Novel trends and opportunities for microencapsulation of flaxseed oil in foods: A review

Journal of Functional Foods

Yue Sun¹  Awa Fanny Massounga Bora¹  Lu Liu²  Kouadio Jean Eric-Parfait Kouamé²  Xiaodong Li² 

[1] Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 59 Mucai St. Xiangfang Dist, 150030 Harbin, China;College of Food Science, Northeast Agricultural University, No. 59 Mucai St. Xiangfang Dist, 150030 Harbin, China;

关键词: Flaxseed oil;    Microencapsulation;    Health benefits;    Oxidative stability;    Food products;   

DOI  :  

来源: DOAJ

【 摘 要 】

The prevention and reduction of several serious diseases (Cancer, diabetes, atherosclerosis, hypertension, eczema, gastrointestinal disorders, and cardiovascular diseases) has been associated with flaxseed oil. Flaxseed oil has considerable benefits mainly related to omega-3 fatty acids, which are increasingly used in the food industry. However, many factors such as pH, temperature, oxygen, and light limit these different components (omega-3 fatty acids) to formulate many foods. In this sense, the production of functional foods requires maintaining the stability, bioactivity, and bioavailability of active compounds. Microencapsulation techniques have been developed and applied to design flaxseed oil-enriched food products to overcome these obstacles. With this in mind, this review discusses recent advances in encapsulation techniques with the incorporation of omega-3 fatty acids from flaxseed oil into food matrices. Encapsulation methods and coating materials will be presented following the literature on flaxseed and flaxseed oil composition and their health attributes. The application of flaxseed oil encapsulates in food matrices and their effect on food function will also be discussed.

【 授权许可】

Unknown