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dc.contributor.authorVellido Pérez, José Antonio 
dc.contributor.authorOchando Pulido, Javier Miguel 
dc.contributor.authorBrito de la Fuente, Edmundo
dc.contributor.authorMartínez Férez, Antonio 
dc.date.accessioned2023-01-16T07:52:50Z
dc.date.available2023-01-16T07:52:50Z
dc.date.issued2021-01-09
dc.identifier.citationVellido-Perez JA, Ochando-Pulido JM, Brito-de la Fuente E and Martinez-Ferez A, Novel emulsions–based technological approaches for the protection of omega–3 polyunsaturated fatty acids against oxidation processes – a comprehensive review. Food Struct 27:100175 (2021). [https://doi.org/10.1016/j.foostr.2021.100175]es_ES
dc.identifier.urihttps://hdl.handle.net/10481/79000
dc.description.abstractOver recent decades, the therapeutic properties and health beneficial effects of omega-3 polyunsaturated fatty acids (omega-3 PUFAs) have been identified. These also contain a number of double bonds which make them highly reactive and, as a consequence, they are susceptible to oxidation. This is one of the main limitations when incorporating them into food matrices. This review article presents the state-of-the-art on the preparation of simple or multiple omega-3 PUFA-based lipid emulsions and other novel systems that have been developed, such as self-assembling systems or solid lipid nanoparticles. Furthermore, the main factors that impact lipid oxidation rate are comprehensively reviewed, highlighting the importance of proteins for increasing the physical stability of food emulsions. Currently, there are several works focused on simple emulsions enriched with omega-3 PUFAs that seek the definition of strategies to allow the control of lipid oxidation. Multiple emulsions and other novel systems are beginning to be considered as a possible alternative to conventional emulsions. This knowledge can be used to facilitate selection of the most appropriate system for the food industry.es_ES
dc.description.sponsorshipThe Ministry of Education, Culture and Sport (MECD) is deeply grateful for supporting the grant FPU17/03005 of Mr. Vellido-Perez.es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectBioactive lipides_ES
dc.subjectOmega-3es_ES
dc.subjectPUFAes_ES
dc.subjectEmulsion es_ES
dc.subjectStabilityes_ES
dc.subjectLipid oxidationes_ES
dc.titleNovel emulsions–based technological approaches for the protection of omega–3 polyunsaturated fatty acids against oxidation processes – A comprehensive reviewes_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES
dc.identifier.doihttps://doi.org/10.1016/j.foostr.2021.100175
dc.type.hasVersioninfo:eu-repo/semantics/submittedVersiones_ES


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