PUFAs | Functional Foods

Omega-3 and omega-6 fatty acids

Oct 20, 10

The particular properties of omega-3 PUFAs, compared to omega-6 and omega-9 fatty acids, are due to their structural characteristics. In omega-3 PUFAs, the first double bond is placed three carbon atoms away from the methyl terminal, whereas in omega-6 PUFAs the first double bond is found in the sixth carbon (starting from the...

Omega-3 encapsulation: whey protein nanoparticles

Jul 14, 10

Posted by admin in PUFAs

Numerous studies have shown the health benefits of essential omega-3 polyunsaturated fatty acids (n-3 PUFA), such as docosahexaenoic acid (DHA, 22:6). The trend for reduction of fat consumption calls for the enrichment of non-fat or low-fat foodstuffs with such essential nutraceuticals. New technologies need to be developed so that,...

Main challenges in omega-3 enrichment

Jul 07, 10

Posted by admin in PUFAs

The increase in the demand for low-fat or fat-free products, together with the rising number of studies that show the beneficial health effects of omega-3 fatty acids, have led to the development of different techniques that allow the enrichment of non-fat foods and beverages with this PUFA. However, the main difficulties for the...