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Direct Research Journals
Vol.3 (1), pp. 12-31, March 2015
ISSN: 2449-0814

Omega-3 fatty acids:nutritional aspects,sources,and encapsulation strategies for food fortification
Article Number: DRJA17085437

Original Research Article

Mandeep Kaur1*, Santanu Basu2 and Uma Shankar Shivhare2

1Amity Institute of Food Technology, Amity University, Noida, India.
2Bhatnagar University Institute of Chemical Engineering and Technology, Panjab University, Chandigarh,India.

date Received: February 6, 2015     date Accepted: March 12, 2015     date Published: March 30, 2015


This review focuses on health beneficial aspects of omega-3 fatty acids and microencapsulation technologies to prevent oxidation and off flavour formation in foods. The paper is broadly divided thematically in three sections. First section of this review discusses the biochemistry of  omega-3 fatty acids, their classification and formation of off flavours due to oxidation of omega-3 fatty acids. Different sources of omega-3 fatty acids (alpha lenolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)) are also briefly explained. Second section discusses about major health effects of omega-3 fatty acids intake and briefly explains the effects on cardiovascular diseases, neurological diseases, cancer chemoprevention, controlling body weight, inflammation, etc. Inspite of so many health beneficial effects, fortification of these fatty acids to food products becomes a challenging task due to unstability and susceptibility of omega-3 fattya cids to oxidation. Microencapsulation has been hypothesised to be an effective technique to mask the unpleasant taste of certain ingredients and, more recently, to delay lipid oxidation of PUFA, which increases the stability of omega-3 fatty acids. Next section mainly focuses on different microencapsulation techniques, various water soluble and insoluble microencapsulates and about various food prodects fortified with microencapsulated omega 3-fatty acids.

Key words: Omega-3 fatty acids, microencapsulation, oxiadation, linolenic acid, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA).