Nanoencapsulation of Omega-3 Fatty Acids and its Beneficial Health Effects
Department of Physical Chemistry and Electrochemistry, Faculty of Technology,
University of Tuzla, Bosnia and Herzegovina
*Corresponding Author: Amra Bratovcic, Department of Physical Chemistry and
Electrochemistry, Faculty of Technology, University of Tuzla, Bosnia and Herzegovina
July 03, 2023; Published: July 21, 2023
This paper discusses the beneficial effects of omega-3 fatty acids on human health. Nutrient data of some types of fish that contain
omega-3 fatty acids in the form of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), as well as the plant sources of
omega-3 fatty acids which provide nutrients in the form of alpha- linolenic acid (ALA) are present. An overview of the techniques
and formulations used for nanoencapsulation of omega-3 fatty acids or fish oil is given. Considering that omega-3 fatty acids are low
water-soluble, and tend to rapid oxidation, nanoencapsulation is a very promising method that prevents their oxidation and instability.
In addition, nanoencapsulation facilitates the release of food components and improves bioavailability and digestion in the
human body. The creation of nanostructured bio-based delivery vehicles that enable better solubility, and bioavailability of bioactive
peptides and poly-unsaturated fats are ensured with the nanoencapsulation. Different omega-3 fatty acids were added as nanoparticles
or nanocapsules into the orange juice, probiotic fermented milk, whey protein, into pork meat for the fortification of food.
Keywords:Nanoecapsulation; Omega-3 Fatty Acids; DHA; EPA; ALA
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