Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India.
Department of Food and Nutrition & Food Technology, Institute of Home Economics, University of Delhi, Delhi, India.
Compr Rev Food Sci Food Saf. 2024 Jan;23(1):e13272. doi: 10.1111/1541-4337.13272.
Omega-3 fatty acids (omega-3 FAs) have been widely recognized for their therapeutic advantages, including anti-inflammatory and cardioprotective properties. They have shown promise in enhancing regulatory function, promotingdevelopment and mitigating the progression of diabetes and cancer. The scientific communities, along with industries, are actively endorsing initiatives aimed at increasing the daily intake of lipids rich in omega-3 FAs. Nevertheless, incorporating polyunsaturated FAs (PUFAs) into food products poses several challenges due to their susceptibility to oxidation when exposed to oxygen, high temperatures, and moisture. This oxidative deterioration results in undesirable flavours and a loss of nutritional value. Various methods, including physical blending, interesterification, and encapsulation, have been utilized as ways to enhance the stability of edible oils rich in PUFA against oxidation. Encapsulation has emerged as a proven strategy for enhancing the oxidative stability and functional properties of omega-3 FA-rich oils. Multiple encapsulation methods have been developed to stabilize and improve the delivery of omega-3 FAs in food products. The selection of an appropriate encapsulation method depends on the desired application of the encapsulated oil. In addition, encapsulation enhances the bioavailability of omega-3 FAs by promoting increased absorption of the encapsulated form in the intestinal epithelium. This review discusses the techniques and principles of omega-3 FA-rich oil encapsulation and its role in improving stability and bioavailability. Furthermore, it also investigates the potential health benefits of these encapsulated oils. This review explores the variations in bioavailability based on encapsulation techniques and processing, offering vital insights for nutrition and product development.
ω-3 脂肪酸（ω-3 FAs）因其具有抗炎和心脏保护特性而被广泛认可。它们在增强调节功能、促进发育和减轻糖尿病和癌症的进展方面显示出了希望。科学界和行业都在积极支持增加富含 ω-3 FAs 的脂质的每日摄入量的倡议。然而，由于多不饱和脂肪酸（PUFAs）在暴露于氧气、高温和湿度时容易氧化，因此将其纳入食品产品中存在一些挑战。这种氧化劣化会导致不良的风味和营养价值的丧失。已经使用了各种方法，包括物理混合、酯交换和包封，来提高富含 PUFAs 的食用油的稳定性，以防止氧化。包封已成为提高富含 ω-3 FA 的油的氧化稳定性和功能特性的一种经过验证的策略。已经开发了多种包封方法来稳定和改善食品中 ω-3 FAs 的递送。选择适当的包封方法取决于封装油的预期应用。此外，包封通过促进肠上皮中封装形式的吸收增加来提高 ω-3 FAs 的生物利用度。本文综述了富含 ω-3 FA 的油的包封技术和原理及其在提高稳定性和生物利用度方面的作用。此外，还研究了这些封装油的潜在健康益处。本文探讨了基于包封技术和加工的生物利用度的变化，为营养和产品开发提供了重要的见解。
