Nanoemulsion Techniques for Omega-3 Fatty Acid Delivery
Summary
Omega-3 polyunsaturated fatty acids, notably eicosapentaenoic acid and docosahexaenoic acid, are valued for their cardiovascular, neurological and anti-inflammatory benefits. However, their incorporation into food and nutraceutical products is hindered by low water solubility, chemical instability and unpleasant odour. Nanoemulsions—oil-in-water dispersions with droplet diameters typically below 200 nm—offer a robust strategy to encapsulate omega-3s, improving aqueous dispersibility, oxidative stability and oral bioavailability. High-energy methods such as ultrasonication and high-pressure homogenisation can generate fine emulsions but demand specialised equipment and energy input, whereas low-energy approaches (for example, spontaneous emulsification or phase inversion) rely on careful selection of surfactant–oil ratios and temperature profiles. Key formulation parameters include the choice of emulsifier or combination of surfactant and co-surfactant, oil phase composition, droplet size distribution and interfacial properties. Optimised nanoemulsions can be readily incorporated into beverages, dairy products and capsules, enabling controlled release and masking of fishy flavours. Recent advances also explore natural emulsifiers, multilayer coatings and stimuli-responsive systems to further enhance functional performance and consumer acceptance. Collectively, the field underscores the global importance of nanoemulsion technologies for delivering health-promoting lipids in diverse practical applications.
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Nanoemulsion Techniques for Omega-3 Fatty Acid Delivery publication trend
The graph below shows the total number of articles in nanoemulsion techniques for omega-3 fatty acid delivery across all publications each year (not limited to Nature Index journals).
Technical terms
Nanoemulsion: A colloidal dispersion of oil droplets in water with droplet diameters typically below 200 nm, stabilised by surfactants.
Surfactant: An amphiphilic molecule that adsorbs at the oil–water interface, reducing interfacial tension and stabilising droplets.
Co-surfactant: A secondary amphiphile that works alongside the primary surfactant to improve interfacial packing and emulsion stability.
Bioavailability: The proportion of an ingested nutrient or compound that is absorbed and becomes available at the site of physiological activity.
Oxidative stability: The resistance of lipids or emulsions to chemical degradation by reactive oxygen species during storage and processing.
References
- Improved Physicochemical Properties of Yogurt Fortified with Fish Oil/γ-Oryzanol by Nanoemulsion Technology. Molecules (2018).
- Yogurt fortified with omega‐3 using nanoemulsion containing flaxseed oil: Investigation of physicochemical properties. Food Science & Nutrition (2021).
- Docosahexaenoic Acid Delivery Systems, Bioavailability, Functionality, and Applications: A Review. Foods (2022).
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