11^th European Nutrition and Dietetics Conference

Biography

Biography: Francisco J Senorans

Abstract

Omega-3 fatty acids like EPA and DHA play a vital role in health and correct nutrition, especially during fetal and infant growth. Omega-3 acids are also important for reducing the risk of cardiovascular diseases and prevention of nervous system and inflammatory diseases. Health authorities along the world have promoted the intake of foods that contain higher amounts of omega-3 fatty long chain acids and a favorably ratio ω6/ω3 essential fatty acids. Subsequently, in recent years, there has been a growing interest in alternative sources of omega-3 oils, like new oilseeds (chia (Salvia hispanica L.), camelina (Camelina sativa L.), etc.) and microalgae like Nannochloropsis, Isochrysis and others. Modern extraction techniques such as pressurized liquids extraction (PLE) with “green” solvents have advantages over traditional techniques for oil extraction and allow the replacement of hexane as solvent. At the same time, food enrichment with omega-3 oils requires the protection of the polyunsaturated fatty acids (PUFA) during all the process. Different strategies to this aim include use of synergic antioxidants and microencapsulation of oils. In recent years, there has been a growing interest in microencapsulation for a variety of applications in the food and pharmaceutical industries to protect the active substances, and simultaneously, provide a controlled release of the active substances, masking its unpleasant taste and smell and allowing new forms of delivery of bioactive compounds, such as in this case, healthy lipids with omega-3 in solid form. In addition, the new omega-3 oils are used to produce structured lipids by enzymatic modification, with improved health and nutritional properties that can also be microencapsulated for food enrichment, producing healthy lipids with desired characteristics to improve the lipid profile of final food products.