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ELECTRONANOMEGA

DEVELOPMENT OF OMEGA-3 NANODELIVERY SYSTEMS USING ELECTROSPINNING PROCESSING

Total Cost €

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EC-Contrib. €

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Partnership

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Project "ELECTRONANOMEGA" data sheet

The following table provides information about the project.

Coordinator
DANMARKS TEKNISKE UNIVERSITET 

Organization address
address: ANKER ENGELUNDSVEJ 1 BYGNING 101 A
city: KGS LYNGBY
postcode: 2800
website: www.dtu.dk

contact info
title: n.a.
name: n.a.
surname: n.a.
function: n.a.
email: n.a.
telephone: n.a.
fax: n.a.

 Coordinator Country Denmark [DK]
 Project website https://goo.gl/VKV8rt
 Total cost 200˙194 €
 EC max contribution 200˙194 € (100%)
 Programme 1. H2020-EU.1.3.2. (Nurturing excellence by means of cross-border and cross-sector mobility)
 Code Call H2020-MSCA-IF-2014
 Funding Scheme MSCA-IF-EF-ST
 Starting year 2015
 Duration (year-month-day) from 2015-08-24   to  2017-08-23

 Partnership

Take a look of project's partnership.

# participants  country  role  EC contrib. [€] 
1    DANMARKS TEKNISKE UNIVERSITET DK (KGS LYNGBY) coordinator 200˙194.00

Map

 Project objective

Functional foods containing omega-3 lipids, which have approved health claims by EFSA, have resulted in one of the fastest-growing food product categories in Europe. However, to successfully develop foods enriched with omega-3 PUFA, lipid oxidation of these highly unsaturated fatty acids must be prevented in order to avoid both the loss of nutritional value and the formation of unpleasant off-flavors. Omega-3 PUFA can be added to foods as neat oils or as a “delivery system” such as microencapsulated oil powders and oil-in-water emulsions. Nevertheless, delivery of omega-3 lipids in the form of emulsions reduces the oxidative stability of omega-3 PUFA in some products. Furthermore, microencapsulates are less suitable for liquid or semi-liquid foods than emulsified omega-3 oils due to handling/mixing issues. Therefore, the development of alternative omega-3 PUFA delivery systems, which are easy to disperse and which will lead to improved oxidative stability of omega-3 enriched food products, is urgently required. One of the more promising delivery systems can be functional nano-microstructures obtained by electrospinning technology, which is possible to up-scale. In light of the above, the aim of this research project is to develop advanced omega-3 delivery systems such as electrospun nano-microstructures. To this end, the specific objectives are: 1) Development of physically and oxidatively stable nano-microstructures with omega-3 PUFA and natural antioxidants using electrospinning processing. 2) Production of food enriched with the nano-microstructures having appropriate structural-functional properties and being oxidatively stable. The success of the research proposed will lead to an important advance in the protection of omega-3 PUFA against oxidation when incorporated into food. Thus, the knowledge generated by this study has the potential to being exploited by companies devoted to the production of functional foods containing omega-3 lipids.

 Publications

year authors and title journal last update
List of publications.
2015 García Moreno, Pedro Jesús; van der Kruijs, J.; Boutrup Stephansen, Karen; Chronakis, Ioannis S.; Jacobsen, Charlotte.
Production of omega-3 nanodelivery systems by emulsion electrospinning
published pages: , ISSN: , DOI:
Electrospinning: principles, practice and possibilities 2015: Programme and abstract book. 2019-07-24
2016 García Moreno, Pedro Jesús; Damberg, C.; Stephansen, K.; Chronakis, Ioannis S.; Jacobsen, Charlotte.
Oxidative stability of pullulan nanofibers loaded with fish oil: effect of oil content and antioxidants addition
published pages: , ISSN: , DOI:
Abstract from 14th Euro Fed Lipid Congress 2019-07-24
2017 Pedro J. García-Moreno, Cecilie Damberg, Ioannis S. Chronakis, Charlotte Jacobsen
Oxidative stability of pullulan electrospun fibers containing fish oil: Effect of oil content and natural antioxidants addition
published pages: 1600305, ISSN: 1438-7697, DOI: 10.1002/ejlt.201600305
European Journal of Lipid Science and Technology 2019-07-24
2018 Charlotte Jacobsen Pedro J. Garcia-Moreno Ana C. Mendes Ramona V. Mateiu Ioannis S. Chronakis
Use of Electrospinning for Encapsulation of Sensitive Bioactive Compounds and Applications in Food
published pages: , ISSN: 1941-1413, DOI:
Annual Review of Food Science and Technology vol. 9 2019-07-24
2017 Pedro J. García-Moreno, Necla Özdemir, Karen Stephansen, Ramona V. Mateiu, Yolanda Echegoyen, Jose M. Lagaron, Ioannis S. Chronakis, Charlotte Jacobsen
Development of carbohydrate-based nano-microstructures loaded with fish oil by using electrohydrodynamic processing
published pages: 273-285, ISSN: 0268-005X, DOI: 10.1016/j.foodhyd.2017.02.013
Food Hydrocolloids 69 2019-07-24
2016 García Moreno, Pedro Jesús; Özdemir, N.; Boutrup Stephansen, Karen; Mateiu, Ramona Valentina; Echegoyen, Y.; M. Lagaron, J.; Chronakis, Ioannis S.; Jacobsen, Charlotte.
Oxidative Stability of Nano-Microstructures containing fish oil.
published pages: , ISSN: , DOI:
Abstract from 1st International Symposium on Lipid Oxidation and Antioxidants 2019-07-24
2017 García Moreno, Pedro Jesús; Pelayo, Andres; Mateiu, Ramona Valentina; Chronakis, Ioannis S.; Jacobsen, Charlotte.
Protein-polysaccharide Mixtures as Wall Material in Fish Oil-loaded Nano-microcapsules Obtained by Electrospraying
published pages: , ISSN: , DOI:
Proceedings of the 2017 AOCS Annual Meeting and Industry Showcases. 2019-07-24
2015 García Moreno, Pedro Jesús; Boutrup Stephansen, Karen; Guadix, Antonio ; Guadix, Emilia M. ; Chronakis, Ioannis S.; Jacobsen, Charlotte.
Oxidative stability of electrospun nanofibers loaded with fish oil.
published pages: , ISSN: , DOI:
Fats, oils and lipids: New challenges in technology, quality control and health: Book of abstracts. 2019-07-24

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