The paper titled "Stabilization of Fish Oil-in-Water Emulsions with Oleosin Extracted from Canola Meal" covers new work that may result in more stable omega 3 fish oils, without the addition of chemical antioxidants. In this study, oil bodies were prepared from tuna oil, oleosin, and phospholipid that result in developing a natural oil replacer for oil bodies within oilseeds. Oleosin was extracted from canola (Brassica napus) meal by solubilization in aqueous sodium hydroxide (pH 12) and subsequent precipitation at its isoelectric point of pH 6.5. This appears to be a departure, as oleosin, according to the researchers, had not previously been used to prepare AOBs (artificial oil bodies) instead of using OB (oil bodies - depositions of oil in the seed) from oilseed. The tuna oil artificial oil bodies (AOBs) readily dispersed in water to produce oil-in-water (o/w) emulsions, which did not coalesce on storage and were processed by pasteurization using standard conditions. Accelerated oxidation studies showed that these AOB emulsions were more resistant to lipid oxidation than o/w emulsions prepared from tuna oil using Tween 40, sodium caseinate, and commercial canola protein isolate, respectively. There is potential to use commercial canola meal, which is cheap and abundant, as a source of protein for this application. The researchers concluded that "It is also the first report on preparation of AOBs containing longchain omega-3 oils as the core lipid." The long term use of these products could increase the amount of omega-3 oils used in foods that are popularly consumed, helping to reduce cardiac diseases.
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