Publications by authors named "Qiqian Zhou"
Article Synopsis
- Long-chain omega-3 polyunsaturated fatty acids (LCn-3PUFA) have recognized health benefits, but UK consumption of oily fish, the main source of these nutrients, is low, and traditional supplements are poorly digestible.* -
- A study developed stable algal oil nanoemulsions using ultrasonic technology to enhance the digestibility and bioavailability of DHA, a key LCn-3PUFA, through smaller particle sizes that improve absorption.* -
- The resultant nanoemulsions showed significantly smaller droplet sizes (0.267 µm and 0.340 µm) compared to non-emulsified algal oil (73.6 µm), demonstrating their potential for improved DHA bio
Background: Long chain omega-3 polyunsaturated fatty acid (LCn3PUFA) nanoemulsion enriched foods offer the potential to address habitually low oily fish intakes. Nanoemulsions increase LCn3PUFA bioavailability, although they may cause lipid oxidation. The present study examined the oxidative stability of LCn3PUFA algal oil-in-water nanoemulsions created by ultrasound using natural and synthetic emulsifiers during 5 weeks of storage at 4, 20 and 40 °C.
View Article and Find Full Text PDF