Preserving omega-3-rich oils from a new renewable plant-based source through bio-innovation
Lead Research Organisation:
University of Nottingham
Department Name: Sch of Biosciences
Abstract
Two challenges are associated with incorporating oils enriched with health-beneficial omega-3 fatty acids into food/feed (£600M global market): 1) Supply; and 2) Susceptibility to oxidative deterioration. The majority of dietary omega-3 fatty acids consumed by humans and farmed fish are derived from oily fish; this supply is either static or dwindling and so is not able to keep up with growing human and farmed-fish populations. Echium seed has the potential to deliver to the food and feed markets a renewable oil, enriched with omega-3 fatty acids, that is contained within a natural emulsion droplet (oil body) that may protect the oil from oxidation ex-vivo. These natural emulsions are extractable from seeds without the use of organic solvents, and would not require the addition of extra surfactants or antioxidants, making them very attractive commercially. Establishing the oxidative stability of echium seed oil bodies is pivotal to unlocking the commercial potential of this idea.
Organisations
People |
ORCID iD |
David Gray (Principal Investigator) |
Publications
De Chirico S
(2020)
Assessment of rapeseed oil body (oleosome) lipolytic activity as an effective predictor of emulsion purity and stability.
in Food chemistry
Foster T
(2020)
Food biotechnology
in Current Opinion in Chemical Engineering
Romero-Guzmán MJ
(2020)
The effect of monovalent (Na+, K+) and divalent (Ca2+, Mg2+) cations on rapeseed oleosome (oil body) extraction and stability at pH 7.
in Food chemistry
Payne G
(2014)
Composition and properties of the surface of oil bodies recovered from Echium plantagineum.
in Colloids and surfaces. B, Biointerfaces
Furse S
(2013)
The lipidome and proteome of oil bodies from Helianthus annuus (common sunflower).
in Journal of chemical biology
Chen B
(2012)
Physical and oxidative stability of pre-emulsified oil bodies extracted from soybeans.
in Food chemistry
Gray D
(2010)
Oxidative stability of Echium plantagineum seed oil bodies
in European Journal of Lipid Science and Technology
Fisk I
(2008)
Gamma-irradiation as a method of microbiological control, and its impact on the oxidative labile lipid component of Cannabis sativa and Helianthus annus
in European Food Research and Technology
Fisk I
(2008)
Oxidative stability of sunflower oil bodies
in European Journal of Lipid Science and Technology