Role of encapsulation on the bioavailability of omega-3 fatty acids.
bioavailability
encapsulation
omega-3
oxidative stability
polyunsaturated fatty acid
Journal
Comprehensive reviews in food science and food safety
ISSN: 1541-4337
Titre abrégé: Compr Rev Food Sci Food Saf
Pays: United States
ID NLM: 101305205
Informations de publication
Date de publication:
Jan 2024
Jan 2024
Historique:
revised:
21
10
2023
received:
20
07
2023
accepted:
29
10
2023
medline:
29
1
2024
pubmed:
29
1
2024
entrez:
29
1
2024
Statut:
ppublish
Résumé
Omega-3 fatty acids (omega-3 FAs) have been widely recognized for their therapeutic advantages, including anti-inflammatory and cardioprotective properties. They have shown promise in enhancing regulatory function, promotingdevelopment and mitigating the progression of diabetes and cancer. The scientific communities, along with industries, are actively endorsing initiatives aimed at increasing the daily intake of lipids rich in omega-3 FAs. Nevertheless, incorporating polyunsaturated FAs (PUFAs) into food products poses several challenges due to their susceptibility to oxidation when exposed to oxygen, high temperatures, and moisture. This oxidative deterioration results in undesirable flavours and a loss of nutritional value. Various methods, including physical blending, interesterification, and encapsulation, have been utilized as ways to enhance the stability of edible oils rich in PUFA against oxidation. Encapsulation has emerged as a proven strategy for enhancing the oxidative stability and functional properties of omega-3 FA-rich oils. Multiple encapsulation methods have been developed to stabilize and improve the delivery of omega-3 FAs in food products. The selection of an appropriate encapsulation method depends on the desired application of the encapsulated oil. In addition, encapsulation enhances the bioavailability of omega-3 FAs by promoting increased absorption of the encapsulated form in the intestinal epithelium. This review discusses the techniques and principles of omega-3 FA-rich oil encapsulation and its role in improving stability and bioavailability. Furthermore, it also investigates the potential health benefits of these encapsulated oils. This review explores the variations in bioavailability based on encapsulation techniques and processing, offering vital insights for nutrition and product development.
Identifiants
pubmed: 38284597
doi: 10.1111/1541-4337.13272
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
1-35Informations de copyright
© 2023 Institute of Food Technologists®.
Références
Abbasi, F., Samadi, F., Jafari, S. M., Ramezanpour, S., & Shams Shargh, M. (2019). Ultrasound-assisted preparation of flaxseed oil nanoemulsions coated with alginate-whey protein for targeted delivery of omega-3 fatty acids into the lower sections of gastrointestinal tract to enrich broiler meat. Ultrasonics Sonochemistry, 50, 208-217. https://doi.org/10.1016/j.ultsonch.2018.09.014
Ahmmed, M. K., Ahmmed, F., Tian, H. S., Carne, A., & Bekhit, A. E.-D. (2020). Marine omega-3 (n-3) phospholipids: A comprehensive review of their properties, sources, bioavailability, and relation to brain health. Comprehensive Reviews in Food Science and Food Safety, 19(1), 64-123. https://doi.org/10.1111/1541-4337.12510
Aksoylu Özbek, Z., & Günç Ergönül, P. (2020). Optimisation of wall material composition of freeze-dried pumpkin seed oil microcapsules: Interaction effects of whey protein, maltodextrin, and gum Arabic by D-optimal mixture design approach. Food Hydrocolloids, 107, 105909. https://doi.org/10.1016/j.foodhyd.2020.105909
Alfieri, A., Imperlini, E., Nigro, E., Vitucci, D., Orrù, S., Daniele, A., Buono, P., & Mancini, A. (2017). Effects of plant oil interesterified triacylglycerols on lipemia and human health. International Journal of Molecular Sciences, 19(1), 104. https://doi.org/10.3390/ijms19010104
Al-Hashemi, S. M. (2020). Incorporating etoposide into PUFA-rich oils nanoemulsion potentiates its inhibitory effect on the cellular growth of A549 non-small cell lung cancer cells. Bioscience Biotechnology Research Communications, 13(1), 106-112. https://doi.org/10.21786/bbrc/13.1/19
Amoabediny, G., Haghiralsadat, F., Naderinezhad, S., Helder, M. N., Akhoundi Kharanaghi, E., Mohammadnejad Arough, J., & Zandieh-Doulabi, B. (2018). Overview of preparation methods of polymeric and lipid-based (niosome, solid lipid, liposome) nanoparticles: A comprehensive review. International Journal of Polymeric Materials and Polymeric Biomaterials, 67(6), 383-400. https://doi.org/10.1080/00914037.2017.1332623
Astrup, A., Magkos, F., Bier, D. M., Brenna, J. T., De Oliveira Otto, M. C., Hill, J. O., King, J. C., Mente, A., Ordovas, J. M., Volek, J. S., Yusuf, S., & Krauss, R. M. (2020). Saturated fats and health: A reassessment and proposal for food-based recommendations. Journal of the American College of Cardiology, 76(7), 844-857. https://doi.org/10.1016/j.jacc.2020.05.077
Astrup, A., Teicholz, N., Magkos, F., Bier, D. M., Brenna, J. T., King, J. C., Mente, A., Ordovas, J. M., Volek, J. S., Yusuf, S., & Krauss, R. M. (2021). Dietary saturated fats and health: Are the U.S. guidelines evidence-based? Nutrients, 13(10), 3305. https://doi.org/10.3390/nu13103305
Bakry, A. M., Abbas, S., Ali, B., Majeed, H., Abouelwafa, M. Y., Mousa, A., & Liang, L. (2016). Microencapsulation of oils: A comprehensive review of benefits, techniques, and applications. Comprehensive Reviews in Food Science and Food Safety, 15(1), 143-182. https://doi.org/10.1111/1541-4337.12179
Balić, A., Vlašić, D., Žužul, K., Marinović, B., & Bukvić Mokos, Z. (2020). Omega-3 versus omega-6 polyunsaturated fatty acids in the prevention and treatment of inflammatory skin diseases. International Journal of Molecular Sciences, 21(3), 741.
Bamidele, O. P., & Emmambux, M. N. (2021). Encapsulation of bioactive compounds by “extrusion” technologies: A review. Critical Reviews in Food Science and Nutrition, 61(18), 3100-3118. https://doi.org/10.1080/10408398.2020.1793724
Banasaz, S., Morozova, K., Ferrentino, G., & Scampicchio, M. (2020). Encapsulation of lipid-soluble bioactives by nanoemulsions. Molecules (Basel, Switzerland), 25(17), 3966. https://doi.org/10.3390/molecules25173966
Bannenberg, G., Mallon, C., Edwards, H., Yeadon, D., Yan, K., Johnson, H., & Ismail, A. (2017). Omega-3 long-chain polyunsaturated fatty acid content and oxidation state of fish oil supplements in New Zealand. Scientific Reports, 7(1), 1488. https://doi.org/10.1038/s41598-017-01470-4
Barrera, C., Valenzuela, R., Chamorro, R., Bascuñán, K., Sandoval, J., Sabag, N., Valenzuela, F., Valencia, M.-P., Puigrredon, C., & Valenzuela, A. (2018). The impact of maternal diet during pregnancy and lactation on the fatty acid composition of erythrocytes and breast milk of Chilean women. Nutrients, 10(7), 839. https://doi.org/10.3390/nu10070839
Bernasconi, A. A., Wiest, M. M., Lavie, C. J., Milani, R. V., & Laukkanen, J. A. (2021). Effect of omega-3 dosage on cardiovascular outcomes. Mayo Clinic Proceedings, 96(2), 304-313. https://doi.org/10.1016/j.mayocp.2020.08.034
Bhat, S., Sarkar, S., Zaffar, D., Dandona, P., & Kalyani, R. R. (2023). Omega-3 fatty acids in cardiovascular disease and diabetes: A review of recent evidence. Current Cardiology Reports, 25(2), 51-65. https://doi.org/10.1007/s11886-022-01831-0
Blanco-Llamero, C., Fonseca, J., Durazzo, A., Lucarini, M., Santini, A., Señoráns, F. J., & Souto, E. B. (2022). Nutraceuticals and food-grade lipid nanoparticles: From natural sources to a circular bioeconomy approach. Foods, 11(15), 2318. https://doi.org/10.3390/foods11152318
Blasi, F., & Cossignani, L. (2020). An overview of natural extracts with antioxidant activity for the improvement of the oxidative stability and shelf life of edible oils. Processes, 8(8), 956. https://doi.org/10.3390/pr8080956
Bork, C. S., Lundbye-Christensen, S., Venø, S. K., Lasota, A. N., Schmidt, E. B., & Overvad, K. (2022). Plant n-3 PUFA intake may lower the risk of atherosclerotic cardiovascular disease only among subjects with a low intake of marine n-3 PUFAs. European Journal of Nutrition, 61(1), 557-559. https://doi.org/10.1007/s00394-021-02581-5
Bowen, K. J., Harris, W. S., & Kris-Etherton, P. M. (2016). Omega-3 fatty acids and cardiovascular disease: Are there benefits? Current Treatment Options in Cardiovascular Medicine, 18(11), 69. https://doi.org/10.1007/s11936-016-0487-1
Capurso, C. (2021). Whole-grain intake in the Mediterranean diet and a low protein to carbohydrates ratio can help to reduce mortality from cardiovascular disease, slow down the progression of aging, and to improve lifespan: A review. Nutrients, 13(8), 2540. https://doi.org/10.3390/nu13082540
Casula, M., Olmastroni, E., Gazzotti, M., Galimberti, F., Zambon, A., & Catapano, A. L. (2020). Omega-3 polyunsaturated fatty acids supplementation and cardiovascular outcomes: Do formulation, dosage, and baseline cardiovascular risk matter? An updated meta-analysis of randomized controlled trials. Pharmacological Research, 160, 105060. https://doi.org/10.1016/j.phrs.2020.105060
Chamorro, R., Bascuñán, K. A., Barrera, C., Sandoval, J., Puigrredon, C., & Valenzuela, R. (2022). Reduced n-3 and n-6 PUFA (DHA and AA) concentrations in breast milk and erythrocytes phospholipids during pregnancy and lactation in women with obesity. International Journal of Environmental Research and Public Health, 19(4), 1930. https://doi.org/10.3390/ijerph19041930
Chamorro, R., Farías, R., Allende, P., Acuña, M., Cáceres, P., Gómez, F., Ortiz, A., Tapia, D., Farías, C., & Valenzuela, R. (2023). Effect of a pescetarian and vegan diet on fatty acid composition in blood and spermatozoa in young healthy men. Prostaglandins, Leukotrienes, and Essential Fatty Acids, 196, 102582. https://doi.org/10.1016/j.plefa.2023.102582
Chamorro, R., Gonzalez, M. F., Aliaga, R., Gengler, V., Balladares, C., Barrera, C., Bascuñan, K. A., Bazinet, R. P., & Valenzuela, R. (2020). Diet, plasma, erythrocytes, and spermatozoa fatty acid composition changes in young vegan men. Lipids, 55(6), 639-648. https://doi.org/10.1002/lipd.12265
Chaudhary, V., Nigam, A. K., Paliwal, A., Singh, M. K., Gour, J. K., & Sinha, V. B. (2021). Omega 3 PUFA. In Naturally occurring chemicals against Alzheimer's disease (pp. 65-82). Elsevier. https://doi.org/10.1016/B978-0-12-819212-2.00005-0
Chen, Q., McGillivray, D., Wen, J., Zhong, F., & Quek, S. Y. (2013). Co-encapsulation of fish oil with phytosterol esters and limonene by milk proteins. Journal of Food Engineering, 117(4), 505-512. https://doi.org/10.1016/j.jfoodeng.2013.01.011
Chen, Q., Zhong, F., Wen, J., McGillivray, D., & Quek, S. Y. (2013). Properties and stability of spray-dried and freeze-dried microcapsules co-encapsulated with fish oil, phytosterol esters, and limonene. Drying Technology, 31(6), 707-716. https://doi.org/10.1080/07373937.2012.755541
Cheng, L. J., Sanguansri, L., Hlaing, M. M., Singh, T., Shrestha, P., & Augustin, M. A. (2022). Use of vegetables for enhancing oxidative stability of omega-3 oils in the powdered state. Food Chemistry, 370, 131340. https://doi.org/10.1016/j.foodchem.2021.131340
Chiou, A., & Kalogeropoulos, N. (2017). Virgin olive oil as frying oil. Comprehensive Reviews in Food Science and Food Safety, 16(4), 632-646. https://doi.org/10.1111/1541-4337.12268
Choe, E., & Min, D. B. (2006). Mechanisms and factors for edible oil oxidation. Comprehensive Reviews in Food Science and Food Safety, 5(4), 169-186. https://doi.org/10.1111/j.1541-4337.2006.00009.x
Cholewski, M., Tomczykowa, M., & Tomczyk, M. (2018). A comprehensive review of chemistry, sources and bioavailability of omega-3 fatty acids. Nutrients, 10(11), 1662. https://doi.org/10.3390/nu10111662
Conus, N., Burgher-Kennedy, N., van den Berg, F., & Kaur Datta, G. (2019). A randomized trial comparing omega-3 fatty acid plasma levels after ingestion of emulsified and non-emulsified cod liver oil formulations. Current Medical Research and Opinion, 35(4), 587-593. https://doi.org/10.1080/03007995.2018.1512479
Copado, C. N., Julio, L. M., Diehl, B. W. K., Ixtaina, V. Y., & Tomás, M. C. (2021). Multilayer microencapsulation of chia seed oil by spraydrying using electrostatic deposition technology. LWT, 152, 112206. https://doi.org/10.1016/j.lwt.2021.112206
Couëdelo, L., Joseph, C., Abrous, H., Chamekh-Coelho, I., Vaysse, C., Baury, A., & Guillemet, D. (2022). Effect of gum acacia on the intestinal bioavailability of n-3 polyunsaturated fatty acids in rats. Biomolecules, 12(7), 975. https://doi.org/10.3390/biom12070975
Daoud, S., Bou-Maroun, E., Dujourdy, L., Waschatko, G., Billecke, N., & Cayot, P. (2019). Fast and direct analysis of oxidation levels of oil-in-water emulsions using ATR-FTIR. Food Chemistry, 293, 307-314. https://doi.org/10.1016/j.foodchem.2019.05.005
da Silva, W. M. F., Kringel, D. H., de Souza, E. J. D., da Rosa Zavareze, E., & Dias, A. R. G. (2022). Basil essential oil: Methods of extraction, chemical composition, biological activities, and food applications. Food and Bioprocess Technology, 15, 1-27. https://doi.org/10.1007/s11947-021-02690-3
Delshadi, R., Bahrami, A., Tafti, A. G., Barba, F. J., & Williams, L. L. (2020). Micro and nano-encapsulation of vegetable and essential oils to develop functional food products with improved nutritional profiles. Trends in Food Science & Technology, 104, 72-83. https://doi.org/10.1016/j.tifs.2020.07.004
Desai, D., Kandasamy, S., Limbachia, J., Zulyniak, M. A., Ritvo, P., Sherifali, D., Wahi, G., Anand, S. S., & de Souza, R. J. (2021). Studies to improve perinatal health through diet and lifestyle among South Asian women living in Canada: A brief history and future research directions. Nutrients, 13(9), 2932. https://doi.org/10.3390/nu13092932
Dey, T. K., Koley, H., Ghosh, M., Dey, S., & Dhar, P. (2019). Effects of nano-sizing on lipid bioaccessibility and ex vivo bioavailability from EPA-DHA rich oil in water nanoemulsion. Food Chemistry, 275, 135-142. https://doi.org/10.1016/j.foodchem.2018.09.084
Dhyani, A., Singh, P. K., Chopra, R., & Garg, M. (2022). Enhancement of oxidative stability of perilla seed oil by blending it with other vegetable oils. Journal of Oleo Science, 71(8), 1135-1144. https://doi.org/10.5650/jos.ess22013
DiNicolantonio, J. J., & OKeefe, J. (2019). Importance of maintaining a low omega-6/omega-3 ratio for reducing platelet aggregation, coagulation and thrombosis. Open Heart, 6(1), e001011. https://doi.org/10.1136/openhrt-2019-001011
Dittrich, M., Jahreis, G., Bothor, K., Drechsel, C., Kiehntopf, M., Blüher, M., & Dawczynski, C. (2015). Benefits of foods supplemented with vegetable oils rich in α-linolenic, stearidonic or docosahexaenoic acid in hypertriglyceridemic subjects: A double-blind, randomized, controlled trail. European Journal of Nutrition, 54(6), 881-893. https://doi.org/10.1007/s00394-014-0764-2
Eckert, G. P., Chang, S., Eckmann, J., Copanaki, E., Hagl, S., Hener, U., Müller, W. E., & Kögel, D. (2011). Liposome-incorporated DHA increases neuronal survival by enhancing non-amyloidogenic APP processing. Biochimica Et Biophysica Acta (BBA)-Biomembranes, 1808(1), 236-243. https://doi.org/10.1016/j.bbamem.2010.10.014
EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA). (2012). Scientific opinion on the tolerable upper intake level of eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and docosapentaenoic acid (DPA). EFSA Journal, 10(7). https://doi.org/10.2903/j.efsa.2012.2815
EFSA. (2011). Scientific opinion on the re-evaluation of butylated hydroxyanisole-BHA (E 320) as a food additive. EFSA Journal, 9(10), 2392. https://doi.org/10.2903/j.efsa.2011.2392
El-Desoky, N. I., Hashem, N. M., Elkomy, A. G., & Abo-Elezz, Z. R. (2022). Improving rabbit doe metabolism and whole reproductive cycle outcomes via fatty acid-rich Moringa oleifera leaf extract supplementation in free and nano-encapsulated forms. Animals, 12(6), 764. https://doi.org/10.3390/ani12060764
El-Messery, T. M., Altuntas, U., Altin, G., & Özçelik, B. (2020). The effect of spray-drying and freeze-drying on encapsulation efficiency, in vitro bioaccessibility and oxidative stability of krill oil nanoemulsion system. Food Hydrocolloids, 106, 105890. https://doi.org/10.1016/j.foodhyd.2020.105890
Encina, C., Vergara, C., Giménez, B., Oyarzún-Ampuero, F., & Robert, P. (2016). Conventional spray-drying and future trends for the microencapsulation of fish oil. Trends in Food Science & Technology, 56, 46-60. https://doi.org/10.1016/j.tifs.2016.07.014
Fard, S. G., Loh, S. P., Turchini, G. M., Wang, B., Elliott, G., & Sinclair, A. J. (2020). Microencapsulated tuna oil results in higher absorption of DHA in toddlers. Nutrients, 12(1), 248. https://doi.org/10.3390/nu12010248
Farjami, T., & Madadlou, A. (2017). Fabrication methods of biopolymeric microgels and microgel-based hydrogels. Food Hydrocolloids, 62, 262-272. https://doi.org/10.1016/j.foodhyd.2016.08.017
Fathi, M., Varshosaz, J., Mohebbi, M., & Shahidi, F. (2013). Hesperetin-loaded solid lipid nanoparticles and nanostructure lipid carriers for food fortification: Preparation, characterization, and modeling. Food and Bioprocess Technology, 6(6), 1464-1475. https://doi.org/10.1007/s11947-012-0845-2
Ferreira, C. D., & Nunes, I. L. (2019). Oil nanoencapsulation: Development, application, and incorporation into the food market. Nanoscale Research Letters, 14(1), 9. https://doi.org/10.1186/s11671-018-2829-2
Flores, M., Avendaño, V., Bravo, J., Valdés, C., Forero-Doria, O., Quitral, V., Vilcanqui, Y., & Ortiz-Viedma, J. (2021). Edible oil parameters during deterioration processes. International Journal of Food Science, 2021, 7105170. https://doi.org/10.1155/2021/7105170
Froyen, E., & Burns-Whitmore, B. (2020). The effects of linoleic acid consumption on lipid risk markers for cardiovascular disease in healthy individuals: A review of human intervention trials. Nutrients, 12(8), 2329. https://doi.org/10.3390/nu12082329
Fuentes-Albero, M., Martínez-Martínez, M. I., & Cauli, O. (2019). Omega-3 long-chain polyunsaturated fatty acids intake in children with attention deficit and hyperactivity disorder. Brain Sciences, 9(5), 120. https://doi.org/10.3390/brainsci9050120
Gallardo, G., Guida, L., Martinez, V., López, M. C., Bernhardt, D., Blasco, R., Pedroza-Islas, R., & Hermida, L. G. (2013). Microencapsulation of linseed oil by spray drying for functional food application. Food Research International, 52(2), 473-482. https://doi.org/10.1016/j.foodres.2013.01.020
Garaiova, I., Guschina, I. A., Plummer, S. F., Tang, J., Wang, D., & Plummer, N. T. (2007). A randomised cross-over trial in healthy adults indicating improved absorption of omega-3 fatty acids by pre-emulsification. Nutrition Journal, 6(1), 4. https://doi.org/10.1186/1475-2891-6-4
Gayoso, L., Ansorena, D., & Astiasarán, I. (2018). DHA rich algae oil delivered by O/W or gelled emulsions: Strategies to increase its bioaccessibility. Journal of the Science of Food and Agriculture, jsfa.9420. https://doi.org/10.1002/jsfa.9420
Gayoso, L., Ansorena, D., & Astiasarán, I. (2019). DHA rich algae oil delivered by O/W or gelled emulsions: Strategies to increase its bioaccessibility. Journal of the Science of Food and Agriculture, 99(5), 2251-2258. https://doi.org/10.1002/jsfa.9420
Gerster, H. (1998). Can adults adequately convert alpha-linolenic acid (18:3n-3) to eicosapentaenoic acid (20:5n-3) and docosahexaenoic acid (22:6n-3)? International Journal for Vitamin and Nutrition Research. Internationale Zeitschrift Fur Vitamin- Und Ernahrungsforschung. Journal International De Vitaminologie Et De Nutrition, 68(3), 159-173.
Ghorbanzade, T., Jafari, S. M., Akhavan, S., & Hadavi, R. (2017). Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yogurt. Food Chemistry, 216, 146-152. https://doi.org/10.1016/j.foodchem.2016.08.022
Gouvêa, H. R. D., Paula, D. F. D., Silva, T. A. D. P., Campos, A. F. C., & Ito, M. K. (2019). Fatty acid content, oxidation markers and mercury in fish oil supplements commercialized in Brasília, Brazil. Orbital: The Electronic Journal of Chemistry, 11(3), 168-177. https://doi.org/10.17807/orbital.v11i3.1390
Goyal, A., Sharma, V., Sihag, M. K., Tomar, S. K., Arora, S., Sabikhi, L., & Singh, A. K. (2015). Development and physico-chemical characterization of microencapsulated flaxseed oil powder: A functional ingredient for omega-3 fortification. Powder Technology, 286, 527-537. https://doi.org/10.1016/j.powtec.2015.08.050
Grootveld, M., Percival, B. C., Leenders, J., & Wilson, P. B. (2020). Potential adverse public health effects afforded by the ingestion of dietary lipid oxidation product toxins: Significance of fried food sources. Nutrients, 12(4), 974. https://doi.org/10.3390/nu12040974
Grover, S., Kumari, P., Kumar, A., Soni, A., Sehgal, S., & Sharma, V. (2020). Preparation and quality evaluation of different oil blends. Letters in Applied NanoBioScience, 10(2), 2126-2137. https://doi.org/10.33263/LIANBS102.21262137
Guallar, E., Sanz-Gallardo, M. I., Veer, P. V., Bode, P., Aro, A., Gómez-Aracena, J., Kark, J. D., Riemersma, R. A., Martín-Moreno, J. M., & Kok, F. J. (2002). Mercury, fish oils, and the risk of myocardial infarction. New England Journal of Medicine, 347(22), 1747-1754. https://doi.org/10.1056/NEJMoa020157
Guesnet, P., Tressou, J., Buaud, B., Simon, N., & Pasteau, S. (2019). Inadequate daily intakes of n-3 polyunsaturated fatty acids (PUFA) in the general French population of children (3-10 years) and adolescents (11-17 years): The INCA2 survey. European Journal of Nutrition, 58(2), 895-903. https://doi.org/10.1007/s00394-018-1694-1
Guimarães-Inácio, A., Francisco, C. R. L., Rojas, V. M., de Souza Leone, R., Valderrama, P., Bona, E., Leimann, F. V., Tanamati, A. A. C., & Gonçalves, O. H. (2018). Evaluation of the oxidative stability of chia oil-loaded microparticles by thermal, spectroscopic and chemometric methods. LWT, 87, 498-506. https://doi.org/10.1016/j.lwt.2017.09.031
Hamidi, M., Azadi, A., & Rafiei, P. (2008). Hydrogel nanoparticles in drug delivery. Advanced Drug Delivery Reviews, 60(15), 1638-1649. https://doi.org/10.1016/j.addr.2008.08.002
Han, C., Yang, C., Li, X., Liu, E., Meng, X., & Liu, B. (2022). DHA loaded nanoliposomes stabilized by β-sitosterol: Preparation, characterization and release in vitro and vivo. Food Chemistry, 368, 130859. https://doi.org/10.1016/j.foodchem.2021.130859
Hanson, S., Thorpe, G., Winstanley, L., Abdelhamid, A. S., & Hooper, L. (2020). Omega-3, omega-6 and total dietary polyunsaturated fat on cancer incidence: Systematic review and meta-analysis of randomised trials. British Journal of Cancer, 122(8), 1260-1270.
Hao, Y., Chen, Y., Li, Q., & Gao, Q. (2018). Preparation of starch nanocrystals through enzymatic pretreatment from waxy potato starch. Carbohydrate Polymers, 184, 171-177. https://doi.org/10.1016/j.carbpol.2017.12.042
Harcombe, Z. (2019). US dietary guidelines: Is saturated fat a nutrient of concern? British Journal of Sports Medicine, 53(22), 1393-1396. https://doi.org/10.1136/bjsports-2018-099420
Hashempour-Baltork, F., Torbati, M., Azadmard-Damirchi, S., & Savage, G. P. (2016). Vegetable oil blending: A review of physicochemical, nutritional and health effects. Trends in Food Science & Technology, 57, 52-58. https://doi.org/10.1016/j.tifs.2016.09.007
Hu, M., Xie, F., Zhang, S., Qi, B., & Li, Y. (2021). Effect of nanoemulsion particle size on the bioavailability and bioactivity of perilla oil in rats. Journal of Food Science, 86(1), 206-214. https://doi.org/10.1111/1750-3841.15537
Hussain, L., Rana, S., Abbas, G., Alshammari, A., Alasmari, A. F., Alharbi, M., Zahid, M. T., & Irfan, M. (2023). Pharmacological potential of Hippophae rhamnoides L. nano-emulsion for management of polycystic ovarian syndrome in animals’ model: In vitro and in vivo studies. ACS Omega, 8(36), 32977-32989. https://doi.org/10.1021/acsomega.3c04720
Hwang, J., Ha, H., Lee, M., Kim, J. W., Kim, H., & Lee, W. (2017). Physicochemical Property and Oxidative Stability of Whey Protein Concentrate Multiple Nanoemulsion Containing Fish Oil. Journal of Food Science, 82(2), 437-444. https://doi.org/10.1111/1750-3841.13591
Indiarto, R., & Qonit, M. A. H. (2020). A review of Soybean oil lipid oxidation and its prevention techniques. International Journal of Advanced Science and Technology, 29(06), 5030-5037.
Jagtap, A. A., Badhe, Y. S., Hegde, M. V., & Zanwar, A. A. (2021). Development and characterization of stabilized omega-3 fatty acid and micronutrient emulsion formulation for food fortification. Journal of Food Science and Technology, 58(3), 996-1004. https://doi.org/10.1007/s13197-020-04614-z
Javardi, M. S. M., Madani, Z., Movahedi, A., Karandish, M., & Abbasi, B. (2020). The correlation between dietary fat quality indices and lipid profile with Atherogenic index of plasma in obese and non-obese volunteers: A cross-sectional descriptive-analytic case-control study. Lipids in Health and Disease, 19(1), 213. https://doi.org/10.1186/s12944-020-01387-4
Jiang, H., Wang, L., Wang, D., Yan, N., Li, C., Wu, M., Wang, F., Mi, B., Chen, F., Jia, W., Liu, X., Lv, J., Liu, Y., Lin, J., & Ma, L. (2022). Omega-3 polyunsaturated fatty acid biomarkers and risk of type 2 diabetes, cardiovascular disease, cancer, and mortality. Clinical Nutrition, 41(8), 1798-1807. https://doi.org/10.1016/j.clnu.2022.06.034
Jin, J., Jin, Q., Wang, X., & Akoh, C. C. (2020). High Sn-2 docosahexaenoic acid lipids for brain benefits, and their enzymatic syntheses: A review. Engineering, 6(4), 424-431. https://doi.org/10.1016/j.eng.2020.02.009
Judge, M. P., Harel, O., & Lammi-Keefe, C. J. (2007). A docosahexaenoic acid-functional food during pregnancy benefits infant visual acuity at four but not six months of age. Lipids, 42(2), 117-122. https://doi.org/10.1007/s11745-006-3007-3
Jurić, S., Jurić, M., Siddique, M. A. B., & Fathi, M. (2022). Vegetable oils rich in polyunsaturated fatty acids: Nanoencapsulation methods and stability enhancement. Food Reviews International, 38(1), 32-69. https://doi.org/10.1080/87559129.2020.1717524
Jyothi, S. S., Seethadevi, A., Prabha, K. S., Muthuprasanna, P., & Pavitra, P. (2012). Microencapsulation: A review. International Journal of Pharma and Bio Sciences, 3(1), 509-531. http://www.ijpbs.net/
Kadhum, A. A. H., & Shamma, M. N. (2017). Edible lipids modification processes: A review. Critical Reviews in Food Science and Nutrition, 57(1), 48-58. https://doi.org/10.1080/10408398.2013.848834
Karaca, A. C., Nickerson, M., & Low, N. H. (2013). Microcapsule production employing chickpea or lentil protein isolates and maltodextrin: Physicochemical properties and oxidative protection of encapsulated flaxseed oil. Food Chemistry, 139(1-4), 448-457. https://doi.org/10.1021/jf400787j
Kasiri, N., & Fathi, M. (2018). Entrapment of peppermint oil using cellulose nanocrystals. Cellulose, 25(1), 319-329. https://doi.org/10.1007/s10570-017-1574-5
Kaushik, P., Dowling, K., Barrow, C. J., & Adhikari, B. (2015). Microencapsulation of omega-3 fatty acids: A review of microencapsulation and characterization methods. Journal of Functional Foods, 19, 868-881. https://doi.org/10.1016/j.jff.2014.06.029
Kavousi, H. R., Fathi, M., & Goli, S. A. H. (2017). Stability enhancement of fish oil by its encapsulation using a novel hydrogel of cress seed mucilage/chitosan. International Journal of Food Properties, 20, 1890-1900. https://doi.org/10.1080/10942912.2017.1357042
Keim, S. A., & Branum, A. M. (2015). Dietary intake of polyunsaturated fatty acids and fish among US children 12-60 months of age: PUFA and fish intake among young US children. Maternal & Child Nutrition, 11(4), 987-998. https://doi.org/10.1111/mcn.12077
Khan, I., Saeed, K., & Khan, I. (2019). Nanoparticles: Properties, applications and toxicities. Arabian Journal of Chemistry, 12(7), 908-931. https://doi.org/10.1016/j.arabjc.2017.05.011
Lamothe, S., Jolibois, É., & Britten, M. (2020). Effect of emulsifiers on linseed oil emulsion structure, lipolysis and oxidation during in vitro digestion. Food & Function, 11(11), 10126-10136. https://doi.org/10.1039/D0FO02072A
Lane, K. E., Li, W., Smith, C., & Derbyshire, E. (2014). The bioavailability of an omega-3-rich algal oil is improved by nanoemulsion technology using yogurt as a food vehicle. International Journal of Food Science & Technology, 49(5), 1264-1271. https://doi.org/10.1111/ijfs.12455
Lass, A., & Belluzzi, A. (2019). Omega-3 polyunsaturated fatty acids and IVF treatment. Reproductive BioMedicine Online, 38(1), 95-99. https://doi.org/10.1016/j.rbmo.2018.10.008
Laubertová, L., Koňariková, K., Gbelcová, H., Ďuračková, Z., Muchová, J., Garaiova, I., & Žitňanová, I. (2017). Fish oil emulsion supplementation might improve quality of life of diabetic patients due to its antioxidant and anti-inflammatory properties. Nutrition Research, 46, 49-58. https://doi.org/10.1016/j.nutres.2017.07.012
Lauritzen, L., Brambilla, P., Mazzocchi, A., Harsløf, L., Ciappolino, V., & Agostoni, C. (2016). DHA effects in brain development and function. Nutrients, 8(1), 6. https://doi.org/10.3390/nu8010006
Lee-Chang, K. J., Taylor, M. C., Drummond, G., Mulder, R. J., Mansour, M. P., Brock, M., & Nichols, P. D. (2021). Docosahexaenoic acid is naturally concentrated at the sn-2 position in triacylglycerols of the Australian thraustochytrid Aurantiochytrium sp. strain TC 20. Marine Drugs, 19(7), 382. https://doi.org/10.3390/md19070382
Li, J., Pora, B. L. R., Dong, K., & Hasjim, J. (2021). Health benefits of docosahexaenoic acid and its bioavailability: A review. Food Science & Nutrition, 9(9), 5229-5243. https://doi.org/10.1002/fsn3.2299
Le Priol, L., Gmur, J., Dagmey, A., Morandat, S., El Kirat, K., Saleh, K., & Nesterenko, A. (2021). Co-encapsulation of vegetable oils with phenolic antioxidants and evaluation of their oxidative stability under long-term storage conditions. LWT, 142, 111033. https://doi.org/10.1016/j.lwt.2021.111033
Li, L., Liu, G., Bogojevic, O., Pedersen, J. N., & Guo, Z. (2022). Edible oleogels as solid fat alternatives: Composition and oleogelation mechanism implications. Comprehensive Reviews in Food Science and Food Safety, 21(3), 2077-2104. https://doi.org/10.1111/1541-4337.12928
Li, Y., Li, M., Qi, Y., Zheng, L., Wu, C., Wang, Z., & Teng, F. (2020). Preparation and digestibility of fish oil nanoemulsions stabilized by soybean protein isolate-phosphatidylcholine. Food Hydrocolloids, 100, 105310. https://doi.org/10.1016/j.foodhyd.2019.105310
Libinaki, R., & Gavin, P. (2017). Changes in bioavailability of omega-3 (DHA) through alpha-tocopheryl phosphate mixture (TPM) after oral administration in rats. Nutrients, 9(9), 1042. https://doi.org/10.3390/nu9091042
Liu, Y., Ren, X., Fan, C., Wu, W., Zhang, W., & Wang, Y. (2022). Health benefits, food applications, and sustainability of microalgae-derived N-3 PUFA. Foods, 11(13), 1883. https://doi.org/10.3390/foods11131883
Liu, Y.-M., Wang, W., Zhang, X., Lei, F., Qin, J.-J., Huang, X., Li, R., Lin, L., Chen, M., Ji, Y.-X., Zhang, P., Zhang, X.-J., She, Z.-G., Cai, J., Xu, C., Shen, Z., & Li, H. (2023). The rising death burden of atrial fibrillation and flutter in low-income regions and younger populations. Frontiers in Epidemiology, 3, 1122790. https://doi.org/10.3389/fepid.2023.1122790
Lovegrove, J. A. (2007). CVD risk in South Asians: The importance of defining adiposity and influence of dietary polyunsaturated fat: Symposium on ‘Nutrition interventions in high-risk groups’. Proceedings of the Nutrition Society, 66(2), 286-298. https://doi.org/10.1017/S0029665107005514
Lv, W., & Xu, D. (2022). Docosahexaenoic acid delivery systems, bioavailability, functionality, and applications: A review. Foods, 11(17), 2685. https://doi.org/10.3390/foods11172685
Maki, K. C., & Dicklin, M. R. (2019). Strategies to improve bioavailability of omega-3 fatty acids from ethyl ester concentrates. Current Opinion in Clinical Nutrition & Metabolic Care, 22(2), 116-123. https://doi.org/10.1097/MCO.0000000000000537
Martins, D., Custódio, L., Barreira, L., Pereira, H., Ben-Hamadou, R., Varela, J., & Abu-Salah, K. (2013). Alternative sources of n-3 long-chain polyunsaturated fatty acids in marine microalgae. Marine Drugs, 11(7), 2259-2281. https://doi.org/10.3390/md11072259
Martins, F. F., Aguila, M. B., & Mandarim-de-Lacerda, C. A. (2020). Eicosapentaenoic and docosapentaenoic acids lessen the expression of PPARγ/Cidec affecting adipogenesis in cultured 3T3-L1 adipocytes. Acta Histochemica, 122(2), 151504. https://doi.org/10.1016/j.acthis.2020.151504
Martínez, M. L., Curti, M. I., Roccia, P., Llabot, J. M., Penci, M. C., Bodoira, R. M., & Ribotta, P. D. (2015). Oxidative stability of walnut (Juglans regia L.) and chia (Salvia hispanica L.) oils microencapsulated by spray drying. Powder Technology, 270, 271-277. https://doi.org/10.1016/j.powtec.2014.10.031
McClements, D. J. (2021). Advances in edible nanoemulsions: Digestion, bioavailability, and potential toxicity. Progress in Lipid Research, 81, 101081. https://doi.org/10.1016/j.plipres.2020.101081
McClements, D. J., & Li, Y. (2010). Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components. Advances in Colloid and Interface Science, 159(2), 213-228. https://doi.org/10.1016/j.cis.2010.06.010
McClements, D. J., Saliva-Trujillo, L., Zhang, R., Zhang, Z., Zou, L., Yao, M., & Xiao, H. (2016). Boosting the bioavailability of hydrophobic nutrients, vitamins, and nutraceuticals in natural products using excipient emulsions. Food Research International, 88, 140-152. https://doi.org/10.1016/j.foodres.2015.11.017
Mehnert, W., & Mäder, K. (2001). Solid lipid nanoparticles: Production, characterization and applications. Advanced Drug Delivery Reviews, 47(2-3), 165-196. https://doi.org/10.1016/s0169-409x(01)00105-3
Meyer, B. J., Mann, N. J., Lewis, J. L., Milligan, G. C., Sinclair, A. J., & Howe, P. R. C. (2003). Dietary intakes and food sources of omega-6 and omega-3 polyunsaturated fatty acids. Lipids, 38(4), 391-398. https://doi.org/10.1007/s11745-003-1074-0
Moran, A., & Vedanthan, R. (2013). Cardiovascular disease prevention in South Asia: Gathering the evidence. Global Heart, 8(2), 139. https://doi.org/10.1016/j.gheart.2013.04.001
Reza Mozafari, M., Johnson, C., Hatziantoniou, S., & Demetzos, C. (2008). Nanoliposomes and their applications in food nanotechnology. Journal of Liposome Research, 18(4), 309-327. https://doi.org/10.1080/08982100802465941
Müller, R. H., Radtke, M., & Wissing, S. A. (2002). Nanostructured lipid matrices for improved microencapsulation of drugs. International Journal of Pharmaceutics, 242(1-2), 121-128. https://doi.org/10.1016/s0378-5173(02)00180-1
Murali, S., Kar, A., Patel, A. S., Mohapatra, D., & Krishnakumar, P. (2017). Optimization of rice bran oil encapsulation using jackfruit seed starch-Whey protein isolate blend as wall material and its characterization. International Journal of Food Engineering, 13(4). https://doi.org/10.1515/ijfe-2016-0409
Naseri, N., Valizadeh, H., & Zakeri-Milani, P. (2015). Solid lipid nanoparticles and nanostructured lipid carriers: Structure, preparation and application. Advanced Pharmaceutical Bulletin, 5(3), 305-313. https://doi.org/10.15171/apb.2015.043
Nguyen, D. V., Malau-Aduli, B. S., Cavalieri, J., Nichols, P. D., & Malau-Aduli, A. E. O. (2018). Supplementation with plant-derived oils rich in omega-3 polyunsaturated fatty acids for lamb production. Veterinary and Animal Science, 6, 29-40. https://doi.org/10.1016/j.vas.2018.08.001
National Institutes of Health (NIH)-Office of Dietary Supplements. (2005). Dietary supplement fact sheets-Omega-3 fatty acids. NIH. https://ods.od.nih.gov/factsheets/Omega3FattyAcids-HealthProfessional/
Aman Nor, N. F., Ya'akob, H., Ngadiran, S., Idris, A., Shamsul Anuar, N., & Sarmidi, M. R. (2021). Evolutions in virgin coconut oil: Liquid to powder. Jurnal Teknologi, 83(3), 119-132. https://doi.org/10.11113/jurnalteknologi.v83.16265
Nunes, R., Pereira, B. D., Cerqueira, M. A., Silva, P., Pastrana, L. M., Vicente, A. A., Martins, J. T., & Bourbon, A. I. (2020). Lactoferrin-based nanoemulsions to improve the physical and chemical stability of omega-3 fatty acids. Food & Function, 11(3), 1966-1981. https://doi.org/10.1039/C9FO02307K
Oliver, L., Dietrich, T., Marañón, I., Villarán, M. C., & Barrio, R. J. (2020). Producing omega-3 polyunsaturated fatty acids: A review of sustainable sources and future trends for the EPA and DHA market. Resources, 9(12), 148. https://doi.org/10.3390/resources9120148
O'Sullivan, C. M., Barbut, S., & Marangoni, A. G. (2016). Edible oleogels for the oral delivery of lipid soluble molecules: Composition and structural design considerations. Trends in Food Science & Technology, 57, 59-73. https://doi.org/10.1016/j.tifs.2016.08.018
Ozkan, G., Franco, P., De Marco, I., Xiao, J., & Capanoglu, E. (2019). A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications. Food Chemistry, 272, 494-506. https://doi.org/10.1016/j.foodchem.2018.07.205
Panda, C., Varadharaj, S., & Voruganti, V. S. (2022). PUFA, genotypes and risk for cardiovascular disease. Prostaglandins, Leukotrienes and Essential Fatty Acids, 176, 102377. https://doi.org/10.1016/j.plefa.2021.102377
Pattnaik, M., & Mishra, H. N. (2022). Amelioration of the stability of polyunsaturated fatty acids and bioactive enriched vegetable oil: Blending, encapsulation, and its application. Critical Reviews in Food Science and Nutrition, 62, 6253-6276. https://doi.org/10.1080/10408398.2021.1899127
Pehlivanoğlu, H., Demirci, M., Toker, O. S., Konar, N., Karasu, S., & Sagdic, O. (2018). Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications. Critical Reviews in Food Science and Nutrition, 58(8), 1330-1341. https://doi.org/10.1080/10408398.2016.1256866
Perez-Palacios, T., Ruiz-Carrascal, J., Solomando, J. C., de-la-Haba, F., Pajuelo, A., & Antequera, T. (2022). Recent developments in the microencapsulation of fish oil and natural extracts: Procedure, quality evaluation and food enrichment. Foods, 11(20), 3291. https://doi.org/10.3390/foods11203291
Pineda-Vadillo, C., Nau, F., Guérin-Dubiard, C., Bourlieu, C., Capozzi, F., Bordoni, A., & Dupont, D. (2020). In vivo digestion of egg products enriched with DHA: Effect of the food matrix on DHA bioavailability. Foods, 10(1), 6. https://doi.org/10.3390/foods10010006
Polus, A., Zapala, B., Razny, U., Gielicz, A., Kiec-Wilk, B., Malczewska-Malec, M., Sanak, M., Childs, C. E., Calder, P. C., & Dembinska-Kiec, A. (2016). Omega-3 fatty acid supplementation influences the whole blood transcriptome in women with obesity, associated with pro-resolving lipid mediator production. Biochimica Et Biophysica Acta (BBA)-Molecular and Cell Biology of Lipids, 1861(11), 1746-1755. https://doi.org/10.1016/j.bbalip.2016.08.005
Prasad, N., Siddaramaiah, B., & Banu, M. (2015). Effect of antioxidant tertiary butyl hydroquinone on the thermal and oxidative stability of sesame oil (Sesamum indicum) by ultrasonic studies. Journal of Food Science and Technology, 52(4), 2238-2246. https://doi.org/10.1007/s13197-014-1276-z
Price, G., & Patel, D. A. (2022). Drug bioavailability. StatPearls Publishing. http://www.ncbi.nlm.nih.gov/books/NBK557852/
Prostek, A., Gajewska, M., Kamola, D., & Bałasińska, B. (2014). The influence of EPA and DHA on markers of inflammation in 3T3-L1 cells at different stages of cellular maturation. Lipids in Health and Disease, 13(1), 3. https://doi.org/10.1186/1476-511X-13-3
Punia, S., Sandhu, K. S., Siroha, A. K., & Dhull, S. B. (2019). Omega 3-metabolism, absorption, bioavailability and health benefits - A review. PharmaNutrition, 10, 100162. https://doi.org/10.1016/j.phanu.2019.100162
Raatz, S. K., Redmon, J. B., Wimmergren, N., Donadio, J. V., & Bibus, D. M. (2009). Enhanced absorption of n-3 fatty acids from emulsified compared with encapsulated fish oil. Journal of the American Dietetic Association, 109(6), 1076-1081. https://doi.org/10.1016/j.jada.2009.03.006
Rabail, R., Shabbir, M. A., Sahar, A., Miecznikowski, A., Kieliszek, M., & Aadil, R. M. (2021). An Intricate review on nutritional and analytical profiling of coconut, flaxseed, olive, and sunflower oil blends. Molecules (Basel, Switzerland), 26(23), 7187. https://doi.org/10.3390/molecules26237187
Raheem, A., Ahmed, S., Kakar, A. W., Majeed, H., Tareen, I., Tariq, K., Rehman, Z. U., & Karim, M. (2022). Burden of cardiovascular diseases in South Asian region from 1990 to 2019: Findings from the global burden of disease study. Pakistan Heart Journal, 55(1), 15-21. https://doi.org/10.47144/phj.v55i1.2264
Rahman, M. S., Mushfiquee, M., Masud, M. S., & Howlader, T. (2019). Association between malnutrition and anemia in under-five children and women of reproductive age: Evidence from Bangladesh Demographic and Health Survey. PLoS ONE, 14(7), e0219170. https://doi.org/10.1371/journal.pone.0219170
Rehman, K., Tan, C. M., & Zulfakar, M. H. (2014). Development and in-vitro characterization of fish oil oleogels containing benzoyl peroxide and salicylic acid as keratolytic agents. Drug Research, 64(3), 159-165. https://doi.org/10.1055/s-0033-1355351
Rossmeisl, M., Jelenik, T., Jilkova, Z., Slamova, K., Kus, V., Hensler, M., Medrikova, D., Povysil, C., Flachs, P., Mohamed-Ali, V., Bryhn, M., Berge, K., Holmeide, A. K., & Kopecky, J. (2009). Prevention and reversal of obesity and glucose intolerance in mice by DHA derivatives. Obesity, 17(5), 1023-1031. https://doi.org/10.1038/oby.2008.602
Ryckebosch, E., Bruneel, C., Termote-Verhalle, R., Goiris, K., Muylaert, K., & Foubert, I. (2014). Nutritional evaluation of microalgae oils rich in omega-3 long chain polyunsaturated fatty acids as an alternative for fish oil. Food Chemistry, 160, 393-400. https://doi.org/10.1016/j.foodchem.2014.03.087
Saini, R. K., Prasad, P., Sreedhar, R. V., Akhilender Naidu, K., Shang, X., & Keum, Y.-S. (2021). Omega-3 polyunsaturated fatty acids (PUFAs): Emerging plant and microbial sources, oxidative stability, bioavailability, and health benefits-A review. Antioxidants, 10(10), 1627. https://doi.org/10.3390/antiox10101627
Santos, H. O., Price, J. C., & Bueno, A. A. (2020). Beyond fish oil supplementation: The effects of alternative plant sources of omega-3 polyunsaturated fatty acids upon lipid indexes and cardiometabolic biomarkers-An overview. Nutrients, 12(10), 3159. https://doi.org/10.3390/nu12103159
Schuchardt, J. P., & Hahn, A. (2013). Bioavailability of long-chain omega-3 fatty acids. Prostaglandins, Leukotrienes and Essential Fatty Acids, 89(1), 1-8. https://doi.org/10.1016/j.plefa.2013.03.010
Sehl, A., Couëdelo, L., Vaysse, C., & Cansell, M. (2020). Intestinal bioavailability of n-3 long-chain polyunsaturated fatty acids influenced by the supramolecular form of phospholipids. Food & Function, 11(2), 1721-1728. https://doi.org/10.1039/C9FO02953B
Shahidi, F., & Ambigaipalan, P. (2018). Omega-3 polyunsaturated fatty acids and their health benefits. Annual Review of Food Science and Technology, 9(1), 345-381. https://doi.org/10.1146/annurev-food-111317-095850
Shahparast, Y., Eskandani, M., Rajaei, A., & Khosroushahi, A. Y. (2019). Preparation, physicochemical characterization and oxidative stability of omega-3 fish oil/α-tocopherol-co-loaded nanostructured lipidic carriers. Advanced Pharmaceutical Bulletin, 9(3), 393-400. https://doi.org/10.15171/apb.2019.046
Shamaei, S., Seiiedlou, S. S., Aghbashlo, M., Tsotsas, E., & Kharaghani, A. (2017). Microencapsulation of walnut oil by spray drying: Effects of wall material and drying conditions on physicochemical properties of microcapsules. Innovative Food Science & Emerging Technologies, 39, 101-112. https://doi.org/10.1016/j.ifset.2016.11.011
Shang, T., Liu, L., Zhou, J., Zhang, M., Hu, Q., Fang, M., Wu, Y., Yao, P., & Gong, Z. (2017). Protective effects of various ratios of DHA/EPA supplementation on high-fat diet-induced liver damage in mice. Lipids in Health and Disease, 16(1), 65. https://doi.org/10.1186/s12944-017-0461-2
Sharif, H. R., Goff, H. D., Majeed, H., Shamoon, M., Liu, F., Nsor-Atindana, J., Haider, J., Liang, R., & Zhong, F. (2017). Physicochemical properties of β-carotene and eugenol co-encapsulated flax seed oil powders using OSA starches as wall material. Food Hydrocolloids, 73, 274-283. https://doi.org/10.1016/j.foodhyd.2017.07.002
Sharma, C., Ahuja, K. D., Kulkarni, B., Byrne, N. M., & Hills, A. P. (2021). Cardiovascular diseases in rural South Asia: The story of one billion people. Journal of Epidemiology and Community Health, 75(10), 927-928. https://doi.org/10.1136/jech-2021-216837
Shi, Y., Wang, S., Tu, Z., Wang, H., Li, R., Zhang, L., Huang, T., Su, T., & Li, C. (2016). Quality evaluation of peony seed oil spray-dried in different combinations of wall materials during encapsulation and storage. Journal of Food Science and Technology, 53(6), 2597-2605. https://doi.org/10.1007/s13197-016-2225-9
Simopoulos, A. P. (2008). The importance of the omega-6/omega-3 fatty acid ratio in cardiovascular disease and other chronic diseases. Experimental Biology and Medicine (Maywood, N.J.), 233(6), 674-688. https://doi.org/10.3181/0711-MR-311
Singh, H., Kumar, Y., & Meghwal, M. (2022). Encapsulated oil powder: Processing, properties, and applications. Journal of Food Process Engineering, 45, e14047. https://doi.org/10.1111/jfpe.14047
Singh, P. K., Chopra, R., Dhiman, A., Chuahan, K., & Garg, M. (2023). Development of omega-3-rich structured lipids using perilla seed oil and palm olein: Optimization and characterization. Biomass Conversion and Biorefinery, https://doi.org/10.1007/s13399-023-04422-3
Singh, P. K., Chopra, R., Garg, M., Dhiman, A., & Dhyani, A. (2022). Enzymatic interesterification of vegetable oil: A review on physicochemical and functional properties, and its health effects. Journal of Oleo Science, 71(12), 1697-1709. https://doi.org/10.5650/jos.ess22118
Sivakanthan, S., & Madhujith, T. (2020). Current trends in applications of enzymatic interesterification of fats and oils: A review. LWT, 132, 109880. https://doi.org/10.1016/j.lwt.2020.109880
Smithers, L. G., Gibson, R. A., McPhee, A., & Makrides, M. (2008). Higher dose of docosahexaenoic acid in the neonatal period improves visual acuity of preterm infants: Results of a randomized controlled trial. The American Journal of Clinical Nutrition, 88(4), 1049-1056. https://doi.org/10.1093/ajcn/88.4.1049
Sprague, M., Betancor, M. B., & Tocher, D. R. (2017). Microbial and genetically engineered oils as replacements for fish oil in aquaculture feeds. Biotechnology Letters, 39(11), 1599-1609. https://doi.org/10.1007/s10529-017-2402-6
Stonehouse, W., Klingner, B., Tso, R., Teo, P. S., Terefe, N. S., & Forde, C. G. (2022). Bioequivalence of long-chain omega-3 polyunsaturated fatty acids from foods enriched with a novel vegetable-based omega-3 delivery system compared to gel capsules: A randomized controlled cross-over acute trial. European Journal of Nutrition, 61(4), 2129-2141. https://doi.org/10.1007/s00394-021-02795-7
Strobel, S. A., Hudnall, K., Arbaugh, B., Cunniffe, J. C., Scher, H. B., & Jeoh, T. (2020). Stability of fish oil in calcium alginate microcapsules cross-linked by in situ internal gelation during spray drying. Food and Bioprocess Technology, 13(2), 275-287. https://doi.org/10.1007/s11947-019-02391-y
Sugasini, D., & Lokesh, B. R. (2012). Uptake of α-Linolenic Acid and Its Conversion to Long Chain Omega-3 Fatty Acids in Rats Fed Microemulsions of Linseed Oil. Lipids, 47(12), 1155-1167. https://doi.org/10.1007/s11745-012-3731-9
Sugasini, D., & Lokesh, B. R. (2013). Enhanced incorporation of docosahexaenoic acid in serum, heart, and brain of rats given microemulsions of fish oil. Molecular and Cellular Biochemistry, 382(1-2), 203-216. https://doi.org/10.1007/s11010-013-1736-1
Taylor, V. F., & Karagas, M. R. (2022). Exposure to arsenolipids and inorganic arsenic from marine-sourced dietary supplements. Chemosphere, 296, 133930. https://doi.org/10.1016/j.chemosphere.2022.133930
Thakur, S., Singh, A., Kaur, M., Reza, N., Kumar, N., Kour, R., Kaur, S., Singh Bedi, P. M., & Jain, S. K. (2023). Vitamins and minerals fortified emulsion of omega-3 fatty acids for the management of preterm birth: In-vitro, in-silico, and in-vivo studies. Journal of Drug Delivery Science and Technology, 83, 104409. https://doi.org/10.1016/j.jddst.2023.104409
Tian, Y., & Acevedo, N. C. (2018). Kinetic study on photostability of retinyl palmitate entrapped in policosanol oleogels. Food Chemistry, 255, 252-259. https://doi.org/10.1016/j.foodchem.2018.02.025
Timilsena, Y. P., Adhikari, R., Barrow, C. J., & Adhikari, B. (2016). Microencapsulation of chia seed oil using chia seed protein isolate-chia seed gum complex coacervates. International Journal of Biological Macromolecules, 91, 347-357. https://doi.org/10.1016/j.ijbiomac.2016.05.058
Timilsena, Y. P., Wang, B., Adhikari, R., & Adhikari, B. (2017). Advances in microencapsulation of polyunsaturated fatty acids (PUFAs)-rich plant oils using complex coacervation: A review. Food Hydrocolloids, 69, 369-381. https://doi.org/10.1016/j.foodhyd.2017.03.007
Tocher, D., Betancor, M., Sprague, M., Olsen, R., & Napier, J. (2019). Omega-3 long-chain polyunsaturated fatty acids, EPA and DHA: Bridging the gap between supply and demand. Nutrients, 11(1), 89. https://doi.org/10.3390/nu11010089
Turin, T. C., Shahana, N., Wangchuk, L. Z., Specogna, A. V., Al Mamun, M., Khan, M. A., Choudhury, S. R., Zaman, M. M., & Rumana, N. (2013). Burden of cardio- and cerebro-vascular diseases and the conventional risk factors in South Asian population. Global Heart, 8(2), 121. https://doi.org/10.1016/j.gheart.2012.01.001
Valenzuela, R., Echeverria, F., Ortiz, M., Rincón-Cervera, M. Á., Espinosa, A., Hernandez-Rodas, M. C., Illesca, P., Valenzuela, A., & Videla, L. A. (2017). Hydroxytyrosol prevents reduction in liver activity of Δ-5 and Δ-6 desaturases, oxidative stress, and depletion in long chain polyunsaturated fatty acid content in different tissues of high-fat diet fed mice. Lipids in Health and Disease, 16(1), 64. https://doi.org/10.1186/s12944-017-0450-5
Valenzuela, R., Metherel, A. H., Cisbani, G., Smith, M. E., Chouinard-Watkins, R., Klievik, B. J., Videla, L. A., & Bazinet, R. P. (2023). Protein concentrations and activities of fatty acid desaturase and elongase enzymes in liver, brain, testicle, and kidney from mice: Substrate dependency. Biofactors, biof.1992. https://doi.org/10.1002/biof.1992
Venugopalan, V. K., Gopakumar, L. R., Kumaran, A. K., Chatterjee, N. S., Soman, V., Peeralil, S., Mathew, S., McClements, D. J., & Nagarajarao, R. C. (2021). Encapsulation and protection of omega-3-rich fish oils using food-grade delivery systems. Foods, 10(7), 1566. https://doi.org/10.3390/foods10071566
Videla, L. A., Hernandez-Rodas, M. C., Metherel, A. H., & Valenzuela, R. (2022). Influence of the nutritional status and oxidative stress in the desaturation and elongation of n-3 and n-6 polyunsaturated fatty acids: Impact on non-alcoholic fatty liver disease. Prostaglandins, Leukotrienes, and Essential Fatty Acids, 181, 102441. https://doi.org/10.1016/j.plefa.2022.102441
Vieira, S. A., Zhang, G., & Decker, E. A. (2017). Biological implications of lipid oxidation products. Journal of the American Oil Chemists’ Society, 94(3), 339-351. https://doi.org/10.1007/s11746-017-2958-2
Viriato, R. L. S., de Souza Queirós, M., da Gama, M. A. S., Ribeiro, A. P. B., & Gigante, M. L. (2018). Milk fat as a structuring agent of plastic lipid bases. Food Research International, 111, 120-129. https://doi.org/10.1016/j.foodres.2018.05.015
Walker, R. M., Gumus, C. E., Decker, E. A., & McClements, D. J. (2017). Improvements in the formation and stability of fish oil-in-water nanoemulsions using carrier oils: MCT, thyme oil, & lemon oil. Journal of Food Engineering, 211, 60-68. https://doi.org/10.1016/j.jfoodeng.2017.05.004
Wang, J., De Figueiredo Furtado, G., Monthean, N., Dupont, D., Pédrono, F., & Madadlou, A. (2020). CaCl2 supplementation of hydrophobised whey proteins: Assessment of protein particles and consequent emulsions. International Dairy Journal, 110, 104815. https://doi.org/10.1016/j.idairyj.2020.104815
Wang, J., Han, L., Wang, D., Sun, Y., Huang, J., & Shahidi, F. (2021). Stability and stabilization of omega-3 oils: A review. Trends in Food Science & Technology, 118, 17-35. https://doi.org/10.1016/j.tifs.2021.09.018
Wang, J., Ossemond, J., Jardin, J., Briard-Bion, V., Henry, G., Le Gouar, Y., Ménard, O., Lê, S., Madadlou, A., Dupont, D., & Pédrono, F. (2022). Encapsulation of DHA oil with heat-denatured whey protein in Pickering emulsion improves its bioaccessibility. Food Research International, 162, 112112. https://doi.org/10.1016/j.foodres.2022.112112
Wang, J., Ossemond, J., Le Gouar, Y., Boissel, F., Dupont, D., & Pédrono, F. (2022). Encapsulation of docosahexaenoic acid oil substantially improves the oxylipin profile of rat tissues. Frontiers in Nutrition, 8, 812119. https://doi.org/10.3389/fnut.2021.812119
Wardhani, D. H., Ulya, H. N., Kumoro, A. C., & Aryanti, N. (2022). Partial hydrophobic modification of alginate using dodecenyl succinic anhydride for fish oil encapsulation. Acta Scientiarum Polonorum Technologia Alimentaria, 21(4), 369-378. https://doi.org/10.17306/J.AFS.1077
Wei, W., Hu, M., Huang, J., Yu, S., Li, X., Li, Y., & Mao, L. (2021). Anti-obesity effects of DHA and EPA in high fat-induced insulin resistant mice. Food & Function, 12(4), 1614-1625. https://doi.org/10.1039/D0FO02448A
Welch, A. A., Shakya-Shrestha, S., Lentjes, M. A., Wareham, N. J., & Khaw, K.-T. (2010). Dietary intake and status of n-3 polyunsaturated fatty acids in a population of fish-eating and non-fish-eating meat-eaters, vegetarians, and vegans and the precursor-product ratio of α-linolenic acid to long-chain n-3 polyunsaturated fatty acids: Results from the EPIC-Norfolk cohort. The American Journal of Clinical Nutrition, 92(5), 1040-1051. https://doi.org/10.3945/ajcn.2010.29457
Westesen, K., Bunjes, H., & Koch, M. H. J. (1997). Physicochemical characterization of lipid nanoparticles and evaluation of their drug loading capacity and sustained release potential. Journal of Controlled Release, 48(2-3), 223-236. https://doi.org/10.1016/S0168-3659(97)00046-1
World Health Organization. (2021). Obesity and overweight-WHO fact sheets [Fact Sheet]. World Health Organization. https://www.who.int/news-room/fact-sheets/detail/obesity-and-overweight
Xu, N., Wu, X., Zhu, Y., Miao, J., Gao, Y., Cheng, C., Peng, S., Zou, L., Julian McClements, D., & Liu, W. (2021). Enhancing the oxidative stability of algal oil emulsions by adding sweet orange oil: Effect of essential oil concentration. Food Chemistry, 355, 129508. https://doi.org/10.1016/j.foodchem.2021.129508
Xu, X., Liu, A., Hu, S., Ares, I., Martínez-Larrañaga, M.-R., Wang, X., Martínez, M., Anadón, A., & Martínez, M.-A. (2021). Synthetic phenolic antioxidants: Metabolism, hazards and mechanism of action. Food Chemistry, 353, 129488. https://doi.org/10.1016/j.foodchem.2021.129488
Xue, Z., Li, S., Yu, W., Gao, X., Zheng, X., Yu, Y., & Kou, X. (2021). Research advancement and commercialization of microalgae edible oil: A review. Journal of the Science of Food and Agriculture, 101(14), 5763-5774. https://doi.org/10.1002/jsfa.11390
Yang, L., Yang, C., Song, Z. X., Wan, M., Xia, H., Xu, D., Pan, D., Wang, S. K., Shu, G., & Sun, G. (2022). Effects of blended oils with different n-6/n-3 polyunsaturated fatty acid ratios on high-fat diet-induced metabolic disorders and hepatic steatosis in rats. Food Science and Technology, 42, e81322. https://doi.org/10.1590/fst.81322
Yoshikiyo, K., Yoshioka, Y., Narumiya, Y., Oe, S., Kawahara, H., Kurata, K., Shimizu, H., & Yamamoto, T. (2019). Thermal stability and bioavailability of inclusion complexes of perilla oil with γ-cyclodextrin. Food Chemistry, 294, 56-59. https://doi.org/10.1016/j.foodchem.2019.04.093
Yuan, Y., Kong, Z.-Y., Sun, Y.-E., Zeng, Q.-Z., & Yang, X.-Q. (2017). Complex coacervation of soy protein with chitosan: Constructing antioxidant microcapsule for algal oil delivery. LWT, 75, 171-179. https://doi.org/10.1016/j.lwt.2016.08.045
Zhang, K., Zhang, H., Hu, X., Bao, S., & Huang, H. (2012). Synthesis and release studies of microalgal oil-containing microcapsules prepared by complex coacervation. Colloids and Surfaces B: Biointerfaces, 89, 61-66.
Zhao, D. (2021). Epidemiological features of cardiovascular disease in Asia. JACC: Asia, 1(1), 1-13.
Zhou, D., Pan, Y., Ye, J., Jia, J., Ma, J., & Ge, F. (2017). Preparation of walnut oil microcapsules employing soybean protein isolate and maltodextrin with enhanced oxidation stability of walnut oil. LWT - Food Science and Technology, 83, 292-297. https://doi.org/10.1016/j.lwt.2017.05.029