Rasti, B., Erfanian, A., & Selamat, J. (2017). Novel nanoliposomal encapsulated omega-3 fatty acids and their applications in food. Food chemistry, 230, 690–696. https://doi.org/10.1016/j.foodchem.2017.03.089
In this article, the application of omega-3 fatty acids for food fortification was examined. On one hand, the application and oxidative stability of the omega-3 fatty acids (DHA and EPA) in nanoliposomes, microencapsulated and free, were tested in milk and bread, whereby the omega-3 is subjected to heat during the baking and pasteurization process. On the other hand, the sensory aspect (taste) of omega-3 in nanoliposomes, microencapsulated omega-3 and free omega-3 as fortification in food was evaluated.
The omega-3 content was decreased due to the baking and pasteurization process, but the nanoliposomes showed a decreased loss in concentration and increased stability during storage. Omega-3 encapsulation in nanoliposomes also showed beneficial effects regarding the sensory aspect compared to free omega-3 and microencapsulated omega-3, namely neutralizing the fishy taste of the omega-3 fatty acids.
LIPOSOMA HEALTH did not provide the products used in this experiment