A Review: Use of Plants for Antioxidant Purposes in Fish Oil Microencapsulation

Abstract

Fish oils, rich in essential n-3 fatty acids like EPA and DHA and constituting approximately 80% unsaturated fatty acids, play a pivotal role in contemporary nutrition. However, the susceptibility of fish oil to oxidation and its off-putting fishy smell present obstacles to its widespread consumption. Microencapsulation, a technique involving the application of protective films, emerges as a viable solution to not only enhance oxidative stability but also mitigate sensory drawbacks. Despite the considerable global fish consumption, the daily intake of n-3 fatty acids in Western diets often falls short of recommended levels. In regions, where fish consumption is comparatively lower, the utilization of microencapsulated fish oils provides an alternative to guarantee sufficient intake. Commonly used coating materials involve proteins and carbohydrates, and the incorporation of antioxidants, be they synthetic or natural, further augments stability. Natural extracts, including rosemary, blueberry, oregano, and pomegranate peel, exhibit promise as potent antioxidants in the microencapsulation process. This review explores various studies on microencapsulation of fish oils using different natural antioxidants. The findings highlight the potential of microencapsulation to address challenges in fish oil consumption, making it a promising avenue for improving dietary habits and promoting human health.