Effects of microencapsulation on bioavailability of fish oil omega-3 fatty acids

TY - CHAP

T1 - Effects of microencapsulation on bioavailability of fish oil omega-3 fatty acids

AU - Christophersen, Philip Carsten B

AU - Yang, Mingshi

AU - Mu, Huiling

PY - 2016/3/11

Y1 - 2016/3/11

N2 - Increased research interest in the health benefits of fish oils and the wide publicity of these studies have led to the marketing and launch of a wide array of new and traditional food and beverage products enriched with omega-3 fatty acids. This chapter focuses on the impact of microencapsulation and other factors on the bioavailability of omega-3 fatty acids from fish oils. To help understand the impact of microencapsulation on bioavailability of omega-3 fatty acids, it presents a brief overview of encapsulation techniques and excipients used. Microencapsulation of fish oil improves its chemical stability by preventing oxidation and ensuring satisfactory organoleptic properties. Even though encapsulation excipients food matrices and lipid structures can affect the absorption rate of omega-3 fatty acids in short-term studies, microencapsulated fish oil and omega-3 fatty acids enriched foods are equally efficient for providing these essential fatty acids as fish oil in long-term applications.

AB - Increased research interest in the health benefits of fish oils and the wide publicity of these studies have led to the marketing and launch of a wide array of new and traditional food and beverage products enriched with omega-3 fatty acids. This chapter focuses on the impact of microencapsulation and other factors on the bioavailability of omega-3 fatty acids from fish oils. To help understand the impact of microencapsulation on bioavailability of omega-3 fatty acids, it presents a brief overview of encapsulation techniques and excipients used. Microencapsulation of fish oil improves its chemical stability by preventing oxidation and ensuring satisfactory organoleptic properties. Even though encapsulation excipients food matrices and lipid structures can affect the absorption rate of omega-3 fatty acids in short-term studies, microencapsulated fish oil and omega-3 fatty acids enriched foods are equally efficient for providing these essential fatty acids as fish oil in long-term applications.

U2 - 10.1002/9781118946893.ch11

DO - 10.1002/9781118946893.ch11

M3 - Book chapter

SN - 9781118733523

SP - 309

EP - 332

BT - Encapsulation and Controlled Release Technologies in Food Systems

A2 - Lakkis, Jamileh

PB - Wiley

ER -