Development of bio-based nanoemulsions to improve physical and chemical stability of omega-3 fatty acids

Abstract

Omega-3 polyunsaturated fatty acids (ω-3 fatty acids) are known for their functional properties such as: improving cardiovascular health, decrease inflammation, increase cognitive function, and positively influence neurological and visual development. However, ω-3 fatty acids are highly susceptible to oxidation, have an intense odour and present low water solubility, which makes their direct application in foods extremely difficult. In order to reduce these challenges, bio-based nanostructures have being developed to encapsulate bioactive compounds and thus enhance their physical and chemical stability during storage until consumption.