Omega‐3 polyunsaturated fatty acid encapsulation system: Physical and oxidative stability, and medical applications

Abstract

The benefits of omega-3 (ω-3) polyunsaturated fatty acids (PUFAs) to human health and the therapeutic properties of diseases have been widely identified. However, due to abundant double bonds, they are sensitive to environmental conditions which cause oxidative deterioration. This is one of the main factors limiting their application. The encapsulation of ω-3 PUFAs is an effective way to improve their oxidation stability. This review summarizes the recent advances in different forms of ω-3 encapsulation systems, such as emulsions, liposomes, microcapsules, and liquid crystalline. Particular emphasis is given to the effects of food-derived biopolymers wall materials (proteins, polysaccharides, and esters) on encapsulation efficiency and oxidation stability of ω-3 PUFAs encapsulation systems. In addition, the effects of natural antioxidants (polyphenols, carotenoids, flavonoids, plant essential oils, etc.) on the antioxidant enhancement of ω-3 PUFAs encapsulation system based on food-derived biopolymers are discussed.Different forms of ω-3 PUFAs encapsulation systems have been proven to be used as supplements in the medical field. The regulation and improvement of the ω-3 PUFAs encapsulation system on the diseases of animal and human, which are related to central nervous system, retina, lung, kidney and tissue cell, are systematically discussed.

Emulsion and its application in the food field: An update review

“…In the initial emulsion (Figure 7A-1, B-1), only some of the lipid-soluble active ingredients present at the interfacial layer exerted antioxidant action to remove the R• and ROO• filled aqueous phase; whereas the binary complex formed by αtocopherol and γ-glutamine (Figure 7C-1) promoted mutual distribution at the interface, thus giving the emulsion a better antioxidant effect. The emulsion remains well stabilized upon entry into the oral and gastric digestive tracts, whereas release occurs in the small intestine (Du et al, 2022;Li, Wang, et al, 2022) (Figure 7A-2, B-2, C-2). R• and ROO• may penetrate inside the emulsion droplets and can be removed by the internal active ingredient (Figure 7A-3, B-3, C-3).…”

Food protein glycation: A review focusing on stability and in vitro digestive characteristics of oil/water emulsions

“…In addition, the number of hydroxyl groups in the protein increases by glycation with saccharides. Therefore, this leads to an increase in the solubility and surface hydrophilicity, which in turn enhances the emulsifying properties of the protein (Du et al., 2022; Liu et al., 2015). The formed glycated proteins also have antioxidant properties, with the ability to chelate metals and scavenge free radicals (Consoli et al., 2018).…”

Gas-phase ion migration spectrum analysis of the volatile flavors of large yellow croaker oil after different storage periods

“…In recent years, the use of science to create health products with high nutritional value has become increasingly popular. Fish oil from large yellow croakers is a high-quality natural oil, containing essential fatty acids, unsaturated fatty acids, and various active components, which is also easy to digest and absorb ( Donovan et al, 2020 ; Du et al, 2022 ; Navarro et al, 2020 ). However, the quality of this fish oil merits further study because the large yellow croaker undergoes lipid oxidation during storage, leading to the contamination and quality deterioration of its oil ( Cao et al, 2021 ).…”