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UMass Amherst Scientists Explore Novel Delivery of Omega 3s

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By: Sean Moloughney

Editor, Nutraceuticals World

Food scientists at the University of Massachusetts, Amherst, Center for Health & Wellness are investigating more economical and reliable ways to incorporate omega 3 fatty acids into foods. Specifically, they are developing new microgel capsules to trap omega 3 fatty acids, chemically stabilize them to prevent spoilage, and allow them to be more easily incorporated in beverages, yogurts, dressings, desserts and ice cream, for example. The researchers are concentrating on new “structural” techniques for surrounding the delicate fish oils in a protective biopolymer microgel of water, antioxidant protein and dietary fiber. UMass Amherst researchers are also looking at cheaper, more reliable ways to incorporate other nutrients, such as phytosterols and flavonoids. In addition, with recent grants from USDA, lead scientists are already looking ahead to time-release “nano-laminated” coatings around fat droplets for delivery at different levels in the human body.

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