Food enrichment with omega-3 fatty acids

444 Pages·2013·3.75 MB·English

by  Charlotte Jacobsen

Food enrichment with omega-3 fatty acids
© Woodhead Publishing Limited, 2013
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© Woodhead Publishing Limited, 2013
Woodhead Publishing Series in Food Science, Technology and Nutrition:
Number 252
Food enrichment with
omega-3 fatty acids
Edited by
Charlotte Jacobsen, Nina Skall Nielsen,
Anna Frisenfeldt Horn and
Ann-Dorit Moltke Sørensen
Oxford Cambridge Philadelphia New Delhi
© Woodhead Publishing Limited, 2013
Published by Woodhead Publishing Limited,
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ISBN 978-0-85709-428-5 (print)
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ISSN 2042-8049 Woodhead Publishing Series in Food Science, Technology and Nutrition (print)
ISSN 2042-8057 Woodhead Publishing Series in Food Science, Technology and Nutrition (online)
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© Woodhead Publishing Limited, 2013
Contents
Contributor contact details ......................................................................... xi
Woodhead Publishing Series in Food Science, Technology
and Nutrition ............................................................................................... xv
Preface .......................................................................................................... xxv
Part I Background to omega-3 food enrichment ................................ 1
1 Nutritional benefi ts of omega-3 fatty acids..................................... 3
P. C. Calder, University of Southampton, UK
1.1 Introduction............................................................................ 3
1.2 Dietary sources and typical intakes of omega-3
fatty acids ................................................................................ 6
1.3 Marine omega-3 fatty acids .................................................. 11
1.4 Health effects of α-linolenic acid ........................................ 18
1.5 Future trends .......................................................................... 18
1.6 Conclusion .............................................................................. 19
1.7 Sources of further information and advice ........................ 20
1.8 References .............................................................................. 21
1.9 Appendix: abbreviations ....................................................... 26
2 Sources of omega-3 fatty acids ......................................................... 27
A. P. Bimbo, Consultant, USA
2.1 Introduction............................................................................ 27
2.2 Background ............................................................................ 28
2.3 Marine oils in perspective .................................................... 34
2.4 Current and alternative marine oils .................................... 39
2.5 Krill and single-cell marine oils ........................................... 40
© Woodhead Publishing Limited, 2013
vi Contents
2.6 Wild fi sh and other marine oils ........................................... 44
2.7 Species farmed for marine oils ............................................ 69
2.8 Sustainability and certifi cations ........................................... 84
2.9 Plant sources .......................................................................... 93
2.10 Conclusion and future trends .............................................. 98
2.11 References .............................................................................. 100
Part II Stabilisation of fi sh oil and foods enriched with omega-3
fatty acids ..................................................................................... 109
3 Impact of extraction, refi ning and concentration stages
on the stability of fi sh oil ................................................................... 111
Å. Oterhals and G. Vogt, Nofi ma, Norway
3.1 Introduction............................................................................ 111
3.2 Methods for the extraction, refi ning and
concentration of fi sh oil ........................................................ 115
3.3 Impact of extraction, refi ning and concentration
stages on oil stability ............................................................. 121
3.4 Conclusion and future trends .............................................. 124
3.5 Sources of further information and advice ........................ 125
3.6 References .............................................................................. 126
4 Stabilization of omega-3 oils and enriched foods using
antioxidants ......................................................................................... 130
C. Jacobsen, A.-D. M. Sørensen and N. S. Nielsen,
Technical University of Denmark, Denmark
4.1 Introduction............................................................................ 130
4.2 Lipid oxidation and antioxidant reactions ......................... 131
4.3 Antioxidant protection of oils and oil-based products .... 134
4.4 Antioxidant protection of other food products ................ 139
4.5 Future trends .......................................................................... 146
4.6 Conclusion .............................................................................. 146
4.7 References .............................................................................. 146
5 Stabilization of omega-3 oils and enriched foods using
emulsifi ers ............................................................................................ 150
C. Genot, T.-H. Kabri and A. Meynier, INRA, France
5.1 Introduction............................................................................ 150
5.2 Reasons for using emulsifi ers .............................................. 151
5.3 Emulsifi ers for omega-3 polyunsaturated fatty acid
(PUFA) delivery systems and emulsifi ed foods ................ 159
5.4 Emulsifi ers and lipid oxidation ............................................ 175
5.5 The impact of emulsifi ers and emulsifi cation on
fl avour and texture perception ............................................ 178
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Contents vii
5.6 Applications of emulsifi ers to stabilize delivery
systems and foods enriched with omega-3 PUFA ............ 180
5.7 Future trends .......................................................................... 183
5.8 Sources of further information ............................................ 184
5.9 Acknowledgements ............................................................... 185
5.10 References .............................................................................. 185
6 Spray drying and encapsulation of omega-3 oils ........................... 194
C. J. Barrow and B. Wang, Deakin University, Australia
and B. Adhikari and H. Liu, University of Ballarat, Australia
6.1 Introduction............................................................................ 194
6.2 Microencapsulation methods for stabilizing
omega-3 oils in food .............................................................. 197
6.3 Emulsion assemblies for omega-3 oils ................................ 201
6.4 Microencapsulation techniques for stabilizing
omega-3 oils ........................................................................... 206
6.5 Characteristics and analysis of microencapsulated
omega-3 oil products ............................................................. 214
6.6 Conclusion and future trends .............................................. 218
6.7 References .............................................................................. 219
7 Analysis of omega-3 fatty acids in foods and supplements .......... 226
J. M. Curtis and B. A. Black, University of Alberta, Canada
7.1 Introduction............................................................................ 226
7.2 The analysis of omega-3 oils by gas–liquid
chromatography / fl ame ionization detector (GC/FID) ... 227
7.3 The measurement of omega-3 levels in foods ................... 230
7.4 Methyl esters and other fatty acid derivatives .................. 237
7.5 ‘One-step’ methods combining extraction, digestion
and derivatization .................................................................. 241
7.6 Examples in literature of the analysis of omega-3
containing foods ..................................................................... 243
7.7 Alternative analytical methods for omega-3 analysis ...... 245
7.8 Future trends .......................................................................... 248
7.9 Sources of further information and advice ........................ 249
7.10 References .............................................................................. 249
Part III Food enrichment with omega-3 fatty acids ............................ 255
8 Modifi cation of animal diets for the enrichment of dairy
and meat products with omega-3 fatty acids .................................. 257
R. J. Dewhurst and A. P. Moloney, Teagasc, Animal & Grassland
Research and Innovation Centre, Ireland
8.1 Introduction............................................................................ 257
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viii Contents
8.2 Sources of omega-3 fatty acids ............................................ 258
8.3 Feeds that increase omega-3 fatty acids in ruminant
milk and meat ........................................................................ 261
8.4 Increasing omega-3 fatty acids in animal diets ................. 271
8.5 Future trends .......................................................................... 276
8.6 Conclusion .............................................................................. 277
8.7 Sources of further information and advice ........................ 277
8.8 References .............................................................................. 277
9 Egg enrichment with omega-3 fatty acids ....................................... 288
G. Cherian, Oregon State University, USA
9.1 Introduction............................................................................ 288
9.2 Egg lipid composition, formation and deposition ............. 288
9.3 Modifying egg lipid composition ......................................... 291
9.4 Egg omega-3 fatty acid enrichment: consequences
and challenges ........................................................................ 294
9.5 Conclusion and future trends .............................................. 296
9.6 References .............................................................................. 297
10 Enrichment of meat products with omega-3 fatty acids
by methods other than modifi cation of animal diet ...................... 299
D. Ansorena and I. Astiasarán, University of Navarra, Spain
10.1 Introduction............................................................................ 299
10.2 Enrichment of meat products with omega-3
fatty acids ................................................................................ 300
10.3 Future trends .......................................................................... 311
10.4 Conclusion .............................................................................. 312
10.5 Sources of further information and advice ........................ 312
10.6 References .............................................................................. 314
11 Enrichment of baked goods with omega-3 fatty acids .................. 319
E. M. Hernandez, Omega Protein Inc., USA
11.1 Introduction............................................................................ 319
11.2 Omega-3 fatty acids in baked goods ................................... 321
11.3 Omega-3 fatty acids in nutrition bars ................................. 326
11.4 Application techniques for adding omega-3
fatty acids to foods ................................................................ 327
11.5 Analysis of omega-3 fatty acids ........................................... 330
11.6 Conclusion .............................................................................. 332
11.7 References .............................................................................. 332
12 Enrichment of emulsifi ed foods with omega-3 fatty acids ........... 336
C. Jacobsen, A. F. Horn and N. S. Nielsen,
Technical University of Denmark, Denmark
12.1 Introduction............................................................................ 336
© Woodhead Publishing Limited, 2013
Contents ix
12.2 Volatile oxidation products and off-fl avor formation
in omega-3 enriched food emulsions – using milk as
an example ............................................................................. 337
12.3 Factors affecting lipid oxidation in emulsifi ed
omega-3 enriched foods ........................................................ 338
12.4 Delivery systems .................................................................... 342
12.5 Antioxidative effects of other ingredients in
emulsifi ed omega-3 enriched foods ..................................... 345
12.6 Other omega-3 enriched food emulsions ........................... 347
12.7 Future trends .......................................................................... 349
12.8 Conclusion .............................................................................. 349
12.9 References .............................................................................. 350
13 Enrichment of infant formula with omega-3 fatty acids ............... 353
C. Kuratko, J. R. Abril, J. P. Hoffman and N. Salem, Jr,
DSM Nutritional Products, USA
13.1 Introduction............................................................................ 353
13.2 Importance of omega-3 fatty acids during
infancy ..................................................................................... 356
13.3 Omega-3 fatty acid supplementation in infant formula ... 360
13.4 Adding omega-3 fatty acids to infant formula .................. 366
13.5 Sensory characteristics of omega-3 enriched infant
formula .................................................................................... 373
13.6 Future trends .......................................................................... 375
13.7 Conclusion .............................................................................. 375
13.8 Sources of further information and advice ........................ 376
13.9 References .............................................................................. 377
Part IV New directions ........................................................................... 387
14 Algal oil as a source of omega-3 fatty acids ................................... 389
R. J. Winwood, DSM Nutritional Products, UK
14.1 Introduction............................................................................ 389
14.2 Using microalgae to produce food ingredients ................. 391
14.3 Typical production of docosahexaenoic acid (DHA)
algal oils .................................................................................. 395
14.4 DSM DHA intellectual property ........................................ 398
14.5 Regulatory approval of algal oil .......................................... 399
14.6 A case study: the story of the development of
Martek Biosciences Corporation ........................................ 400
14.7 Future trends .......................................................................... 402
14.8 Sources of further information and advice ........................ 403
14.9 Acknowledgements ............................................................... 403
14.10 References .............................................................................. 403
© Woodhead Publishing Limited, 2013