Abstract
ABSTRACT Polyunsaturated fatty acids oxidize easily due to their chemical structure, causing a reduction of their nutritional properties. Nanostructured systems may be an alternative to protect fatty acids against oxidation, improving solubility and stability. Consequently, nutritional value of food is maintained as well as the sensory characteristics (color, flavor, texture, and aroma) when fatty acids are added to food products. The present study is a narrative review to introduce the potential benefits of omega-3 unsaturated fatty acids nanoparticles incorporated in food products. The literature review includes publications in English and Portuguese issued between March 1985 and March 2019, in PubMed, ScienceDirect and Web of Science databases. Manual searches were conducted in the articles references lists of the articles included to identify other relevant studies. There were studies that evaluated the stability of fatty acids in food products such as bread, fruit juice, milk, yogurt, and meat. In this study, the most used nanostructured systems for the incorporation of fatty acids were the nanocapsules and the nanoliposomes. Currently, the nanostructured system demonstrates a potential to improve protection of polyunsaturated fatty acids against oxidization and thermal degradation. In this way, they maintain their functional properties and their bioavailability increases and therapeutic efficacy and sensory properties are improved. There are several methodologies being tested, which makes it difficult to identify the most efficient formulation to protect fatty acids. Nanostructured systems seem to be the best alternative to protect polyunsatured fatty acids from oxidization. The encapsulation efficiency, particle’s size and type are relevant factors to be considered to evaluate oxidization. In conclusion, the review showed that currently it is impossible to determine the most efficient methodology. Besides, nanoformulations should follow international guidelines to present more standardized and therefore more efficient particles.
Highlights
The incidence of diseases such as cancer, stroke and cardiovascular events, arteriosclerosis and liver disorders is closely associated to the diet, and can be minimized through good eating habits [1]
BENEFITS OF FATTY ACID NANOENCAPSULATION 3 fact that, originally, nanotechnology is multidisciplinary because it uses a set of techniques that allows harness and manipulation of particles that are in extremely small dimensions
The consumption of polyunsaturated fatty acids is recommended in several guidelines, which may vary according to the country and between different regulatory institutions, some of which are still under discussion, and are shown below
Summary
The incidence of diseases such as cancer, stroke and cardiovascular events, arteriosclerosis and liver disorders is closely associated to the diet, and can be minimized through good eating habits [1]. The effectiveness in promoting health with the use of this practice depends on the preservation, functionality and bioavailability of the nutraceuticals used [4] In this connection, nanotechnology has been used in recent years in the food industry to improve more effectively the desired food functional properties [5]. Nanostructured systems applied to food combine scientific research with innovation in the food industry, making it a field that has grown swiftly in the past decade This is due to the BENEFITS OF FATTY ACID NANOENCAPSULATION 3 fact that, originally, nanotechnology is multidisciplinary because it uses a set of techniques that allows harness and manipulation of particles (in this case, containing bioactive compounds) that are in extremely small dimensions. Often the nanoscale compound can have its physical-chemical stability improved and the biological properties increased in terms of effect, bioavailability and site of action [5,6]
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