TY - JOUR TI - Use of dietary polyphenols to stabilize polyunsaturated fatty acids in food DO - https://doi.org/doi:10.7282/t3-n4fs-7p54 PY - 2019 AB - Omega-3 fatty acids (n-3 PUFAs) are a subset of polyunsaturated fatty acids found primarily in marine food sources as eicosapentaenoic acid (EA) and docosahexaenoic acid (DHA), and in plants as α- linolenic acid (ALA). n-3 PUFAs are essential nutrients demonstrated to have positive effects on inflammation, coagulation, lipid profiles, cardiovascular disease, cognitive impairment, and psychological disorders. Western populations historically under-consume whole food sources of n-3 PUFAs making n-3 PUFAs supplementation popular. The most common form of n-3 PUFAs supplementation, fish oil, is prone to oxidation which limits shelf-life and palatability. Polyphenols have been demonstrated to exert protective effects on marine derived n-3 PUFAs in solution. However, liquid states limit supplement storage and delivery options. A co-dried matrix of whey protein isolate (WPI), triglyceride oil (TG oil), and grape polyphenol extract (GSP) could provide a dry, shelf-stable delivery system for n-3 PUFAs supplements. Stability projects showed an improved recovery of EPA and DHA methyl esters from the co-dried matrix compared to the free TG oil alone, however a greater recovery of n-3 PUFAs was seen with an unprotected WPI and TG oil matrix when compared to a GSP- WPI-TG oil matrix demonstrating a protective effect of protein on n-3 PUFAs independent of polyphenols. KW - Nutritional Sciences KW - Omega-3 fatty acids KW - Polyphenols LA - English ER -