| Project Detail |
The overarching aim of PerfectO-3 Project is to produce stable and personalized emulsions with encapsulated omega-3 fatty acids from fish oil with desired critical quality attributes (CQAs) for the targeted delivery of fish oil and the masking of its undesirable smell and flavour. This will be achieved by cutting-edge food research facilities in Teagasc (as a host institute) and also by involving most suitable secondment- Institute of Food Science Research CIAL (Spain) for product validation. Specifically, this Project will investigate innovative processes, such as ultrasound cavitation, using various conditions, carrier components and surfactants that crucially influence the properties of the emulsions in order to control their droplet size distribution (DSD) and thus tailor their CQAs offering personalized/ customized omega-3 emulsions. The developed products will be characterized in terms of storage and oxidative stability and a study of release and targeted delivery of omega-3 fatty acids in the human body will be performed in CIAL. PerfectO-3 is a multidisciplinary project comprising food science, chemistry and nanotechnology research fields and aims at enhancing Europes competitiveness by introducing cutting-edge personalized products in the agri-food sector. |
