Nutritionists are nearly unanimous in recommending that Americans should eat significantly more omega-3 fatty acids and consume them in foods, not in vitamin pills. The health-promoting fats are found in fish and some other food sources. But if we don’t like fish, can’t prepare it well, can’t afford it more often, or all of the above, what are we to do?
Food scientist Julian McClements and colleagues at the University of Massachusetts Amherst Center for Health & Wellness are now investigating more economical and reliable ways to incorporate omega-3 fatty acids into foods. They’re developing new microgel capsules to trap the omega-3 fatty acids, chemically stabilize them to prevent spoilage, and allow them to be easily incorporated in beverages, yogurts, dressings, desserts and ice cream, for example. All this without sacrificing taste, appearance or texture. Among other things, omega-3s are essential for normal growth in children and a recognized aid to heart health in adults.
In previous studies, McClements, an expert in food-based delivery systems, and his co-workers found that certain milk and soy proteins are good at preventing omega-3 fatty acids from going rancid. The researchers now want to find a way to economically produce large amounts of powdered omega-3 microgel particles rich in these anti-oxidant proteins from food-grade materials. To do this, they’re concentrating on new “structural” techniques for surrounding the delicate fish oils in a protective biopolymer microgel of water, antioxidant protein, and dietary fiber. These microgel particles resemble the familiar gelatin dessert, Jell-o, except that they’re microscopic.
Food as medicine is an unfamiliar concept to many American consumers, according to McClements and Eric Decker, chair of the UMass Amherst food science department and co-director of its Center for Health & Wellness. Many don’t remember the first wave of nutraceuticals introduced in the 1940s and 1950s when vitamin-fortified flour, cereals and milk were “unbelievably successful” in eliminating once-common diseases such as goiter and rickets caused by vitamin deficiencies, Decker notes.
While it’s becoming more common to hear of consumers picking up blueberry juice as a hedge against memory loss or whole-grain bread to ward off colon cancer, the United States remains one of the least receptive societies to the idea of food as preventive medicine compared to places like Japan and New Zealand. Nevertheless, because of their public health value, nutraceuticals are becoming a “hot topic” among North American nutritionists and food scientists.
The new generation of food scientists hopes to build on the earlier successes to address modern public health problems, more widespread but perhaps no less disabling and costly to society – obesity, diabetes, heart disease, osteoporosis, cancer. Specifically, UMass Amherst researchers like McClements are not only looking at cheaper, more reliable ways to incorporate nutrients like omega-3 fatty acids in food, but at molecules known as phytosterols from oats, for example, that can lower cholesterol, and flavonoids in orange peel that show promise for killing cancer cells.
With recent new grants from the USDA, McClements is already looking ahead to the next big thing in nutraceuticals: Time-release nanolaminated coatings around fat droplets for delivery at different levels in the human body. For example, he and colleagues are learning to coat droplets with dietary fibers so some will break down in the mouth to deliver flavor immediately while others break down in the stomach or small intestine to deliver peptides that signal fullness or satiety.
Still others might be designed not to break down until they reach the large intestine, where the laminated droplets would deliver anti-hypertensive or cancer-fighting food compounds that can’t survive digestive acids in the stomach. By manipulating food structure, McClements and other food scientists are also exploring ways to increase solubility in the small intestine so more of the nutrients are absorbed.
“More studies are needed before we can justify further work on tailoring foods to match an individual’s genetic makeup,” McClements adds, but that’s coming, as well, he predicts.
Europeans will readily pay more for food that promises to boost health, Decker observes. And in the past 20 years Japan has launched one of the most far-reaching public health campaigns anywhere, to increase nutraceutical consumption to control heart-disease-related health care costs and other problems. Watch for international food companies to team up with food science programs like the Health and Wellness Center at UMass Amherst to do the same.
David Julian McClements | Newswise Science News
Further reports about: > Cancer > Diabetes > Health > Nutraceuticals > Tasty Microgels > Wellness > anti-oxidant proteins > cholesterol > fatty acids > flavonoids > food science > food sources > heart disease > microgels > nanolaminated coatings > omega-3 fatty acids > osteoporosis > public health > vitamin pills
Millions through license revenues
27.04.2017 | Rheinische Friedrich-Wilhelms-Universität Bonn
New High-Performance Center Translational Medical Engineering
26.04.2017 | Fraunhofer ITEM
More and more automobile companies are focusing on body parts made of carbon fiber reinforced plastics (CFRP). However, manufacturing and repair costs must be further reduced in order to make CFRP more economical in use. Together with the Volkswagen AG and five other partners in the project HolQueSt 3D, the Laser Zentrum Hannover e.V. (LZH) has developed laser processes for the automatic trimming, drilling and repair of three-dimensional components.
Automated manufacturing processes are the basis for ultimately establishing the series production of CFRP components. In the project HolQueSt 3D, the LZH has...
Reflecting the structure of composites found in nature and the ancient world, researchers at the University of Illinois at Urbana-Champaign have synthesized thin carbon nanotube (CNT) textiles that exhibit both high electrical conductivity and a level of toughness that is about fifty times higher than copper films, currently used in electronics.
"The structural robustness of thin metal films has significant importance for the reliable operation of smart skin and flexible electronics including...
The nearby, giant radio galaxy M87 hosts a supermassive black hole (BH) and is well-known for its bright jet dominating the spectrum over ten orders of magnitude in frequency. Due to its proximity, jet prominence, and the large black hole mass, M87 is the best laboratory for investigating the formation, acceleration, and collimation of relativistic jets. A research team led by Silke Britzen from the Max Planck Institute for Radio Astronomy in Bonn, Germany, has found strong indication for turbulent processes connecting the accretion disk and the jet of that galaxy providing insights into the longstanding problem of the origin of astrophysical jets.
Supermassive black holes form some of the most enigmatic phenomena in astrophysics. Their enormous energy output is supposed to be generated by the...
The probability to find a certain number of photons inside a laser pulse usually corresponds to a classical distribution of independent events, the so-called...
Microprocessors based on atomically thin materials hold the promise of the evolution of traditional processors as well as new applications in the field of flexible electronics. Now, a TU Wien research team led by Thomas Müller has made a breakthrough in this field as part of an ongoing research project.
Two-dimensional materials, or 2D materials for short, are extremely versatile, although – or often more precisely because – they are made up of just one or a...
28.04.2017 | Event News
20.04.2017 | Event News
18.04.2017 | Event News
28.04.2017 | Medical Engineering
28.04.2017 | Earth Sciences
28.04.2017 | Life Sciences