The development of vegetarian omega-3 oil in water nanoemulsions suitable for integration into functional food products

Lane, Katie; Li, Weili; Smith, Christopher J.; Derbyshire, Emma

doi:10.1016/j.jff.2016.02.043

Cited by 35 publications

(20 citation statements)

References 53 publications

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“…The 50% (w/w) oil‐in‐water nanoemulsions of LCn3PUFA algal oil were prepared using the method developed by Lane et al . in which 6% (w/w) of the selected emulsifiers, namely lecithin, Tween 40 and an equal ratio Tween 40 and lecithin (3% w/w of each), were used.…”

Section: Methodsmentioning

confidence: 99%

“…The droplet size of emulsion samples prepared was determined by Mastersizer 3000 laser light‐scattering analyzer (Malvern Instruments Ltd, Malvern, UK) with a small sample dispersion unit set 2400 rpm. For the emulsion samples, an absorption parameter value of 0.001 was selected and a refractive index ratio 1.488 for algal oil . For the purposes of the present study, the Sauter mean (

d_{32} = \sum n_{normali} d_{normali}^{3} / \sum n_{normali} d_{normali}^{2}

) has been reported because it reflects the surface diameter average value and the droplet size distribution, and has been used in a number of previous studies …”

Section: Methodsmentioning

confidence: 99%

“…In previous work, novel oil‐in‐water nanoemulsion systems suitable for functional food enrichment were successfully created using ultrasound processing with commercially available high DHA vegetarian algal oil loads up 50% (w/w), which has not been achieved previously . The addition of a 50% (w/w) system is less likely to have a detrimental effect on food matrices than systems with lower oil loads because lower volumes of nanoemulsion can be added to achieve optimum enrichment levels . The systems were also demonstrated to significantly increase the bioavailability of total LCn3PUFA and DHA in a pilot randomised cross‐over trial, although additional larger, longer studies are needed to further ratify these findings.…”

Section: Introductionmentioning

confidence: 97%

“…18 The addition of a 50% (w/w) system is less likely to have a detrimental effect on food matrices than systems with lower oil loads because lower volumes of nanoemulsion can be added to achieve optimum enrichment levels. 19 The systems were also demonstrated to significantly increase the bioavailability of total LCn3PUFA and DHA in a pilot randomised cross-over trial, 14 although additional larger, longer studies are needed to further ratify these findings. A preliminary evaluation to analyse total oxidation values (totox) indicated that these systems remained within safe ranges when stored at 4 ∘ C for 37 days.…”

Section: Introductionmentioning

confidence: 98%

“…21 Lecithin, a zwitterionic natural emulsifier has good emulsifying properties as a result of its molecular structure, which has hydrophilic and lipophilic groups and a hydrophilic-lipophilic balance (HLB) of eight, making it well suited to the successful creation of LC 3PUFA algal oil and marine-based oil nanoemulsions. 22 Lecithin has been used successfully to create physically stable LCn3PUFA nanoemulsion systems in various previous studies 16,19,[23][24][25] and has been found to increase the oxidative stability of emulsions at the same time as maintaining physical stability. 26 The use of Tween 40 in the creation of LCn3PUFA nanoemulsions has also previously been demonstrated to have a protective effect on lipid oxidation.…”

Section: Introductionmentioning

confidence: 99%

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The composition and oxidative stability of vegetarian omega‐3 algal oil nanoemulsions suitable for functional food enrichment

et al. 2019

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BACKGROUND Long chain omega‐3 polyunsaturated fatty acid (LCn3PUFA) nanoemulsion enriched foods offer the potential to address habitually low oily fish intakes. Nanoemulsions increase LCn3PUFA bioavailability, although they may cause lipid oxidation. The present study examined the oxidative stability of LCn3PUFA algal oil‐in‐water nanoemulsions created by ultrasound using natural and synthetic emulsifiers during 5 weeks of storage at 4, 20 and 40 °C. Fatty acid composition, droplet size ranges and volatile compounds were analysed. RESULTS No significant differences were found for fatty acid composition at various temperatures and storage times. Lecithin nanoemulsions had significantly larger droplet size ranges at baseline and during storage, regardless of temperatures. Although combined Tween 40 and lecithin nanoemulsions had low initial droplet size ranges, there were significant increases at 40 °C after 5 weeks of storage. Gas chromatograms identified hexanal and propanal as predominant volatile compounds, along with 2‐ethylfuran, propan‐3‐ol and valeraldehyde. The Tween 40 only nanoemulsion sample showed the formation of lower concentrations of volatiles compared to lecithin samples. The formation of hexanal and propanal remained stable at lower temperatures, although higher concentrations were found in nanoemulsions than in bulk oil. The lecithin only sample had formation of higher concentrations of volatiles at increased temperatures, despite having significantly larger droplet size ranges than the other samples. CONCLUSION Propanal and hexanal were the most prevalent of five volatile compounds detected in bulk oil and lecithin and/or Tween 40 nanoemulsions. Oxidation compounds remained more stable at lower temperatures, indicating suitability for the enrichment of refrigerated foods. Further research aiming to evaluate the oxidation stability of these systems within food matrices is warranted. © 2019 Society of Chemical Industry

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Section: Methodsmentioning

confidence: 99%

d_{32} = \sum n_{normali} d_{normali}^{3} / \sum n_{normali} d_{normali}^{2}

) has been reported because it reflects the surface diameter average value and the droplet size distribution, and has been used in a number of previous studies …”

Section: Methodsmentioning

confidence: 99%