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Knowledge about the possible hazards of fatty foods has increased demand for low-calorie and low-fat products, preferably those rich in dietary fiber. This decreases the percentage of fat-soluble nutrients such as vitamins A, D, E and K, antioxidants and poly-unsaturated fatty acids (Considine et al., 2007). Dmega-3 is a type of polyunsaturated fatty acid which plays an important role in cardiovascular health. Linoleic acid, eicosapentaenoic acid(EPA) and docosahexaenoic acid(DHA) are the most important omega-3 fatty acids and are found primarily in seafood and plants products such as walnuts, rapeseed and flaxseed (Lopez-Huertas, 2010). Dmega-3 fatty acids can be used for fortification of low-fat food or production of functional foods, but because these fatty acids are hydrophobic and practically insoluble in water, it is difficult to use them for beverage fortification. Because of their unsaturated bonds, these components are highly sensitive to oxidative degradation and develop an inappropriate odor and taste; moreover, their beneficial properties decrease. Utilization of nano-carriers (encapsulation) for transferring and protection of lipid-soluble components is a suitable way of overcoming these difficulties (Liu et al., 2008). Nanoencapsulation is a technique in which carriers of less than 100 nm in size are produced and utilized to fortify food and transfer nutrients, nutraceuticals or bioactive components such as fatty acids, antioxidants and carotenoids to target sections (Ye et al., 2006). The material used to form the nanocapsule depends on its usage and can be either a biopolymer or polymer. Proteins, polysaccharides and their combination have been used to produce biopolymer nano-carriers (Zimet & Livney, 2009). Carbohydrates also have been used as wall components or carrier material for nanoencapsulation. These include gums, starches, maltodextrin and corn syrup because they are inexpensive, have appropriate solubility and induce low viscosity in high concentrations (Mutka & Nelson, 1988).

Characteristics of freeze-dried nanoencapsulated fish oil with whey protein concentrate and gum arabic as wall materials