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

Bush, L.A.; Stevenson, L.; Lane, Katie

doi:10.1080/10408398.2017.1394268

Cited by 42 publications

(14 citation statements)

References 84 publications

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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%

Matrix Extension Validation of AOCS Ce 2c‐11 for Omega‐3 Polyunsaturated Fatty Acids in Conventional Foods and Dietary Supplements Containing Added Marine Oil

Kotoski

Srigley

2019

J Americ Oil Chem Soc

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Marine oils are commonly added to conventional foods and dietary supplements to enhance their contents of omega-3 polyunsaturated fatty acids (PUFA), including eicosapentaenoic acid (EPA; 20:5n-3) and docosahexaenoic acid (DHA; 22:6n-3), which have been associated with numerous potential health benefits. This study compared American Oil Chemists' Society (AOCS) Official Methods Ce 2b-11 and Ce 2c-11 for determining EPA and DHA in foods and dietary supplements and found that AOCS Ce 2c-11 produces significantly higher analyzed values, which could be attributed to a more comprehensive breakdown of the sample matrix and derivatization of fatty acids. Our subsequent food matrix extension validation of AOCS Ce 2c-11 demonstrated that the method produces true, accurate, sensitive, and precise determinations of EPA, DHA, and total omega-3 PUFA in foods and dietary supplements containing added marine oil, including those formulated with emulsified and microencapsulated oils. The method detection limits for EPA and DHA were 0.012 AE 0.002 and 0.011 AE 0.003 mg g −1 , respectively (means AE SD). The analyzed contents of EPA (1.26-386 mg serving −1 ), DHA (1.37-563 mg serving −1 ), and total omega-3 PUFA (2.69-1270 mg serving −1 ) were reported for 27 conventional food and dietary supplement products. Eighteen products declared contents of DHA, EPA + DHA, or total omega-3 PUFA on product labels, and the analyzed contents of those fatty acids varied from 95 to 162% of label declarations for all but two of the products.Keywords Lipid analysis Á Marine oil Á Method validation Á Microencapsulation Á Omega-3 polyunsaturated fatty acids J Am Oil Chem Soc (2019) 96: 509-522.

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Section: Introductionmentioning

confidence: 99%

Matrix Extension Validation of AOCS Ce 2c‐11 for Omega‐3 Polyunsaturated Fatty Acids in Conventional Foods and Dietary Supplements Containing Added Marine Oil

Kotoski

Srigley

2019

J Americ Oil Chem Soc

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“…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%

Cytotoxicity Evaluation of Turmeric Extract Incorporated Oil-in-Water Nanoemulsion

Yoon

Zhang

Kang

et al. 2018

IJMS

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To overcome the drawbacks of conventional drug delivery system, nanoemulsion have been developed as an advanced form for improving the delivery of active ingredients. However, safety evaluation is crucial during the development stage before the commercialization. Therefore, the aim of this study was to evaluate the cytotoxicity of two types of newly developed nanoemulsions. Turmeric extract-loaded nanoemulsion powder-10.6 (TE-NEP-10.6, high content of artificial surfactant Tween 80), which forms the optimal nanoemulsion, and the TE-NEP-8.6 made by increasing the content of natural emulsifier (lecithin) to reduce the potential toxicity of nanoemulsion were cultured with various cells (NIH3T3, H9C2, HepG2, hCPC, and hEPC) and the changes of each cell were observed followed by nanoemulsion treatment. As a result, the two nanoemulsions (TE-NEP-10.6 and TE-NEP-8.6) did not show significant difference in cell viability. In the case of cell line (NIH3T3, H9C2, and HepG2), toxicity was not observed at an experimental concentration of less than 1 mg/mL, however, the cell survival rate decreased in a concentration dependent manner in the case of primary cultured cells. These results from our study can be used as a basic data to confirm the cell type dependent toxicity of nanoemulsion.

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“…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%

Emulsion structure design for improving the oxidative stability of polyunsaturated fatty acids

Wang

Sun

Lü

et al. 2020

Comp Rev Food Sci Food Safe

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Polyunsaturated fatty acids (PUFAs) play an important role in promoting brain development, decreasing the incidence of cardiovascular diseases, and reducing inflammation. However, PUFAs are inherently unstable and susceptible to oxidative deterioration due to two or more double bonds in their structure. Delivery systems have been developed to provide effective encapsulation and protection for PUFAs, and finally fulfill their health benefits. Emulsion-based encapsulation is one of the most promising techniques for the delivery of PUFAs. The emulsion composition and structure, as well as the storage conditions are regarded as key factors to influence the stability of emulsions. To maximize the resistance of PUFAs in emulsions against oxidation, emulsion structure design has been particularly highlighted, and different methods for tailoring emulsion structure have been developed. The current work is focused on the careful design of emulsion structure to improve the oxidative stability of PUFAs. Different types of emulsions, including conventional emulsions, multilayer emulsions, gelled emulsions, and Pickering emulsions are introduced, and their protective effect for PUFAs are discussed. The major role of interfacial structure in emulsions is emphasized. The effects of emulsifiers and involved modification methods on the interfacial structure are presented to further improve the stability of PUFAs during storage.

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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

Cited by 42 publications

References 84 publications

Matrix Extension Validation of AOCS Ce 2c‐11 for Omega‐3 Polyunsaturated Fatty Acids in Conventional Foods and Dietary Supplements Containing Added Marine Oil

Matrix Extension Validation of AOCS Ce 2c‐11 for Omega‐3 Polyunsaturated Fatty Acids in Conventional Foods and Dietary Supplements Containing Added Marine Oil

Cytotoxicity Evaluation of Turmeric Extract Incorporated Oil-in-Water Nanoemulsion

Emulsion structure design for improving the oxidative stability of polyunsaturated fatty acids

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