Health Benefits and Spray Drying Microencapsulation Process of Fish Oil (Omega-3)
Fish oil especially omega-3 polyunsaturated fatty acids or PUFAs (EPA+DHA) occupy numerous important roles in humans and prevent several diseases, hence contribute to the human health and nutritional improvement throughout the life. Omega-3 PUFAs are highly prehensile to oxidative deterioration and unpleasant flavors which limits the extensive applications despite of their wholesome novelties. Microencapsulation process, particularly the spray drying microencapsulation techniques has been standardized and employed to minimize the oxidative deterioration and allow their use in stable and easy-to-handle form. Spray drying is the most common, convenient and economically efficacious method used for industrial microencapsulation of omega-3 fatty acids. The most crucial factors in spray drying are inlet temperature and carrier agent. Effective spray drying enhances the physical attributes of powdered products, while preserving bioactive compounds with the help of carrier agents or their combinations. Spray dried omega-3 PUFAs are more stable and possesses comparatively longer shelf life to other drying methods therefore; leading to create scope for incorporation into food products. The objective of this review is to aggregate the scientific research on the health and nutritive contributions of omega-3 PUFAs and to scrutinize the spray drying microencapsulation process concerning the shell materials, process variables that affect the physicochemical properties of microencapsulated products and the fortification aspects of omega-3 fatty acids.
Alpha-linolenic Acid, Docosa-hexaenoic Acid, Microencapsulation, Spray-drying, Oxidative Stability, Omega-3 Fortification
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