Omega-3 formulation issues need fast resolution: study
1st February 2008
The increasing formulation and fortification of foods with different types of omega-3 polyunsaturated fatty acids (PUFAs) could be further enhanced by better understanding of how to protect them from oxidation, states a new review.
Writing in the journal Trends in Food Science & Technology, researchers from the Technical University of Denmark and the University of Massachusetts stated that, although omega-3-containing food is one of the fastest growing categories in Europe and the US, several challenges and gaps in the knowledge exist.
The key, states lead author Charlotte Jacobsen, is a better understanding of antioxidants and their ability to protect the fatty acids from oxidation.
“The aim is to provide a better base for predicting the protective effects of antioxidants and other antioxidative measures in food emulsions in general and in functional food systems enriched with omega-3 PUFA in particular,” wrote Jacobsen.
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