Omega-3 and Omega-6 Polyunsaturated Fatty Acids in Food Systems: Advances and Opportunities in Product Formulation, Technology and Delivery introduces readers to the health and nutritional benefits for DHA and EPA in inflammation regulation, advances in new delivery systems, commercialization strategies, and the use of PUFAs in functional foods and new product development. The book not only provides practical guidance for formulating PUFA-enriched products for maximum health benefits, but also explores emerging trends and opportunities, including the development of novel functional foods, nutraceuticals, the role of microorganisms as a promising source of microbial oils, and personalized nutrition solutions.
With detailed information on how PUFAs can be effectively and sustainably sourced, processed, formulated, and marketed in the food industry, readers will better understand and learn how to overcome the challenges of scaling up PUFA production for industrial use and maximum nutritional value. Researchers, grad students working in the fields of nutrition, food science, and biochemistry, and industry professionals in the food and pharmaceutical industries involved in product development, functional foods, and formulation will benefit from this book.
1. Section I: Introduction to PUFAs - p. S1 2. Chapter 1. Introduction to omega-3 and omega-6 polyunsaturated fatty acids: sources and natural occurrence - p. 3 3. Chapter 2. Nutritional importance and health benefits of n-3 and n-6 polyunsaturated fatty acids: essential fatty acids and dietary sources - p. 25 4. Chapter 3. Biological mechanisms of PUFAs: metabolism and health impacts of EPA, DHA, ALA, AA, and linoleic acid - p. 47 5. Chapter 4. Sourcing polyunsaturated fatty acid-rich ingredients: superfoods, microbial sources, and market integration - p. 61 6. Chapter 5. Novel sources of polyunsaturated fatty acids: algae, marine, microbial innovations, animal, plants, genetically engineered plants, and other biological sources - p. 89 7. Chapter 6. Advances in polyunsaturated fatty acid extraction and purification techniques: innovations in membrane and other technologies - p. 101 8. Section II: Delivery systems - p. S117 9. Chapter 7. Engineering approaches to enhance polyunsaturated fatty acid stability during processing - p. 119 10. Chapter 8. High-pressure processing for retaining polyunsaturated fatty acids nutritional integrity - p. 133 11. Chapter 9. Innovations in polyunsaturated fatty acid delivery systems: emulsions, encapsulation, and structured lipids - p. 155 12. Section III: Health and nutritional benefits - p. S173 13. Chapter 10. Nano and microencapsulation of polyunsaturated fatty acids for enhanced stability and bioavailability - p. 175 14. Chapter 11. Docosahexaenoic acid and eicosapentaenoic acid in cardiovascular health: implications for functional food development - p. 201 15. Chapter 12. Docosahexaenoic acid and eicosapentaenoic acid in inflammation regulation: opportunities in functional and nutraceutical foods - p. 215 16. Chapter 13. Advancing personalized nutrition: innovative polyunsaturated fatty acids delivery systems for omega-3 and omega-6 fatty acids in functional foods - p. 233 17. Chapter 14. DHA, EPA, and AA in brain health: brain development, cognition, aging, and depressive disorders through nutritional interventions - p. 247 18. Chapter 15. Global perspectives on docosahexaenoic acid and eicosapentaenoic acid consumption patterns and food industry applications - p. 263 19. Section IV: Use in functional foods and product formulation - p. S281 20. Chapter 16. Formulation techniques for polyunsaturated fatty acid-enriched foods - p. 283 21. Chapter 17. Packaging innovations for enhancing polyunsaturated fatty acid stability and shelf life - p. 305 22. Chapter 18. Preventing polyunsaturated fatty acid oxidation: technological advancements for food and nutraceuticals - p. 323 23. Chapter 19. Novel packaging strategies for polyunsaturated fatty acid-enriched food products - p. 339 24. Chapter 20. Quality control measures for ensuring polyunsaturated fatty acid product integrity - p. 353 25. Chapter 21. Market trends and opportunities in the polyunsaturated fatty acid food industry - p. 377 26. Chapter 22. Regulatory landscape of polyunsaturated fatty acids in food products: labeling and claims - p. 397 27. Chapter 23. Sensory evaluation and consumer acceptance of polyunsaturated fatty acid-enriched foods - p. 411 28. Chapter 24. Food matrix interactions: enhancing bioavailability and functionality of polyunsaturated fatty acids - p. 433 29. Section V: Sustainable polyunsaturated fatty acids - p. S451 30. Chapter 25. Life cycle assessment of polyunsaturated fatty acids production and processing - p. 453 31. Chapter 26. Environmental sustainability in polyunsaturated fatty acid sourcing and production - p. 465 32. Section VI: Advances in technology - p. S479 33. Chapter 27. Emerging technologies and trends in polyunsaturated fatty acid research and application - p. 481 34. Chapter 28. Techno-economic analysis of polyunsaturated fatty acid production and processing - p. 497 35. Chapter 29. Challenges and solutions in scaling up polyunsaturated fatty acid production for industrial use - p. 523 36. Section VII: Case studies - p. S541 37. Chapter 30. Pioneering polyunsaturated fatty acid product formulations and launch strategies: case studies and innovations - p. 543 38. Chapter 31. Commercialization strategies for polyunsaturated fatty acid products with case study analysis: From concept to market - p. 559 39. Chapter 32. Polyunsaturated fatty acids-based nutraceuticals and supplements: case studies and application in modern healthcare - p. 579 40. Chapter 33. Polyunsaturated fatty acid utilization in emerging food sectors: case studies on technological advancement - p. 597 41. Chapter 34. Polyunsaturated fatty acid-enriched foods in the market: case studies and strategies - p. 617 42. Section VIII: Future opportunities - p. S633 43. Chapter 35. Future directions in polyunsaturated fatty acid technology and product development - p. 635 44. Chapter 36. Harnessing the potential of polyunsaturated fatty acids for health and sustainable food systems - p. 657 45. Index - p. 677
Omega-3 and Omega-6 Polyunsaturated Fatty Acids in Food Systems: Advances and Opportunities in Product Formulation, Technology and Delivery introduces readers to the health and nutritional benefits for DHA and EPA in inflammation regulation, advances in new delivery systems, commercialization strategies, and the use of PUFAs in functional foods and new product development. The book not only provides practical guidance for formulating PUFA-enriched products for maximum health benefits, but also explores emerging trends and opportunities, including the development of novel functional foods, nutraceuticals, the role of microorganisms as a promising source of microbial oils, and personalized nutrition solutions.
With detailed information on how PUFAs can be effectively and sustainably sourced, processed, formulated, and marketed in the food industry, readers will better understand and learn how to overcome the challenges of scaling up PUFA production for industrial use and maximum nutritional value. Researchers, grad students working in the fields of nutrition, food science, and biochemistry, and industry professionals in the food and pharmaceutical industries involved in product development, functional foods, and formulation will benefit from this book.
1. Section I: Introduction to PUFAs - p. S1 2. Chapter 1. Introduction to omega-3 and omega-6 polyunsaturated fatty acids: sources and natural occurrence - p. 3 3. Chapter 2. Nutritional importance and health benefits of n-3 and n-6 polyunsaturated fatty acids: essential fatty acids and dietary sources - p. 25 4. Chapter 3. Biological mechanisms of PUFAs: metabolism and health impacts of EPA, DHA, ALA, AA, and linoleic acid - p. 47 5. Chapter 4. Sourcing polyunsaturated fatty acid-rich ingredients: superfoods, microbial sources, and market integration - p. 61 6. Chapter 5. Novel sources of polyunsaturated fatty acids: algae, marine, microbial innovations, animal, plants, genetically engineered plants, and other biological sources - p. 89 7. Chapter 6. Advances in polyunsaturated fatty acid extraction and purification techniques: innovations in membrane and other technologies - p. 101 8. Section II: Delivery systems - p. S117 9. Chapter 7. Engineering approaches to enhance polyunsaturated fatty acid stability during processing - p. 119 10. Chapter 8. High-pressure processing for retaining polyunsaturated fatty acids nutritional integrity - p. 133 11. Chapter 9. Innovations in polyunsaturated fatty acid delivery systems: emulsions, encapsulation, and structured lipids - p. 155 12. Section III: Health and nutritional benefits - p. S173 13. Chapter 10. Nano and microencapsulation of polyunsaturated fatty acids for enhanced stability and bioavailability - p. 175 14. Chapter 11. Docosahexaenoic acid and eicosapentaenoic acid in cardiovascular health: implications for functional food development - p. 201 15. Chapter 12. Docosahexaenoic acid and eicosapentaenoic acid in inflammation regulation: opportunities in functional and nutraceutical foods - p. 215 16. Chapter 13. Advancing personalized nutrition: innovative polyunsaturated fatty acids delivery systems for omega-3 and omega-6 fatty acids in functional foods - p. 233 17. Chapter 14. DHA, EPA, and AA in brain health: brain development, cognition, aging, and depressive disorders through nutritional interventions - p. 247 18. Chapter 15. Global perspectives on docosahexaenoic acid and eicosapentaenoic acid consumption patterns and food industry applications - p. 263 19. Section IV: Use in functional foods and product formulation - p. S281 20. Chapter 16. Formulation techniques for polyunsaturated fatty acid-enriched foods - p. 283 21. Chapter 17. Packaging innovations for enhancing polyunsaturated fatty acid stability and shelf life - p. 305 22. Chapter 18. Preventing polyunsaturated fatty acid oxidation: technological advancements for food and nutraceuticals - p. 323 23. Chapter 19. Novel packaging strategies for polyunsaturated fatty acid-enriched food products - p. 339 24. Chapter 20. Quality control measures for ensuring polyunsaturated fatty acid product integrity - p. 353 25. Chapter 21. Market trends and opportunities in the polyunsaturated fatty acid food industry - p. 377 26. Chapter 22. Regulatory landscape of polyunsaturated fatty acids in food products: labeling and claims - p. 397 27. Chapter 23. Sensory evaluation and consumer acceptance of polyunsaturated fatty acid-enriched foods - p. 411 28. Chapter 24. Food matrix interactions: enhancing bioavailability and functionality of polyunsaturated fatty acids - p. 433 29. Section V: Sustainable polyunsaturated fatty acids - p. S451 30. Chapter 25. Life cycle assessment of polyunsaturated fatty acids production and processing - p. 453 31. Chapter 26. Environmental sustainability in polyunsaturated fatty acid sourcing and production - p. 465 32. Section VI: Advances in technology - p. S479 33. Chapter 27. Emerging technologies and trends in polyunsaturated fatty acid research and application - p. 481 34. Chapter 28. Techno-economic analysis of polyunsaturated fatty acid production and processing - p. 497 35. Chapter 29. Challenges and solutions in scaling up polyunsaturated fatty acid production for industrial use - p. 523 36. Section VII: Case studies - p. S541 37. Chapter 30. Pioneering polyunsaturated fatty acid product formulations and launch strategies: case studies and innovations - p. 543 38. Chapter 31. Commercialization strategies for polyunsaturated fatty acid products with case study analysis: From concept to market - p. 559 39. Chapter 32. Polyunsaturated fatty acids-based nutraceuticals and supplements: case studies and application in modern healthcare - p. 579 40. Chapter 33. Polyunsaturated fatty acid utilization in emerging food sectors: case studies on technological advancement - p. 597 41. Chapter 34. Polyunsaturated fatty acid-enriched foods in the market: case studies and strategies - p. 617 42. Section VIII: Future opportunities - p. S633 43. Chapter 35. Future directions in polyunsaturated fatty acid technology and product development - p. 635 44. Chapter 36. Harnessing the potential of polyunsaturated fatty acids for health and sustainable food systems - p. 657 45. Index - p. 677
