The benefits of omega-3 fatty acid nanocapsulation for the enrichment of food products: a review

Abstract

Polyunsaturated fatty acids oxidize easily due to their chemical structure, causing a reduction of their nutritional properties. Nanostructured systems may be an alternative to protect fatty acids against oxidation, improving solubility and stability. Consequently, nutritional value of food is maintained as well as the sensory characteristics (color, flavor, texture, and aroma) when fatty acids are added to food products. The present study is a narrative review to introduce the potential benefits of omega-3 unsaturated fatty acids nanoparticles incorporated in food products. The literature review includes publications in English and Portuguese issued between March 1985 and March 2019, in PubMed, ScienceDirect and Web of Science databases. Manual searches were conducted in the articles references lists of the articles included to identify other relevant studies. There were studies that evaluated the stability of fatty acids in food products such as bread, fruit juice, milk, yogurt, and meat. In this study, the most used nanostructured systems for the incorporation of fatty acids were the nanocapsules and the nanoliposomes. Currently, the nanostructured system demonstrates a potential to improve protection of polyunsaturated fatty acids against oxidization and thermal degradation. In this way, they maintain their functional properties and their bioavailability increases and therapeutic efficacy and sensory properties are improved. There are several methodologies being tested, which makes it difficult to identify the most efficient formulation to protect fatty acids. Nanostructured systems seem to be the best alternative to protect polyunsatured fatty acids from oxidization. The encapsulation efficiency, particle’s size and type are relevant factors to be considered to evaluate oxidization. In conclusion, the review showed that currently it is impossible to determine the most efficient methodology. Besides, nanoformulations should follow international guidelines to present more standardized and therefore more efficient particles.

Nano-/Microcapsules, Liposomes, and Micelles in Polysaccharide Carriers: Applications in Food Technology

“…The integration of bioactive compounds using nanotechnology enables the creation of food products with novel functional characteristics. Consequently, the inclusion of these functional components could enhance the characteristics of foods and help to decrease the occurrence of lifestyle diseases [144]. Moreover, it is crucial that the creation of novel food preservation and modification methods not only serves health benefits but is also acceptable to the end consumers.…”

Chondroitin Sulfate-Based Nanocapsules as Nanocarriers for Drugs and Nutraceutical Supplements

“…The use of carriers with an oil core solves the problem of the bioavailability of hydrophobic bioactives and protects them from harmful environmental conditions and reduces their toxicity. Such core–shell NCs have been used as carriers for active substances such as drugs or nutraceuticals, including oil-soluble vitamins (A, D, E, and K) [ 6 ], polyunsaturated fatty acids, e.g., omega-3 acids [ 7 ], and carotenoids [ 8 ], among others.…”

Development of flavored yoghurt fortified with microcapsules of triple omega 3‐ 6‐ 9 for preventing neurotoxicity induced by aluminum chloride in rats

“…Triple omega-3, -6, and -9, with a higher level of omega 3 than omega 6, is considered of great importance not only as a nutraceutical but also for the development of functional foods. But unfortunately, hydrophobicity and high sensitivity to oxidation, promote the formation of oxidation products implying undesirable odors and flavors, consequently make the development of functional foods with triple omega a great challenge (Vieira et al, 2020). The microencapsulation technology represents an efficient technique not only for protecting the triple omega from oxidation and preserving their stability for a longer period, but also to achieve the possibility of fortifying the food products specially the dairy products and beverages with these biological active compounds (Castejón et al, 2021).…”