Encapsulated Fish Oil Research Articles

Oxidative Stability of Fish Oil-Loaded Nanocapsules Produced by Electrospraying Using Kafirin or Zein Proteins as Wall Materials.

The encapsulation of fish oil by monoaxial electrospraying using kafirin or zein proteins as hydrophobic wall materials was investigated. Kafirin resulted in spherical fish oil-loaded nanocapsules (>50% of capsules below 1 µm), whereas zein led to fish oil-loaded nanocapsules with non-spherical morphology (>80% of capsules below 1 µm). Both hydrophobic encapsulating materials interacted with fish oil, successfully entrapping the oil within the protein matrix as indicated by Fourier-transform infrared spectroscopy (FTIR) and Raman spectroscopy results. FTIR also suggested hydrogen bonding between fish oil and the proteins. Trapped radicals in the encapsulation matrix that were detected by electron paramagnetic resonance (EPR), indicated oxidation during electrospraying and storage. Results from isothermal (140 °C) differential scanning calorimetry (DSC) denoted that the encapsulation of fish oil by electrospraying using both kafirin or zein as wall materials protected fish oil from oxidation. In particular, the zein-based nanocapsules were 3.3 times more oxidatively stable than the kafirin-based nanocapsules, which correlates with the higher oil encapsulation efficiency found for zein-based capsules. Thus, this study shows that kafirin might be considered a hydrophobic wall material for the encapsulation of fish oil by electrospraying, although it prevented lipid oxidation to a lower extent when compared to zein.

Revitalizing elixir with orange peel amplification of alginate fish oil beads for enhanced anti-aging efficacy

The research introduces a novel method for creating drug-loaded hydrogel beads that target anti-aging, anti-oxidative, and anti-inflammatory effects, addressing the interconnected processes underlying various pathological conditions. The study focuses on the development of hydrogel beads containing anti-aging compounds, antioxidants, and anti-inflammatory drugs to effectively mitigate various processes. The synthesis, characterization and in vitro evaluations, and potential applications of these multifunctional hydrogel beads are discussed. A polymeric alginate-orange peel extract (1:1) hydrogel was synthesized for encapsulating fish oil. Beads prepared with variable fish oil concentrations (0.1, 0.3, and 0.5 ml) were characterized, showing no significant decrease in size i.e., 0.5 mm and a reduction in pore size from 23 to 12 µm. Encapsulation efficiency reached up to 98% within 2 min, with controlled release achieved upto 45 to 120 min with increasing oil concentration, indicating potential for sustained delivery. Fourier-transform infrared spectroscopy confirmed successful encapsulation by revealing peak shifting, interaction between constituents. In vitro degradation studies showed the hydrogel's biodegradability improved from 30 to 120 min, alongside anti-inflammatory, anti-oxidative, anti-collagenase and anti-elastase activities, cell proliferation rate enhanced after entrapping fish oil. In conclusion, the synthesized hydrogel beads are a promising drug delivery vehicle because they provide stable and effective oil encapsulation with controlled release for notable anti-aging and regenerative potential. Targeted delivery for inflammatory and oxidative stress-related illnesses is one set of potential uses. Further research may optimize this system for broader applications in drug delivery and tissue engineering.

Complex coacervation of low methoxy pectin with three types of gelatins for the encapsulation of fish oil

Herein, the complex coacervation of low methoxy pectin (LMP) with three types of gelatins was explored to encapsulate fish oil. The fish oil@gelatin-LMP complex coacervates with good precipitation separation could be obtained at low gelatin concentrations (Fish gelatin, FG: 10–80 mg/mL; porcine skin gelatin, PSG: 10–40 mg/mL; bovine skin gelatin, BSG: 10–80 mg/mL), high gelatin: fish oil mass ratios (4:1–1:1), appropriate gelatin: LMP mass ratios (3:1–12:1 for FG and PSG, 6:1 for BSG), and appropriate pH (FG: 4.90–5.50; PSG: 4.80–5.40; BSG: 4.10–4.50). FG induced similar loading ability, lower encapsulation ability, and comparable peroxide values to the mammalian gelatins. FG induced higher or similar free fatty acid released percentages to mammalian gelatins in the in vitro gastrointestinal model at low gelatin concentrations (10–40 mg/mL). These results provided useful information to understand the protein-polysaccharide complex coacervation to encapsulate oil-based bioactive substances.

Encapsulation of fish oil, a triglyceride rich in polyunsaturated fatty acids, within a maillard reacted lecithin-dextrose matrix

The physicochemical properties and oxidative stability of encapsulated fish oil in a matrix formed by the reaction of crude de-oiled soy lecithin and dextrose following a Maillard reaction path were investigated. The effects of sugar content in formula (4, 8 %) and temperature (25 °C, 80 °C, and 100 °C) on the moisture content, water activity, encapsulation efficiency (EE), and oxidative stability were studied. Oxidative stability was measured over a 90-day testing period at 25 °C. Samples achieved an encapsulation efficiency in the range 50–70 %, low moisture content (<1 %), and low water activity (<0.7). After 90 days of storage, the encapsulated fish oil samples remained within the rancidity limits defined by the peroxide and p-anisidine values, whereas unprotected/free fish oil (control) significantly exceeded those limits. Samples prepared at 100 °C showed the greatest encapsulation efficiency and oxidative stability among the treatments (p < 0.05). The presence of Maillard Reaction Products (MRP) in the encapsulating material was also assessed.

Physicochemical and digestion properties of fish oil and anthocyanins co-encapsulated W/O/W emulsion reinforced with alginate

W/O/W double emulsion systems offer the ability to co-deliver water-soluble and oil-soluble bioactives, making them a promising choice for multifunctional delivery applications. This study focused on the development of a whey protein isolate-based W/O/W emulsion encapsulating fish oil and anthocyanins, with the addition of sodium alginate (SA) into the external aqueous phase. The physicochemical properties, emulsion stability, anthocyanins encapsulation efficiency (EE), and anthocyanins release during simulated gastrointestinal digestion were studied. The results indicated that the physical stability of W/O/W emulsions improved with increasing SA, attributed to the higher viscosity and the protective coating of SA on the WPI-stabilized interface. However, the EE of anthocyanins in SA-reinforced W/O/W emulsions was found to be lower. Excessive SA concentration, such as 1.0 %, was observed to be unfavorable to maintaining the internal W1/O interface integrity. Overall, the double emulsion structure effectively regulated the release of anthocyanins throughout the digestion process. The study concluded that W/O/W emulsions containing 0.75 % SA achieved optimal stability and controlled-release characteristics. These findings offer valuable insights into fabricating double emulsions for multifunctional delivery purposes, showcasing their potential applications in the food and pharmaceutical industries.

Salt reduction in myofibrillar protein gel via inhomogeneous distribution of sodium-containing encapsulated fish oil coacervate: Mucopenetration ability of sodium carboxymethyl cellulose

The potential application of fish oil microcapsules as salt reduction strategies in low-salt myofibrillar protein (MP) gel was investigated by employing soy protein isolates/carboxymethyl cellulose sodium (SPI-CMC) coacervates enriched with 25 mM sodium chloride and exploring their rheological characteristics, taste perception, and microstructure. The results revealed that the SPI-CMC coacervate phase exhibited the highest sodium content under 25 mM sodium level, albeit with uneven distribution. Notably, the hydrophilic and adhesive properties of CMC to sodium facilitated the in vitro release of sodium during oral digestion, as evidenced by the excellent wettability and mucopenetration ability of CMC. Remarkably, the fish oil microcapsules incorporating SPI-CMC as the wall material, prepared at pH 3.5 with a core-to-wall ratio of 1:1, demonstrated the highest encapsulation efficiency, which was supported by the strong hydrogen bonding. Interestingly, the presence of SPI-CMC coacervates and fish oil microcapsules enhanced the interaction between MPs and strengthened the low-salt MP gel network. Coupled with electronic tongue analysis, the incorporation of fish oil microcapsules slightly exacerbated the non-uniformity of sodium distribution. This ultimately contributed to an enhanced perception of saltiness, richness, and aftertaste in low-salt protein gels. Overall, the incorporation of fish oil microcapsules emerged as an effective salt reduction strategy in low-salt MP gel.

Fish oil-loaded multicore submillimeter-sized capsules prepared with monoaxial electrospraying, chitosan-tripolyphosphate ionotropic gelation, and Tween blending

In order to load fish oil for potential encapsulation of fat-soluble functional active substances, fish oil-loaded multicore submillimeter-sized capsules were prepared with a combination method of three strategies (monoaxial electrospraying, chitosan-tripolyphosphate ionotropic gelation, and Tween blending). The chitosan-tripolyphosphate/Tween (20, 40, 60, and 80) capsules had smaller and evener fish oil cores than the chitosan-tripolyphosphate capsules, which resulted from that Tween addition induced smaller and evener fish oil droplets in the emulsions. Tween addition decreased the water contents from 56.6 % to 35.0 %–43.4 %, increased the loading capacities from 10.4 % to 12.7 %–17.2 %, and increased encapsulation efficiencies from 97.4 % to 97.8 %–99.1 %. In addition, Tween addition also decreased the highest peroxide values from 417 meq/kg oil to 173–262 meq/kg oil. These properties' changes might result from the structural differences between the chitosan-tripolyphosphate and chitosan-tripolyphosphate/Tween capsules. All the results suggested that the obtained chitosan-tripolyphosphate/Tween capsules are promising carriers for fish oil encapsulation. This work also provided useful knowledge to understand the preparation, structural, and physicochemical properties of the chitosan-tripolyphosphate capsules.

The potency of hydrophobic modification of alginate for a self-assembly matrix in fish oil encapsulation

To act as an emulsifier and a matrix for fish oil encapsulation, alginate is required to be modified due to its hydrophilicity. The purpose of this study was to modify alginate using dodecenyl succinic anhydride (DSA) under pH-controlled conditions and to apply it for stabilizing emulsion and encapsulating fish oil. The modification that followed the first-order reaction improved the hydrophobic properties of alginate as shown by the reduction of surface tension but improving the water contact angle, with CMC of 0.18 mg/l. A higher concentration of modified alginate was better in stabilizing fish-oil emulsion than the native one, as supported by the results of zeta potential, viscosity, and droplet size of the emulsion. Freeze-dried particle of this modified alginate emulsion showed better encapsulation efficiency and oxidation protection ability. Thermal properties of alginate were changed after hydrophobic modification and oil encapsulation. The freeze-dried particles of this modified alginate emulsion showed better encapsulation efficiency and protection ability. This study confirmed the protective ability of the modified alginate using DSA as an oil-based active ingredient encapsulant.

Fish oil encapsulation by genipin-crosslinked complex coacervation between gelatin and different anionic polysaccharides

Herein, a combination approach of bovine bone gelatin (BBG)/anionic polysaccharide (AP) complex coacervation with genipin crosslinking was developed to successfully fabricate fish oil-loaded genipin-crosslinked BBG/AP (fish oil@BBG-genipin-AP) powders. The genipin crosslinking process promoted the formation of larger fish oil@BBG-genipin-AP particles from the BBG/AP particles and fish oil@BBG/AP particles. AP types (gum Arabic, GA; sodium alginate, SA; sodium carboxymethyl cellulose, CMC) and concentrations significantly affected the critical pH to form complex coacervated particles, the powder physicochemical properties, the powder oxidative stability, and the powder in vitro digestion. The fish oil@BBG-genipin-CMC powder at the CMC preparation concentration of 17.5 mg/mL showed the highest loading capacity value (44.3% ± 0.8%), almost the highest encapsulation efficiency value (90.9% ± 0.7%), and the highest encapsulation yield (91.3% ± 2.0%). Due to the environmental pH change, the powders changed to emulsion droplets in the gastric phase and then released free fatty acids in the small intestinal phase. The highest FFA release percentages after the gastrointestinal phase (2 h in the gastric phase and 2 h in the small intestinal phase) were dependent on both AP types and their concentrations (GA: 64.8 ± 2.9%, 62.5 mg/mL; SA: 55.0 ± 3.1%, 15 mg/mL; and CMC: 48.9 ± 1.5%, 12.5 mg/mL). GA at a concentration of 62.5 mg/mL might be the best system to prepare fish oil@gelatin-genipin-anionic polysaccharide powders for fish oil digestion. This work provided useful information to develop oil-encapsulation powders for functional foods and understand the influences of wall materials on the fabrication and properties of powder foods.

Microencapsulation of fish oil with brewer’s spent grain proteins: Effect of citric acid and emulsion pH

The use of brewer’s spent grain (BSG) proteins as wall material for encapsulating fish oil was investigated for the first time. This study also demonstrated the effect of citric acid (CA)-crosslinking and emulsion pH on the encapsulating ability of BSG proteins. Four different BSG microcapsules were prepared, including non-crosslinked and crosslinked BSG microcapsules at pH either above or below the isoelectric point (pI) of BSG proteins, and their performance was compared with OSA-starch. Crosslinked BSG emulsions had larger droplet size than non-crosslinked ones. The largest droplet sizes were found in emulsions where pH < pI due to some degree of protein aggregation. Encapsulation efficiency of BSG microcapsules ranged from 81 to 93%. BSG microcapsules, regardless of crosslinking, showed considerably higher oxidative stability than OSA-starch microcapsules. CA-crosslinking further enhanced their oxidative stability. The highest and the lowest oxidative stabilities among BSG microcapsules belonged to the microcapsules prepared at pH < pI, where some degree of protein aggregation occurred in the emulsions. Crosslinked BSG microcapsule prepared at pH < pI exhibited the highest oxidative stability with peroxide and thiobarbituric acid reactive substances (TBARS) values remaining in the range allowed for fresh oils even after 15 days of storage at 40 °C. It was attributed to its denser shell matrix due to CA-crosslinking and multilayer formation resulting from protein aggregation. Non-crosslinked microcapsules prepared at pH < pI represented the lowest oxidation stability among BSG microcapsules due to larger pores. The results suggest a synergistic effect of CA-crosslinking and protein aggregation, which significantly reinforced shell matrix and effectively reduced oxygen permeability.

Nanocomposite systems based on soy proteins and cellulose nanocrystals to encapsulate fish oil by emulsification and spray-drying

Nanocomposite systems based on soy proteins and cellulose nanocrystals to encapsulate fish oil by emulsification and spray-drying

Preparation of bilayer nano-oleogel by whey protein isolate and soy lecithin for fish oil encapsulation and its application in cookies

In this study, a bilayer nano-oleogel system was designed and prepared by incorporating fish oil into varying levels of glyceryl monostearate (GMS), followed by encapsulation with soy lecithin and whey protein isolate (WPI). The formation of the nano-oleogel involved utilizing an oleogel/water nanoemulsion technique, which was followed by freeze-drying to remove water. The initial coating with lecithin yielded an average oleogel size of 144.8 nm, which increased to 561.5 nm after the second coating with WPI. Mechanical behavior analysis assessed the effect of varied GMS content on oleogel stability. The results of low-field nuclear magnetic resonance analysis exhibited a T2 relaxation time blueshift from 114.9 to 103.5 ms post fish oil encapsulation, implying reduced proton mobility in the nano-oleogel due to increased GMS within lecithin and WPI double layers. The results of differential scanning calorimetry analysis indicated enhanced thermal stability with higher GMS content in oleogels. Electronic nose analysis revealed that gelation and layer-by-layer encapsulation resulted in an off-flavor reduction from fish oil. Furthermore, the nano-oleogel was successfully used as a shortening substitution in making cookies with acceptable properties. Our findings suggested that the prepared nano-oleogel with flavor-inhibition capabilities could be used for replacing unhealthy solid fats.

Non-emulsion-based encapsulation of fish oil by coaxial electrospraying assisted by pressurized gas enhances the oxidative stability of a capsule-fortified salad dressing

The influence of the encapsulation technology (spray-drying, mono- or coaxial electrospraying assisted by pressurized gas, EAPG) and the oil load (13, 26 or 39 wt%) on the oxidative stability of: i) fish oil-loaded capsules, and ii) capsule-fortified salad dressings were investigated. The highest encapsulation efficiency (EE > 83%) was achieved by the emulsion-based encapsulation methods (e.g., spray-drying and monoaxial EAPG), irrespective of the oil load. Nonetheless, monoaxially EAPG capsules were the most oxidized during storage due to their increased surface-to-volume ratio. On the contrary, non-emulsion-based coaxial EAPG resulted in low lipid oxidation after processing and subsequent storage. The oxidative stability of the capsule-fortified salad dressings correlated well with that of the encapsulates, with the dressing fortified with the coaxially EAPG capsules showing significantly lower levels of oxidation. Our results show that the fortification approach (e.g., emulsion or non-emulsion-based delivery systems) significantly influenced the oxidative stability of the enriched food matrix.

Menhaden fish oil encapsulation by spray drying process: influence of different biopolymer materials, inlet air temperature and emulsion ratios

AbstractBACKGROUNDIncorporating fish oils into commonly consumed foods is an emerging technique for increasing the daily intake of omega‐3 fatty acid. However, the high vulnerability of fish oil towards oxidative deterioration reduces shelf life stability. Microencapsulation by spray drying with different combinations of biopolymers and other parameters may provide a solution by preventing further oxidation of fish oil and permitting its delivery to food items. This study emphasised the influence of developed biopolymer materials (maltodextrin, maltodextrin + gum arabic, maltodextrin + starch, maltodextrin + whey protein isolates and maltodextrin + sodium caseinate) for emulsion formulation, inlet air temperature (160, 170, 180, 190 and 200 °C) and emulsion ratios (15, 20, 25, 30 and 35%) on the physicochemical properties of powdered menhaden fish oil by spray drying technique.RESULTSMicroencapsulated menhaden fish oil was evaluated for its moisture content, size distribution, microcapsule efficiency, peroxide value, free fatty acid, acid value and morphological structure. It was observed that the coating materials of maltodextrin + whey protein isolates gave the lowest moisture content and peroxide value of 4.410% and 4.031 mEq kg−1, respectively. The morphological images showed a smooth surface with no cracks and minimal shrinkage, indicating lower permeability to gases and effectively protecting the oil against deterioration.CONCLUSIONThe spray drying procedure using maltodextrin + whey protein isolates at an inlet air temperature 190 °C and emulsion ratio of 30% successfully produced fish oil microcapsules with improved properties. © 2023 Society of Chemical Industry (SCI).

Comparative Study on the Oxidative Stability of Encapsulated Fish Oil by Monoaxial or Coaxial Electrospraying and Spray-Drying

The impact of the encapsulation technology on the oxidative stability of fish-oil-loaded capsules was investigated. The capsules (ca. 13 wt% oil load) were produced via monoaxial or coaxial electrospraying and spray-drying using low molecular weight carbohydrates as encapsulating agents (e.g., glucose syrup or maltodextrin). The use of spray-drying technology resulted in larger capsules with higher encapsulation efficiency (EE > 84%), whilst the use of electrospraying produced encapsulates in the sub-micron scale with poorer retention properties (EE < 72%). The coaxially electrosprayed capsules had the lowest EE values (EE = 53-59%), resulting in the lowest oxidative stability, although the lipid oxidation was significantly reduced by increasing the content of pullulan in the shell solution. The emulsion-based encapsulates (spray-dried and monoaxially electrosprayed capsules) presented high oxidative stability during storage, as confirmed by the low concentration of selected volatiles (e.g., (E,E)-2,4-heptadienal). Nonetheless, the monoaxially electrosprayed capsules were the most oxidized after production due to the emulsification process and the longer processing time.

Encapsulation of fish oil and essential fatty acids by spray drying

PVs of the encapsulated oils were one-order lower than those of surface oil. Surface oil content significantly affected the stability of functional food oils such as fish oil.

Partial hydrophobic modification of alginate using dodecenyl succinic anhydride for fish oil encapsulation

Background. As a hydrophilic compound, alginate needs to be modified to perform both as an emulsifier and matrix for fish oil encapsulation. Dodecenyl succinic anhydride (DSA) was selected for the modification due to its mild reaction conditions and the fact that no side product is generated. The purposes of this research were to prepare partial hydrophobic groups of modified alginate, which were subsequently used for a fish oil encapsulant. Material and methods. The viscosity average molecular weight (Mv) of commercial alginate was adjusted using sonication. The degraded alginate was modified using DSA by mixing alginates in the desired ratio for 4 h at pH = 10. The fish oil emulsion was stabilized using the modified alginate and subsequently freeze-dried to obtain fish oil particles. The effect of the Mv of alginate and the alginate-DSA ratio was analyzed for emulsion stability. The performance of native and modified alginate in fish oil encapsulation were also compared. Results. Alginate modification using DSA was influenced by the Mv of alginate as described by degree of substitution. This modification reduced the fish oil oxidation degree up to 8%. The modified alginate using 400 kg/mol and a mol ratio of 1:4 emulsion prevented separation for up to 18 h. The dynamic second-order model was well fitted to represent the separation emulsion (R2 > 0.89). The fish oil encapsulation using the modified alginate showed higher loading capacity, and better anti-rehydration properties than the native one. The use of modified alginate also reduced the degree of oxidation <4% after 24 h. Conclusion. Modification using DSA improved the alginate capability to stabilize the emulsion and encapsulating fish oil.

Flavor Formation of Stable Double Emulsion Systems with Encapsulated Biologically Active Substances

Ensuring the functional food ingredients stability and the flavor formation of foods fortified with them meets the healthy nutrition principles, which contributes to the human and future generations health, as well as reduces the disease risk. The research aim was to study the biologically impact of the active substances encapsulation into double emulsion food systems (DEFS) on the organoleptic profile formation and the biologically active substances resistance to oxidation. The study demonstrated the comparative organoleptic analysis results of the inverse emulsion with fish oil and DEFS o/w/o with fish oil encapsulated in the internal phase of the emulsion matrix; direct emulsion with vitamin B1 (thiamine) and DEFS w/o/w with vitamin B1 encapsulated in the internal phase of the emulsion matrix; as well as the oxidation stability study results of fish oil in the composition of the inverse emulsion and dual emulsion system during storage. A man compiled organoleptic profiles of control samples and DEFS with encapsulated BAS. The results showed that the fish oil and vitamin B1 encapsulation in DEFS contributed to the color and flavor correction – deodorization and elimination of fish oil and vitamin B1 aftertaste and off-flavours. Study confirmed the effectiveness of fish oil encapsulation in DEFS, expressed in increasing its resistance to oxidation. During storage, the fat oxidation intensity in the control sample was higher than in the double emulsion system. The peroxide value in the control sample increased 6 times during storage and amounted to 7.9 mmol of active oxygen per 1 kg of fat, while in the double emulsion food system the increase was only 4 times, from 1.3 on the first day of storage to 5.1 on the 35th day. On average, for every 7 days of storage the peroxide value grew by 1.32 for the control sample and by 0.76 for the double emulsion system.

Encapsulation of fish oil by complex coacervation and freeze drying with modified starch aid

This work developed a combination method between gelatin-sodium hexametaphosphate (SHMP) complex coacervation and freeze-drying with aid of starch sodium octenyl succinate (SSOS) for the preparation of fish oil-encapsulated powders. The results suggested the preparation and properties of the powders were dependent on the used gelatins. Porcine skin gelatin (PSG), bovine skin gelatin (BSG), and fish gelatin (FG) had good gelling properties and could successfully prepare the complex coacervates and powders. The solution pH and SHMP:gelatin mass ratio were critical parameters for the preparation of the complex coacervates. SSOS was a good freeze-drying aid to increase the encapsulation efficiency (EE). The obtained fish oil-encapsulated powders had similar fish oil loading capacity values (24.0–26.2%) and different fish oil EE values: PSG (98.4%) > FG (96.4%) > BSG (95.2%). After the in vitro digestion process, the fish oil-encapsulated powders were digested and free fatty acid release percentage was dependent on gelatin source: PSG (55.5%) > FG (34.1%) > BSG (27.0%). This work provided useful information for the potential use of gelatin, fish oil, and SSOS in the development of powder foods.

Lipid nutritional value and bioaccessibility of novel ready‐to‐eat seafood products with encapsulated bioactives

SummaryIn order to develop a healthy food with easily absorbable nutrients for the elderly, functional ready‐to‐eat seafood based on restructured fish fillets (from undervalued fish species) and encapsulated fish oil was prepared and assessed. Four restructured fish products (raw fillet, RF and raw fillet with encapsulated material incorporation, RF+, and fried fillet, CF and fried fillet with encapsulated material incorporation, CF+) were tested. The study entailed characterising lipid fraction and determining lipid and fatty acid (FA) bioaccessibility. Frying increased the weight of the n6 polyunsaturated FA (PUFA) content, from 3.9–5.1% to 6.8–10.2%. PUFA concentration decreased from 32.6–45.0 (RF and CF) to 28.3–34.4% (RF+ and CF+). Regarding bioaccessibility, the n3/n6 PUFA ratios were lowered in RF and RF+ and augmented in CF and CF+. To meet the EPA + DHA RDI and derive potential benefits for the elderly, two servings of RF, RF+ and CF+ and three servings of CF per week would suffice by ignoring bioaccessibility. However, based on bioaccessibility, 12 servings of RF and 6 servings of RF+ and CF contrast with only 2 servings of CF+. CF+ would be an excellent choice for enhancing n3 PUFA intake, thus representing a way of valorising undervalued marine resources through innovative functional food.