The bioavailability of an omega‐3‐rich algal oil is improved by nanoemulsion technology using yogurt as a food vehicle

Abstract

Main title: The bioavailability of an omega-3 rich algal oil is improved by nanoemulsion 1 technology using yogurt as a food vehicle. lipid-based nutrients. This study examined whether ingestion of an omega-3 algal oil nanoemulsion 25 led to improved bioavailability compared to the bulk oil. Eleven subjects completed a single-blind, 26 randomised crossover trial, with a 21-day washout between interventions. Results demonstrated 27 LC3PUFA absorption from the nanoemulsion was significantly higher than the bulk oil. Percentage 28 blood fatty acids were significantly increased for docosahexaenoic acid (DHA) (P ≤ 0.05) while 29 LC3PUFA: PUFA ratios increased (P ≤ 0.05) and omega-6:omega-3 ratios were reduced (P = 30 0.028). Larger and longer intervention studies are now needed, but these preliminary findings 31 demonstrate that nanoemulsion technology may improve the absorption of omega-3 fatty acids. 32 33

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

“…16 Microencapsulated emulsions for food applications have previously been discussed in detail elsewhere and will therefore not be reviewed further here. [73][74][75][76] None of these products requires the delivery system to be optically transparent, and therefore emulsions or nanoemulsions could be used, although there may be some advantages in terms of long-term stability and bioavailability from using nanoemulsions. Fortified nanoemulsions could be introduced into food systems such as beverages, salad dressings, sauces, dips, and desserts.…”

Seaweeds in yogurt and quark supplementation: influence of five dehydrated edible seaweeds on sensory characteristics

“…However, to our knowledge, information on the use of seaweeds for the supplementation of dairy products is lacking. Cottage cheese supplementation with kombu and wakame (Lalic & Berkovic, ) and yogurt supplementation with an omega‐3‐rich algal oil (Lane et al ., ) have been investigated.…”

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

“…Nanoemulsions, similar to conventional oil‐in‐water emulsion systems but with considerably smaller droplet sizes, can be used to incorporate lipid‐based components into aqueous foods . The use of nanoemulsions offers potential benefits, including increases in water dispersibility of oils, good physical and chemical stability, and improved bioavailability of various hydrophobic lipid components . However, utilisation of LCn3PUFA rich oils in nanoemulsions may further promote lipid oxidation in these already vulnerable oils.…”

“…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. 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 .…”

“…12 The use of nanoemulsions offers potential benefits, including increases in water dispersibility of oils, good physical and chemical stability, and improved bioavailability of various hydrophobic lipid components. [12][13][14] However, utilisation of LCn3PUFA rich oils in nanoemulsions may further promote lipid oxidation in these already vulnerable oils.…”