A comprehensive review on nano particles encapsulation of fish oil by freeze drying

Abstract

Encapsulation technology has developed into a significant approach in the food and pharmaceutical industries, focusing on improving the stability and bioavailability of bioactive compounds. This technique also facilitates controlled release, which can optimize the effectiveness of these compounds in various applications. Fish oil is a source of omega-3 fatty acids, specifically eicosatetraenoic acid (EPA) and docosahexaenoic acid (DHA). Research indicates that fish oil may contribute to various health benefits, including potential improvements in cardiovascular health, anti-inflammatory effects, and support for cognitive function. Nevertheless, the inherent vulnerability of fish oil to oxidation presents substantial challenges, culminating in undesirable odors, diminished shelf life, and a reduction in nutritional value. The freeze-drying encapsulation of fish oil generally involves the emulsification of the oil with biocompatible carriers such as proteins, polysaccharides, or combinations thereof, followed by the sublimation of ice under low pressure. This technique not only enhances the oxidative stability of fish oil but also facilitates its integration into various food matrices and nutraceutical formulations. This thesis investigates the potential of freeze-drying for the encapsulation of fish oil within nanoparticles, with a particular focus on optimizing process parameters, evaluating encapsulation efficiency, and assessing the stability and bioavailability of the resulting encapsulated product.