Microgels could protect omega-3 in foods

Microgels may be an economical and reliable way to incorporate omega-3 fatty acids into foods, according to US researchers.

Food scientist Julian McClements and his colleagues at the University of Massachusetts Amherst Center for Health & Wellness are developing microgel capsules to trap and chemically stabilise omega-3 fatty acids, to prevent spoilage and allow them to be easily incorporated into foodstuffs without sacrificing taste, appearance or texture.

In previous studies, McClements and his co-workers found that certain milk and soy proteins are good at preventing omega-3 fatty acids from going rancid. They now want to find a way to economically produce large amounts of powdered omega-3 microgel particles rich in these antioxidant proteins from food-grade materials.

They are concentrating on new ‘structural’ techniques for surrounding the delicate fish oils in a protective biopolymer microgel of water, antioxidant protein and dietary fibre.

McClements and his team are already looking ahead to the next step in nutraceuticals: time-release nano-laminated coatings around fat droplets for delivery at different levels in the human body. They are developing a method to coat droplets with dietary fibres, so that some will break down in the mouth to deliver flavour immediately while others break down in the stomach or small intestine to deliver peptides that signal fullness or satiety.