Enrichment of foods with omega-3 fatty acids: a multidisciplinary challenge.
Enrichment of foods with marine omega-3 polyunsaturated fatty acids (PUFA) poses a multidisciplinary challenge to food industry and academia. Although our knowledge about possible health effects of omega-3 PUFA has increased tremendously during the last 30 years, there is still a lot to be learned about these healthy fatty acids. Moreover, consumer acceptance and lipid oxidation of omega-3 PUFA-enriched food are other major challenges that the food industry meet when developing omega-3-enriched foods. Two examples on multidisciplinary research projects to overcome some of these challenges are given in this article together with cases studies illustrating how lipid oxidation can be prevented in a range of different omega-3-enriched foods.
Jacobsen
Charlotte
C
Technical University of Denmark, National Institute of Aquatic Resources, Section for Aquatic Lipids and Oxidation, Lyngby, Denmark. cja@aqua.dtu.dk
D000975:Antioxidants / Q000378:metabolism / Q000502:physiology; D001205:Ascorbic Acid / Q000031:analogs & derivatives / Q000494:pharmacology; D004492:Edetic Acid / Q000494:pharmacology; D015525:Fatty Acids, Omega-3 / Q000737:chemistry / Q000378:metabolism*; D005527:Food, Fortified / Q000032:analysis*; D006801:Humans; D010084:Oxidation-Reduction / Q000187:drug effects; D024505:Tocopherols / Q000494:pharmacology
D000975:Antioxidants; D015525:Fatty Acids, Omega-3; D004492:Edetic Acid; D001205:Ascorbic Acid; C031226:6-O-palmitoylascorbic acid; D024505:Tocopherols