Chen Yufeng, Sun Yi, Ding Yuting, Ding Yicheng, Liu Shulai, Zhou Xuxia, Wu Huawei, Xiao Jianbo, Lu Baiyi
College of Food Science and Technology, Zhejiang University of Technology, Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, National R&D Branch Center for Pelagic Aquatic Products Processing, Hangzhou, China.
Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China.
Crit Rev Food Sci Nutr. 2024;64(6):1677-1700. doi: 10.1080/10408398.2022.2118658. Epub 2022 Sep 5.
Fish oil, rich in a variety of long-chain ω-3 PUFAs, is widely used in fortified foods due to its broad-spectrum health benefits. However, its undesired characteristics include oxidation sensitivity, poor water solubility, and fishy off-flavor greatly hinder its exploitation in food field. Over the past two decades, constructing fish oil emulsions to encapsulate ω-3 PUFAs for improving their physicochemical and functional properties has undergone great progress. This review mainly focuses on understanding the fabrication strategies, stabilization mechanism, and potential applications of fish oil emulsions, including fish oil microemulsions, nanoemulsions, double emulsions, Pickering emulsions and emulsion gels. Furthermore, the role of oil-water interfacial stabilizers in the fish oil emulsions stability will be discussed with a highlight on food-grade single emulsifiers and natural complex systems for achieving this purpose. Additionally, its roles and applications in food industry and nutrition field are delineated. Finally, possible innovative food trends and applications are highlighted, such as novel fish oil-based delivery systems construction (e.g., Janus emulsions and nutraceutical co-delivery systems), exploring digestion and absorption mechanisms and enhancing functional evaluation (e.g., nutritional supplement enhancer, and novel fortified/functional foods). This review provides a reference for the application of fish oil-based emulsion systems in future precision diet intervention implementations.
富含多种长链ω-3多不饱和脂肪酸的鱼油，因其具有广泛的健康益处而被广泛应用于强化食品中。然而，其不理想的特性，包括氧化敏感性、水溶性差和鱼腥味，极大地阻碍了它在食品领域的开发利用。在过去的二十年里，构建鱼油乳液来包封ω-3多不饱和脂肪酸以改善其物理化学和功能特性方面取得了巨大进展。本综述主要关注了解鱼油乳液的制备策略、稳定机制和潜在应用，包括鱼油微乳液、纳米乳液、双重乳液、皮克林乳液和乳液凝胶。此外，将讨论油水界面稳定剂在鱼油乳液稳定性中的作用，重点是用于实现这一目的的食品级单一乳化剂和天然复合体系。此外，还阐述了其在食品工业和营养领域的作用及应用。最后，强调了可能的创新食品趋势和应用，如构建新型基于鱼油的递送系统（如Janus乳液和营养保健品共递送系统）、探索消化吸收机制以及加强功能评价（如营养补充增强剂和新型强化/功能性食品）。本综述为基于鱼油的乳液系统在未来精准饮食干预实施中的应用提供了参考。
