Stability and stabilization of omega-3 oils: A review

Website Link (Article by Wang et. al. 2021)

Highlights

  • Traditional technologies provide significant stabilization approaches to omega-3 oils
  • Blending, randomization and enzyme-catalyzed conversion have been used to produce omega-3 phenolipids
  • Omega-3 phenolic antioxidant produced from structural modifications can be promoted as nutraceuticals
  • Emulsion and encapsulation, especially those involving micro/nano-technologies should be promoted to protect omega-3 oils.

Background

Omega-3 oils are rich sources of essential fatty acids and play a key role in biological functions in the body and sensory attributes in food systems. The high content of long chain polyunsaturated fatty acids leads to high vulnerability of omega-3 oils to oxidation, and thus causes deterioration of their nutritional values and biological functions. Stabilization technologies continue to be important research topics for both academia and industry.

Scope and approach

We have reviewed traditional and newly-developed stabilization technologies applied to omega-3 oils with proven efficacy in preventing or inhibiting lipid oxidation. These methods were developed to target one or more factors that determine oxidative stability of omega-3 oils.

Key findings and conclusions

The effective traditional stabilization technologies, including the removal of oxygen and catalysts, and the addition of antioxidants should be further studied for their safety, synergistic effect and as affected by packaging material.

Newly-developed stabilization technologies, such as blending, randomization and enzyme-catalyzed conversion to omega-3 phenolic antioxidants provide new approach not only to stabilize omega-3 oils, but some also provide new omega-3 oil based antioxidants as nutraceutical products.

The conversion rate and position specificity of structural modifications and incorporation of antioxidants as well as safety of newly prepared compounds for human consumption require future attention.

Emulsion and encapsulation technologies, especially those involved in micro/nano-technologies should also be promoted to protect omega-3 oils due to the convenience of release control, improved stability and bioavailability, but high processing efficiency and low cost are required for large scale production.

Published by RenSun Lee

Kia ora! Sustainability is at the core of my soul ever since I was a kid. I always strive to finish the food on my plate and live as a minimalist. I love to cut down on waste in order to live sustainably and harmoniously with our planet. This brings me to my passion as a Food Scientist to integrate new technologies into innovative and creative solutions to meet customer demands and market trends and to optimize products and processes for quality, savings and sustainability. To these goals, I have published a Journal on my work on sustainable packaging and patented a new Antimicrobial wash. Nothing is more satisfying than working hard and smart at the workplace and playing hard outside of working hours. I enjoy rejuvenating myself through spending quality time with my two adorable kids and my awesome soul mate and getting close to nature when possible, be it gardening, tramping or going to the beach. I also love to learn about our magnificent universe and how sustainability is working in the grand scheme of things. I strongly believe that Work, Life & Balance is the key to a healthy state of mind, both physically and mentally. I look forward to making a positive difference wherever and whenever I can. Through this Blog, I hope to catalog recent Food Trends and Food Technologies that I come across so that anyone who is interested can have access to it (articles and resources). Please use these resources at your discretion. On top of that, I would also like to share related news and technologies of the future that would help mankind advance towards a Type 1 Civilization. Please feel free to contact me if you would like to share and contribute to the “Resources“. I would like to thank you in advance for dropping by. I sincerely hope that you can benefit from the recent Food Trends and Food Technologies I catalogued. Kind regards | Ngā mihi RenSun Lee

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