Enrichment of food products with polyunsaturated fatty acids by fish oil addition

By W. Kolanowski, G. Laufenberg. 2006

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Chemical compositions and fatty acid profiles of three freshwater fish species (2011, background): “…n-3), docosahexaenoic (DHA, C22:6 n-3), and arachidonic (C20:4 n-6) acids which are not synthesised in the human body but their inclusion in human diets is essential (Alasalvar, Tylor, Zubcov, Shahidi, & Alexis, 2002; Glogowski & Ciereszko, 2001; Holub & Holub, 2004; Kolanowski & Laufenberg, 2006).”
The use of ultrasonics for nanoemulsion preparation (2008, background): “Food grade emulsions formed from oils rich in Omega-3 polyunsaturated fatty acids (PUFA), such as fish oil and flax seed oil are commercially attractive because of the potential health benefits associated with their consumption (Burdge & Calder 2006; Kolanowski & Laufenberg 2006).”
Encapsulation Efficiency of Food Flavours and Oils during Spray Drying (2008, background): “Also there is a need to incorporate some edible oils such as fish oil and many other vegetable oils into food products to increase the nutritional value of these products.([37,38]) Most of these food oils exhibit considerable sensitivity to air, light, irradiation and elevated temperature.”
Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta products as PUFA’s source (2013, background): “Nowadays, the Western diet does not include enough fish oil to meet dietary recommendations for EPA and DHA, minimum of two fish servings a week (Kolanowski & Laufenberg, 2006).”