Recent trends in the encapsulation of functional lipids: comprehensive review

Abstract

Recently, the demand for natural foods with promising health benefits has increased daily. Functional lipids such as omega 3 fatty acids, omega 6 fatty acids, linoleic acid, conjugated linoleic acid, carotenoids, and other functional compounds have many beneficial effects on human health, such as cardiovascular diseases, mental disorders, and metabolic disorders such as diabetes. The application of such substances in food matrices is often hindered by their poor solubility in water, unpleasant flavor, low oral bioavailability and low stability during storage and gastrointestinal interactions. Several encapsulation techniques have been used to address these issues and make these compounds bioaccessible and bioavailable. In the present review, the current knowledge of encapsulation delivery systems with suitable wall materials for functional lipids and their production techniques and the mechanism and behavior of the wall and core matrix are discussed. Additionally, the impact of such encapsulation delivery systems on the stability of encapsulated functional lipids in storage as well as the gastrointestinal environment has been discussed. Furthermore, this review highlights the impact of encapsulated functional lipids on the fortification of staple foods in terms of enhanced physicochemical, functional and nutritional profiles. Finally, the review article concludes with the factors affecting the commercialization of these encapsulated functional lipids.