Preserving omega-3-rich oils from a new renewable plant-based source through bio-innovation

将富含有益健康的omega-3脂肪酸的油脂加入食品/饲料(全球市场6亿GB)面临两个挑战：1)供应；2)易受氧化变质的影响。人类和养殖鱼消费的欧米茄-3脂肪酸大部分来自油性鱼类；这种供应要么是静止的，要么正在减少，因此无法跟上人类和养殖鱼数量的增长。Ehium种子具有向食品和饲料市场输送富含omega-3脂肪酸的可再生油的潜力，这种油包含在天然乳状液滴(油体)中，可以保护油免受体外氧化。这些天然乳液可以从种子中提取，而不需要使用有机溶剂，而且不需要添加额外的表面活性剂或抗氧化剂，使它们在商业上非常有吸引力。建立夹竹桃种子油体的氧化稳定性是释放这一想法的商业潜力的关键。

Two challenges are associated with incorporating oils enriched with health-beneficial omega-3 fatty acids into food/feed (£600M global market): 1) Supply; and 2) Susceptibility to oxidative deterioration. The majority of dietary omega-3 fatty acids consumed by humans and farmed fish are derived from oily fish; this supply is either static or dwindling and so is not able to keep up with growing human and farmed-fish populations. Echium seed has the potential to deliver to the food and feed markets a renewable oil, enriched with omega-3 fatty acids, that is contained within a natural emulsion droplet (oil body) that may protect the oil from oxidation ex-vivo. These natural emulsions are extractable from seeds without the use of organic solvents, and would not require the addition of extra surfactants or antioxidants, making them very attractive commercially. Establishing the oxidative stability of echium seed oil bodies is pivotal to unlocking the commercial potential of this idea.