Seafood Processing Research Group, School of Agriculture, Shiraz University, Shiraz, Iran.
Department Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
Crit Rev Food Sci Nutr. 2022;62(8):2061-2082. doi: 10.1080/10408398.2020.1848793. Epub 2020 Nov 19.
Fish oil is one of the most important sources of omega 3 polyunsaturated fatty acids (PUFAs), especially eicosapentaenoic acid and docosahexaenoic acid which are the most important PUFAs with several health benefits. However, PUFAs are prone to oxidation and have a poor water solubility which limits the use of fish oils into food formulations. Encapsulation techniques can be applied to overcome these challenges. There is a large number of published micro/nanoencapsulation papers, where each of them contains a limited number of wall materials, feed formulation, encapsulation technique, and storage conditions. Therefore, without systematic evaluation of the data extracted from available studies, the design of functional foods containing fish oil would not be very successful. The objective of this systematic review is a meta-analysis of published researches on the nano/microencapsulation of fish oil. A comprehensive literature search was performed between 1 October and 31 December 2019 with encapsulation, fish oil, and oxidative stability keywords. Overall, 39 qualified articles were selected for the statistical analysis. Based on the technique used for encapsulation, the fish oil-loaded carriers were classified into four main groups: (a) spray-dried particles; (b) freeze-dried particles; (c) electrospun fibers and electrosprayed capsules; and (d) other carriers prepared by supercritical antisolvent, gelation, liposomes, spray-freeze drying, and transglutaminase catalyzed cross-linking. The three most frequent methods applied for fish oil encapsulation were spray drying (42.86%), freeze drying (21.43%), and electrohydrodynamic (19.04%) methods, respectively. Averagely, the best encapsulation efficiency was obtained for electrohydrodynamic processes. Also, the combination of polysaccharide-protein based wall materials provided the best performance in terms of fish oil encapsulation efficiency.
鱼油是ω-3 多不饱和脂肪酸（PUFA）的最重要来源之一，特别是二十碳五烯酸（EPA）和二十二碳六烯酸（DHA），它们是最重要的多不饱和脂肪酸，具有多种健康益处。然而，PUFAs 容易氧化，并且水溶性差，这限制了它们在食品配方中的应用。可以应用包封技术来克服这些挑战。已经有大量关于微/纳米包封的已发表论文，其中每篇论文都包含有限数量的壁材料、饲料配方、包封技术和储存条件。因此，如果不对从现有研究中提取的数据进行系统评估，那么设计含有鱼油的功能性食品将不会非常成功。本系统评价的目的是对已发表的鱼油纳米/微胶囊化研究进行荟萃分析。在 2019 年 10 月 1 日至 12 月 31 日期间，使用“encapsulation（包封）”、“fish oil（鱼油）”和“oxidative stability（氧化稳定性）”等关键词进行了全面的文献检索。总共选择了 39 篇符合条件的文章进行统计分析。根据用于包封的技术，载有鱼油的载体分为四大类：（a）喷雾干燥颗粒；（b）冷冻干燥颗粒；（c）静电纺丝纤维和电喷雾胶囊；以及（d）通过超临界抗溶剂法、凝胶化、脂质体、喷雾冷冻干燥和转谷氨酰胺酶催化交联制备的其他载体。应用最频繁的三种鱼油包封方法分别是喷雾干燥（42.86%）、冷冻干燥（21.43%）和电动力学（19.04%）方法。平均而言，电动力学过程获得了最佳的包封效率。此外，基于多糖-蛋白质的壁材料的组合在鱼油包封效率方面表现出最佳性能。
