Omega-3 Delivery Systems

Omega-3 Delivery Systems

Production, Physical Characterization and Oxidative Stability
2021, Pages 427-448
Omega-3 Delivery Systems

Chapter 20 - Aspects of food structure in digestion and bioavailability of LCn-3PUFA-rich lipids

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Abstract

Most of the dietary lipids found in food are in the form of triacylglycerols (TAGs), cholesterol, and phospholipids, with TAGs often representing more than 95% of the total lipids. In natural foods (e.g., meat, fish, dairy, and nuts), they are often a part of structures in which the lipid particles are coated with a solubilizing layer or multilayer of membrane phospholipids and proteins. In processed foods, lipids are extracted from animal or plant materials and are then incorporated within the food matrix in the form of emulsions (e.g., yoghurt, cheese, spreads, salad dressings, ice creams, confectionery products, and chocolate). Breaking down the surrounding structures and releasing the lipid droplets from the food matrix affect the rate of lipid digestibility and the bioavailability of fatty acids at the point of utilization in the human body. The consumption of long-chain n-3 polyunsaturated fatty acids (LCn-3PUFAs) has been related to important health benefits, and understanding the different factors affecting their bioavailability from foods becomes critical. The structures of the lipids and matrices also play an important role in the rates of digestion, absorption, and bioavailability of LCn-3PUFA-rich lipids. Limited studies on the relationship between structure and lipid digestibility in natural and fabricated LCn-3PUFA-enriched foods have been carried out. This chapter focuses on the impact of food structures and matrices on lipid digestion and absorption, with a particular focus on LCn-3PUFA-containing model emulsion systems and food products.

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