March 18, 2018 – The concept that many food components, i.e., proteins, polyunsaturated fatty acids, minerals, phytochemicals can improve health continues to advance worldwide. The development of food ingredients, which provide both nutritional, and health benefits will result in significant advances in food science and disease prevention in humans.
Our research laboratory has developed food ingredients addressing consumers’ health. Unique technologies are used to manufacture natural antioxidants to stabilize essential dietary fats i.e., long-chain omega-3 fatty acids against oxidation (Mora-Gutierrez et al. “Antioxidant Compositions and Methods of Use Thereof” in U.S. Patent No. 7,118,688; Mora-Gutierrez et al. “Bioactive Complexes Compositions and Methods of Use Thereof” in US Patent No. 7,780,873; and Mora-Gutierrez et al. “Nanoemulsion Compositions and Methods of Use Thereof” in U.S. Patent 8,628,690).
The research will allow firms that are trying to incorporate long-chain omega-3s, which are prone to oxidation, in foods and beverages that have had to add ingredients to mask off-flavors, refrigerate their products, add unwanted preservatives or use detergents to reduce particle size and deliver lower turbidity.
NIFA supported this research through Evans-Allen funding.
Adela Mora-Gutierrez, Ph.D.
Research Scientist, Food Systems Research
(936) 261-5034
admora@pvamu.edu