English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Polyunsaturated fatty acids (PUFAs), ω-3 and ω-6 are essential fatty acids that are available in some algae and plants. Rapid oxidation occurs in PUFAs-rich oils during processing, transportation, and storage. Furthermore, it is necessary to enhance their bioavailability in gastrointestinal media. Therefore, additional protection using encapsulation is necessary for their application or incorporation in food products. Nanoencapsulation leads to protection against environmental conditions, masking unfavorable flavors, enhancing solubility and increasing solution stability. In this review, the state of art of different sources of vegetable oils rich in polyunsaturated fatty acids was first provided and strategies adapted for nanoencapsulation of PUFAs using nanoparticles, hydrogels, oleogels, nanocrystals, and nanofibers were discussed. Finally, future remarks regarding the gaps between research and industrial scales of nanoencapsulation technology were highlighted.

Vegetable Oils Rich in Polyunsaturated Fatty Acids: Nanoencapsulation Methods and Stability Enhancement