封装对omega-3脂肪酸生物可用性的作用
Snigdha Homroy1, Rajni Chopra1, Priyanka Kumari Singh2
1Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India.
Comprehensive reviews in food science and food safety
|January 29, 2024
概括
欧米茄-3脂肪酸 (欧米茄-3FA) 提供健康益处,但容易氧化. 封装保护这些重要营养素,提高它们在食品中的稳定性和生物可用性.
科学领域:
- 营养科学 营养科学
- 食品化学 食品化学
- 生物技术是生物技术.
背景情况:
- 欧米茄-3脂肪酸 (欧米茄-3FA) 具有显著的抗炎和心脏保护性质,在治疗慢性疾病方面具有潜力.
- 鼓励增加omega-3FA摄入量,但由于氧化易感性,将其纳入食品是具有挑战性的.
- 多不和脂肪酸 (PUFA) 的氧化降解会导致味道偏差和营养价值降低.
结论:
- 封装有效地保护omega-3脂肪酸,保持它们的营养完整性和治疗潜力.
- 封装技术的选择会影响omega-3脂肪酸的稳定性,输送和生物可用性.
- 了解封装变化为优化食品中的omega-3FA强化和改善健康结果提供了关键的见解.
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