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Food Fortification with Omega-3 Fatty Acids; Microencapsulation as an Addition Method

[ Vol. 14 , Issue. 2 ]

Author(s):

Ehsan Feizollahi, Zahra Hadian* and Zohreh Honarvar   Pages 90 - 103 ( 14 )

Abstract:


Background: The addition of different bioactive compounds is one of the current methods for producing functional foods. Omega-3 fatty acids can be incorporated into new products in the field of medical and health foods. The human body cannot produce eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) directly; they must be taken in through food or formed by metabolic reactions of alpha-linolenic acid (ALA). Current food habits have caused a considerable reduction in the daily intake of omega-3 fatty acids to less than the recommended amounts, and as a result, the need to enrich food with omega-3 fatty acids is increasing. Several technologies such as microencapsulation can prevent omega-3 fatty acids from oxidation and development of fishy flavors, increase food shelflife and improve the fortification of foods with these fatty acids.

Objective: This review discusses fortification of foods with omega-3 fatty acids with emphasis on microencapsulation as an addition method.

Conclusion: By encapsulating omega-3 fatty acids, loss of these fatty acids during storage time decreases; however, due to changes in texture and color in products like bread, a suitable solution should be considered. Although the technologies used are adequate, low-cost methods should be developed and there should be more efforts to maximize the stability of omega-3 fatty acids for extensive use in the food industry.

Keywords:

Enrichment, fatty acid, fortification, food, microencapsulation, Omega-3.

Affiliation:

Student's Research Committee, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Department of Food Science and Technology, National Nutrition Science and Food Science Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Department of Food Science and Technology, National Nutrition Science and Food Science Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran

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