Use of microencapsulated fish oil as a means of increasing n‐3 polyunsaturated fatty acid intake

Abstract

Summary Background: The successful incorporation of fish oil into foods may provide a means of increasing intakes of n‐3 polyunsaturated fatty acids (n‐3 PUFA). The aim of the present study was to evaluate the bioavailability of n‐3 PUFA in microencapsulatd fish oil compared with a fish oil capsule. Methods: Twenty‐eight healthy volunteers were recruited to take part in this randomized controlled trial. Volunteers were supplemented with 0.9 g n‐3 PUFA daily for 4 weeks, delivered either as microencapsulated fish oil in a milkshake or as a fish oil capsule. Plasma fatty acid composition and plasma total cholesterol levels were measured at baseline and after supplementation. In addition, volunteers completed a questionnaire on fish consumption, use of supplements and exercise. Results: Responses to the questionnaire indicated that the males who took part in this study took more physical exercise, consumed less fish and were less likely than the females to take supplements. Plasma n‐3 PUFA concentrations were raised significantly and by a similar level by both fish oil supplements. Furthermore, no significant difference was observed in plasma n‐3 PUFA concentrations following supplementation with either form of fish oil. Plasma total cholesterol levels were not significantly altered by n‐3 PUFA supplementation in either group. The results of this study indicated that there was no difference in the bioavailability of n‐3 PUFA given as microencapsulated fish oil compared with n‐3 PUFA delivered as a fish oil capsule. Fortification of foodstuffs with microencapsulated fish oil therefore offers the potential to increase intakes of n‐3 PUFA in line with current recommendations.

Bioavailability of n–3 Polyunsaturated Fatty Acids (PUFA) in Foods Enriched with Microencapsulated Fish Oil

“…It has been previously reported that the administration of low-dose fish oil supplements, containing 0.9 g n-3 PUFA, over a 4-week period significantly increases platelet n-3 PUFA above baseline levels [20], and, furthermore, that microencapsulated fish oil powder was an effective means of increasing plasma n-3 levels [15]. In the study reported here, we investigated whether fish oil microencapsulated and incorporated into a food product was also effective in increasing platelet EPA and DHA concentration compared to an equal amount of the same oil given in the form of a fish oil capsule.…”

“…The technology of microencapsulation (packaging the liquid oil in microcapsules that can release their contents under specific conditions) has increased the variety of foods into which fish oil can be incorporated and should also, by reducing the potential for oxidation of the fatty acids, increase the shelf life of these enriched foods [14]. Higgins et al [15] reported that microencapsulated fish oil, given as a milkshake, was as effective as a fish oil supplement in increasing plasma n-3 fatty acids. However, the bioavailability of fish oil which has been microencapsulated and incorporated into a food product has not been investigated.…”

The impact of long-chainn-3 polyunsaturated fatty acids on human health

“…One way around this is to purify and microencapsulate the fish oils, then add the resulting flavourless powder to a range of food products. A growing number of products fortified in this way are now available in Europe and are considered to be both bioavailable and have the capacity to increase population intakes of LC n-3 PUFA (Higgins et al 1999). An intervention study which gave fortified bread (providing 270 mg EPA and 195 mg DHA/d) to thirty-six volunteers with hyperlipidaemia found that plasma LC n-3 PUFA increased significantly after 4 weeks, while plasma levels of triacylglycerols decreased and HDL increased (Liu et al 2001).…”

Omega-3 polyunsaturated fatty acid from extruded linseed influences the fatty acid composition and sensory characteristics of dry-cured ham from heavy pigs1

“…Polyunsaturated fatty acids are known to be more susceptible to oxidation than MUFA or SFA. Moreover, the increased degree of unsaturation of these fatty acids makes them susceptible to oxidative damage (Higgins et al, 1999), which negatively affects the processing characteristics and sensory quality and acceptability of processed meat products (Warnants et al, 1998). Incorporation of n-3 PUFA into meat may lead to oxidation (one of the main causes of functional, sensory, and nutritional quality deterioration in meat and meat products) because of the development of offflavors, the insolubilization of proteins, and the formation of free radicals and other oxidized compounds, such as cholesterol oxidation products (O'Keefe et al, 1995;Morrissey et al, 1998).…”