Omega-3 Stabilization via Flavonoid Antioxidant Composite

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Solution Overview

Problem

Omega-3 fatty acid supplements and medicaments face challenges due to the off-taste and odor associated with oxidized fatty acids, which are less effective and potentially harmful, and are difficult to process and store without oxidizing.

Innovation Solution

Combining omega-3 fatty acids with hydrophilic flavonoids and lipophilic antioxidants, such as those derived from tea, moringa, and cacao, along with melatonin, to stabilize and prevent oxidation, using a continuous processing method that maintains low temperatures and avoids harsh conditions.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Productivity

If omega-3 fatty acids are processed and stored using conventional methods, then productivity and ease of manufacture are improved, but oxidation occurs leading to off-taste, odor, and reduced effectiveness

Engineering Contradiction:

Improveease of manufactureVSAvoidoxidation resistance

Core Design Contradiction:

ProductivityVSReliability

Solution Approach 1:

Flavonoids and antioxidants are added to the omega-3 fatty acid source material before processing begins, establishing protective measures in advance to prevent oxidation during subsequent manufacturing steps

Inventive Principle:

Principle #10Preliminary action

Solution Approach 2:

Flavonoids and antioxidants serve as intermediary substances that mediate between the omega-3 fatty acids and oxidizing conditions, absorbing oxidative stress and protecting the fatty acids from degradation

Inventive Principle:

Principle #24Intermediary (Mediator)

2Quantity of substance

If omega-3 fatty acids are purified to high concentration, then potency and effectiveness are improved, but oxidation resistance decreases due to increased susceptibility

Engineering Contradiction:

Improveomega-3 concentrationVSAvoidoxidation susceptibility

Core Design Contradiction:

Quantity of substanceVSObject-affected harmful factors

Solution Approach 1:

The invention creates a composite formulation combining omega-3 fatty acids with flavonoids and antioxidants, where the complementary substances work synergistically to provide both high potency and enhanced oxidation resistance

Inventive Principle:

Principle #40Composite materials

3Productivity

If harsh processing conditions are used to extract omega-3 fatty acids, then productivity is improved, but oxidation and degradation increase

Engineering Contradiction:

Improveextraction efficiencyVSAvoidoxidation byproducts

Core Design Contradiction:

ProductivityVSObject-generated harmful factors

Solution Approach 1:

Protective agents are incorporated before the extraction process begins, pre-establishing a protective environment that allows efficient extraction without subsequent oxidation

Inventive Principle:

Principle #10Preliminary action

Solution Approach 2:

The processing is conducted in an atmosphere modified with nitrogen or other inert gases, creating an oxygen-free environment that prevents oxidation during high-efficiency extraction operations

Inventive Principle:

Principle #39Inert atmosphere (Inert environment)

4Reliability

If storage time is extended to ensure consistent dosage, then reliability is improved, but oxidation accumulates over time

Engineering Contradiction:

Improvedosage consistencyVSAvoidstorage duration

Core Design Contradiction:

ReliabilityVSDuration of action of stationary object

Solution Approach 1:

The antioxidant protection mechanism operates continuously throughout storage, with flavonoids and antioxidants constantly neutralizing oxidizing conditions to maintain product integrity over extended periods

Inventive Principle:

Principle #20Continuity of useful action

Applied Scientific Principles

This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.

Function Achieved in This Case

Results in a stable omega-3 fatty acid product with reduced oxidation, maintaining potency and effectiveness while eliminating fish odors and tastes, ensuring consistent dosage and enhanced health benefits.

Implementation Method 1

The flavonoids and antioxidants stabilize and prevent oxidation of the omega-3 fatty acids

Methodology Applied

Scientific EffectOxidation prevention: Oxidation

Data Source

PatentUS10799471B2Omega-3 fatty acid articles of manufacture, and methods and apparatus for making same

Publication Date: 2020.10.13 AMBO INNOVATIONS LLC

AI summary

Embodiments of the present invention are directed to methods, apparatus and articles of manufacture that feature omega-3 fatty acids co-processed with flavonoid and lipophilic antioxidants for improved stability.