Optimization of Emulsions and Encapsulation Methods for the Production of Functional Foods by Adding Fish and Algal Oil

The beneficial effects of long chain omega-3 polyunsaturated fatty acids (LCn-3PUFAs), i.e., eicosapentaenoic and docosahexaenoicacids (EPA and DHA), on human health have been well documented [1]. Beneficial health effects of omega-3 LC PUFA intake are well demonstrated for prevention of cardiovascular diseases and cancer, as well as in the improvement of a proper development and functioning of the brain, retina and testis [2-4]. Dietary recommendations suggest that the consumption of omega-3 LC PUFA should be increased. The European Academy of Nutritional Sciences (EANS), as well as the UK Department of Health (1994) recommend a minimal average intake of 0.2 g omega-3 LC PUFA (EPA plus DHA) per person per day [5,6]. The Food and Drug Administration stated that daily intake of omega-3 LC PUFA should not exceed the upper limit of 3.0 g per person per day in the form of fish oil, from food and dietary supplements. For food fortification only unhydrogenated, well-refined and stabilized fish oil can be used. The hydrogenation process may improve stability and shelf life of fish oil; however, saturation of carbon-chain double bonds eliminates the desirable health properties of omega-3 PUFA [7-9]. Despite an elevation of omega-3 LC PUFA intake, fortification of food with fish oil may impact negatively on sensory quality. Unacceptable fish oil off-flavour and its susceptibility to oxidative deterioration, which additionally accelerates the off-flavour formation, limits the use of fish oil for food fortification [10-13]. Since they have high unsaturation degree, these fatty acids are very susceptible to oxidization. Therefore, food enrichment with those sources has an undesirable influence on shelf-life, consumer acceptability, functionality, and safety of enriched foods [14]. It has been demonstrated that microencapsulation protectsLCn-3PUFAs against oxidation [15]. Hence, the objective of this study was to optimize emulsions and encapsulation methods for the production of functional foods by adding fish/algal oil.