2017
DOI: 10.1080/10408398.2017.1394268
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The oxidative stability of omega-3 oil-in-water nanoemulsion systems suitable for functional food enrichment: A systematic review of the literature

Abstract: There is growing demand for functional food products enriched with long chain omega-3 polyunsaturated fatty acids (LCω3PUFA). Nanoemulsions, systems with extremely small droplet sizes have been shown to increase LCω3PUFA bioavailability. However, nanoemulsion creation and processing methods may impact on the oxidative stability of these systems. The present systematic review collates information from studies that evaluated the oxidative stability of LCω3PUFA nanoemulsions suitable for use in functional foods. … Show more

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Cited by 46 publications
(17 citation statements)
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“…Recent advances in food‐enrichment strategies, such as formulation with emulsified (Bush et al, ; Genot et al, ) or microencapsulated oils (Encina et al, ; Kaushik et al, ), have proven successful for adding stable marine oil sources to a wide range of food matrices. These delivery systems are particularly useful for minimizing oxidative degradation and masking the undesirable flavors and odors that are often associated with marine oils (Barrow et al, ; Kaushik et al, ).…”
Section: Introductionmentioning
confidence: 99%
“…Recent advances in food‐enrichment strategies, such as formulation with emulsified (Bush et al, ; Genot et al, ) or microencapsulated oils (Encina et al, ; Kaushik et al, ), have proven successful for adding stable marine oil sources to a wide range of food matrices. These delivery systems are particularly useful for minimizing oxidative degradation and masking the undesirable flavors and odors that are often associated with marine oils (Barrow et al, ; Kaushik et al, ).…”
Section: Introductionmentioning
confidence: 99%
“…Emulsions are small-sized droplets dispersed using two immiscible solutions with appropriate surfactants and are called nanoemulsion if the size of the droplet is at nano-scale. Since nanoemulsions can be fabricated in many different forms (liquids, creams, sprays, gels, aerosols, and foams), they can be employed in a variety of applications, including food and pharmaceuticals [ 1 , 2 ]. For instance, bioavailability can be significantly improved through the encapsulation of poorly soluble active ingredients, thus providing improved applicability [ 3 , 4 ].…”
Section: Introductionmentioning
confidence: 99%
“…Compared with the bulk oil, conventional emulsions due to the protective effect of interfacial layer formed by some emulsifiers could effectively inhibit the lipid oxidation (Miyashita et al, 1993). Emulsifiers such as proteins, polysaccharides, and phospholipids are widely used to stabilize emulsions and exhibit good protection of PUFAs (Bush, Stevenson, & Lane, 2017). Surface-active proteins can adsorb at the interface to form a protective coating and thus improve the oxidative stability of PUFAs in emulsions.…”
Section: Conventional Emulsionsmentioning
confidence: 99%