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Arab-Tehrany, Elmira; Jacquot, Muriel; Gaiani, Claire; Imran, Muhammad; Desobry, Stephane; Linder, Michel
Trends in food science & technology, 05/2012, Letnik: 25, Številka: 1Journal Article
Omega-3 Polyunsaturated fatty acids (n-3 PUFAs), especially long-chain eicosapentaenoic (EPA) and docosahexaenoic (DHA) fatty acids, exert a strong positive influence on human health. At present, fish oil is the major source of omega-3. EPA and DHA are highly susceptible to lipid oxidation Lipid oxidation of fish oil and other PUFA-rich foods is a serious problem that often leads to loss of shelf-life, consumer acceptability, functionality, nutritional value, and safety. In this review, some beneficial effects of omega-3 fatty acids are presented. In addition, some approaches used to protect PUFAs such as antioxidants, microencapsulation and modified atmosphere packaging are reviewed. ► Omega-3 Polyunsaturated fatty acids (n-3 PUFAs), especially long-chain eicosapentaenoic (EPA) and docosahexaenoic (DHA) fatty acids, exert a strong positive influence on human health. ► At present, fish meat and oil are the major source of long-chain omega-3 fatty acids. ► EPA and DHA are highly susceptible to lipid oxidation. ► Lipid oxidation of fish oil and other PUFA-rich foods is a serious problem that often leads to loss of shelf-life, consumer acceptability, functionality, nutritional value, and safety. ► In this review, some beneficial effects of omega-3 fatty acids are presented. In addition, some approaches used to protect PUFAs such as antioxidants, microencapsulation and modified atmosphere packaging are reviewed.
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JCR | SNIP | JCR | SNIP | JCR | SNIP | JCR | SNIP |
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Vir: Osebne bibliografije
in: SICRIS
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