The composition and oxidative stability of vegetarian omega-3 algal oil nanoemulsions suitable for functional food enrichment

Background: Long chain omega-3 polyunsaturated fatty acid (LCn3PUFA) nanoemulsion enriched foods offer potential to address habitually low oily fish intakes. Nanoemulsions increase LCn3PUFA bioavailability, but may cause lipid oxidation. This study examined oxidative stability of LCn3PUFA algal oil-in-water nanoemulsions created by ultrasound using natural and synthetic emulsifiers during 5-weeks of storage at 4, 20 and 40°C. Fatty acid composition, droplet size ranges and volatile compounds were analysed. Results: No significant differences were found for fatty acid composition at various temperatures and storage times. Lecithin nanoemulsions had significantly larger droplet size ranges at baseline and during storage regardless of temperatures. While combined Tween 40 and lecithin nanoemulsions had low initial droplet size ranges, there were significant increases at 40°C after 5-weeks storage. Gas chromatograms identified hexanal and propanal as predominant volatile compounds, along with 2-ethylfuran; propan-3-ol; valeraldehyde. The Tween 40 only nanoemulsion sample showed formation of lower concentrations of volatiles compared to lecithin samples. Formation of hexanal and propanal remained stable at lower temperatures although higher concentrations were found in nanoemulsions than bulk oil. The lecithin only sample had formation of higher concentrations of volatiles at increased temperatures despite having significantly larger droplet size ranges than the other samples. Conclusions: Propanal and hexanal were the most prevalent of five volatile compounds detected in bulk oil and lecithin and/or Tween 40 nanoemulsions. Oxidation compounds remained more stable at lower temperatures indicating suitability for enrichment of refrigerated foods. Further research to evaluate the oxidation stability of these systems within food matrices is warranted

Does audio‐visual binding as an integrative function of working memory influence the early stages of learning to write?

Working memory has been proposed to account for the differential rates in pro- gress young children make in writing. One crucial aspect of learning to write is the encoding (i.e., integration) and retrieval of the correct phoneme–grapheme pairings, known as binding. In addition to executive functions, binding is regarded as central to the concept of working memory. To test the developmental increase in binding ability and its comparative influence on writing, an experimental study assessed 5- and 6-year-olds’ accuracy in retaining and retrieving bound audio-visual information alongside measures of verbal and visual complex working memory span (i.e., cen- tral executive functions), and transcription skills (i.e., alphabet and spelling). Results demonstrated an age-related increase in the ability to bind, and that binding had sig- nificant associations with working memory and early writing ability, but once bind- ing and age were controlled for it was verbal working memory that made an inde- pendent contribution to individual differences in writing performance. Although the contribution this paper made was through an exploration and expansion of theoreti- cal ideas within writing research, it is likely to make an important practical contribu- tion to instruction in the future both at the level of transcription and text generation as writers develop those skills