Vegetable Oils Rich in Polyunsaturated Fatty Acids: Nanoencapsulation Methods and Stability Enhancement (CROSBI ID 274526)
Prilog u časopisu | pregledni rad (znanstveni) | međunarodna recenzija
Podaci o odgovornosti
Jurić, Slaven ; Jurić, Marina ; Bakar Siddique, Md Abu ; Fathi, Milad
engleski
Vegetable Oils Rich in Polyunsaturated Fatty Acids: Nanoencapsulation Methods and Stability Enhancement
Polyunsaturated fatty acids (PUFAs), ω-3 and ω-6 are essential fatty acids that are available in some algae and plants. Rapid oxidation occurs in PUFAs-rich oils during processing, transportation, and storage. Furthermore, it is necessary to enhance their bioavailability in gastrointestinal media. Therefore, additional protection using encapsulation is necessary for their application or incorporation in food products. Nanoencapsulation leads to protection against environmental conditions, masking unfavorable flavors, enhancing solubility and increasing solution stability. In this review, the state of art of different sources of vegetable oils rich in polyunsaturated fatty acids was first provided and strategies adapted for nanoencapsulation of PUFAs using nanoparticles, hydrogels, oleogels, nanocrystals, and nanofibers were discussed. Finally, future remarks regarding the gaps between research and industrial scales of nanoencapsulation technology were highlighted.
Nanoencapsulation, polyunsaturated fatty acids, vegetable oils, oxidation
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Podaci o izdanju
38 (1)
2022.
32-69
objavljeno
8755-9129
1525-6103
10.1080/87559129.2020.1717524
Povezanost rada
Biotehnologija, Interdisciplinarne biotehničke znanosti, Prehrambena tehnologija