Microencapsulation of healthier oils: an efficient strategy to improve the lipid profile of meat products

Abstract

Meat products have high SFAs levels and a high n-6/n-3 ratio, with negative effects on human health. The replacement of animal fat by oils rich in n-3 PUFAs is an efficient strategy to improve the lipid profile of meat products. However, the technological properties, oxidative stability, and sensory quality of meat products can be impaired by this lipid reformulation. Recently, microencapsulation has stood out as a promising tool to improve the oxidative stability of oils, allowing their application in meat products. Considering the growing interest in this topic among the population, this short-review aims to highlight the recent studies on the microencapsulation of healthier oils as a strategy to improve the lipid profile of meat products.