Refined end for positive fish oil


PICTURE: Flinders University Professor Colin Raston view More

Photo credit: Flinders University

Not all fish oils are high quality oils. Hence, scientists have come up with a superior way of making better omega-3 health and supplements.

The new process, explained in a new article by Nature Partner Journals (npj) Science of Food, defines how the processing of vortex fluid devices increases the quality of the polyunsaturated fatty acids (PUFAs) active ingredients in fish oil. The process was used to fortify the omega-3 fatty acid content of apple juice without changing the sensory values ​​that are important for the consumer.

Published in collaboration with Guangzhou University, the University of Cincinnati, and the Australian Organization for Nuclear Science and Technology (ANSTO), the research is further evidence of the value of rapid eddy chemistry processing in green chemistry.

Compared to regular homogenization processing, the device was able to increase PUFA levels and purity by lowering oxidation and dramatically improving shelf life. Natural bioactive molecules were used in the processing, which showed that the fish oil medium can absorb flavonoids and other nutritional supplements.

The researchers in the project also developed a technology that is the first in the world to investigate how the process in the Vortex Fluidic Device (VFD) works – in real time.

Colin Raston, professor of clean technology at Flinders University, says the VFD is also able to scientifically measure and control the requirements for better results in food processing.


The article Vortex fluidically mediated encapsulation of functional fish oil with in situ investigated small-angle neutron scattering (2020) by Shan He, Nikita Joseph, Marzieh Mirzamani, Scott J. Pye, Ahmed Hussein Mohammed Alanataki, Andrew Whitten, Yaonan Chen and Harshita Kumari and Colin L Raston has been published in Science of Food and Nature Papers Journals (npj) DOI: 10.1038 / s41538-020-00072-1.

The project was funded by the Australian Research Council and supported by ANSTO.

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