingredient is currently limited by its poor water solubility (hindering its incorporation into many food products) and low bioavailability (which means that its health-promotion effects may not be effective) (Ahmed, Li, McClements, & Xiao, 2012). Emulsion-based delivery systems are one of the vehicles that are being increasingly used to both protect and deliver lipophilic bioactive compounds (increasing their bioavailability) and to achieve their incorporation into food products (Salminen, Herrmann, & Weiss, 2013). These systems can be produced entirely from bio-based materials, using simple processing operations such as blending or homogenization (Tokle & McClements, 2011).…”

Section: Introductionmentioning

confidence: 99%

In vitro behaviour of curcumin nanoemulsions stabilized by biopolymer emulsifiers – Effect of interfacial composition

2016

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a b s t r a c tNanoemulsions present a high potential to be used in food products due to their advantages over conventional emulsions (e.g. higher stability to gravitational separation and droplet aggregation and enhanced bioavailability of encapsulated compounds), however their application to foods is hindered by some concerns about potential risks associated with their ingestion. The knowledge of the behaviour of nanoemulsions as well as the fate of bioactive compounds encapsulated within them in the gastrointestinal (GI) tract is of utmost importance to assess their safety for human consumption and to produce delivery systems that provide an optimized bioactivity of the encapsulated compound. In this work, a dynamic gastrointestinal model, comprising the simulation of stomach, duodenum, jejunum and ileum, was used to evaluate the behaviour of curcumin nanoemulsions stabilized by biopolymer emulsifiers (lactoferrin and lactoferrin/alginate multilayer structure) under GI conditions. The interfacial characteristics of curcumin nanoemulsions had a significant impact on their physicochemical stability within the simulated GI tract. Also, results suggested that alginate coating may be able to control the rate of lipid digestion and free fatty acids adsorption within the GI tract, but the encapsulated lipid is digested at the same extent, releasing the lipophilic bioactive compound. This work contributes to an improved understanding of how multilayer nanoemulsions behave within the GI tract and this knowledge will be useful for the optimization of delivery systems that improve the physicochemical stability of emulsions in food products, while still releasing encapsulated lipophilic bioactive compounds.

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Oil-in-water emulsions as a delivery system for n-3 fatty acids in meat products

Cited by 41 publications

References 33 publications

Improving the lipid profile of ready‐to‐cook meat products by addition of omega‐3 microcapsules: effect on oxidation and sensory analysis

Improving the lipid profile of ready‐to‐cook meat products by addition of omega‐3 microcapsules: effect on oxidation and sensory analysis

Lipid Oxidation in Oil‐in‐Water Emulsions: Involvement of the Interfacial Layer

In vitro behaviour of curcumin nanoemulsions stabilized by biopolymer emulsifiers – Effect of interfacial composition

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