Vegetable Oils Rich in Polyunsaturated Fatty Acids: Nanoencapsulation Methods and Stability Enhancement. Issue 1 (2nd January 2022)

• Record Type: Journal Article
• Authors: Jurić, Slaven; Jurić, Marina; Siddique, Md Abu Bakar; Fathi, Milad
• Is Part Of: Food reviews international. Volume 38:Issue 1(2022)
• Page Start: 32
• Page End: 69
• Publication Date: 2022-01-02
• Subjects: Nanoencapsulation -- polyunsaturated fatty acids -- vegetable oils -- oxidation; 641
• DOI: 10.1080/87559129.2020.1717524
• Languages: English
• ISSNs: 8755-9129

Abstract

ABSTRACT: Polyunsaturated fatty acids (PUFAs), ω-3 and ω-6 are essential fatty acids that are available in some algae and plants. Rapid oxidation occurs in PUFAs-rich oils during processing, transportation, and storage. Furthermore, it is necessary to enhance their bioavailability in gastrointestinal media. Therefore, additional protection using encapsulation is necessary for their application or incorporation in food products. Nanoencapsulation leads to protection against environmental conditions, masking unfavorable flavors, enhancing solubility and increasing solution stability. In this review, the state of art of different sources of vegetable oils rich in polyunsaturated fatty acids was first provided and strategies adapted for nanoencapsulation of PUFAs using nanoparticles, hydrogels, oleogels, nanocrystals, and nanofibers were discussed. Finally, future remarks regarding the gaps between research and industrial scales of nanoencapsulation technology were highlighted.