The benefits of omega-3 fatty acid nanocapsulation for the enrichment of food products: a review

Autores/as

  • Maiana da Costa VIEIRA Universidade Franciscana
  • Karstyn Kist BAKOF Universidade Franciscana
  • Natielen Jacques SCHUCH Universidade Franciscana
  • Jovito Adiel SKUPIEN Universidade Franciscana
  • Carina Rodrigues BOECK Universidade Franciscana

Palabras clave:

Functional food, Omega-3, Nanotechnology, Unsaturated fatty acids

Resumen

Polyunsaturated fatty acids oxidize easily due to their chemical structure, causing a reduction of their nutritional properties. Nanostructured systems may be an alternative to protect fatty acids against oxidation, improving solubility and stability. Consequently, nutritional value of food is maintained as well as the sensory characteristics (color, flavor, texture, and aroma) when fatty acids are added to food products. The present study is a narrative review to introduce the potential benefits of omega-3 unsaturated fatty acids nanoparticles incorporated in food products. The literature review includes publications in English and Portuguese issued between March 1985 and March 2019, in PubMed, ScienceDirect and Web of Science databases. Manual searches were conducted in the articles references lists of the articles included to identify other relevant studies. There were studies that evaluated the stability of fatty acids in food products such as bread, fruit juice, milk, yogurt, and meat. In this study, the most used nanostructured systems for the incorporation of fatty acids were the nanocapsules and the nanoliposomes. Currently, the nanostructured system demonstrates a potential to improve protection of polyunsaturated fatty acids against oxidization and thermal degradation. In this way, they maintain their functional properties and their bioavailability increases and therapeutic efficacy and sensory properties are improved. There are several methodologies being tested, which makes it difficult to identify the most efficient formulation to protect fatty acids. Nanostructured systems seem to be the best alternative to protect polyunsatured fatty acids from oxidization. The encapsulation efficiency, particle’s size and type are relevant factors to be considered to evaluate oxidization. In conclusion, the review showed that currently it is impossible to determine the most efficient methodology. Besides, nanoformulations should follow international guidelines to present more standardized and therefore more efficient particles.

Citas

Sacks FM, Lichtenstein AH, Wu JHY, Appel LJ, Creager MA, Kris-Etherton PM, et al. Dietary fats and cardiovascular disease: a presidential advisory from the american heart association. Circulation. 2017;136:e1-e23. https://doi.org/10.1161/CIR.0000000000000510

Oliveira L, Poínhos R, Sousa F, Silveira MG. Construção e validação de um questionário para avaliação da percepção sobre alimentos funcionais. Acta Port Nutr. 2016;7:14-7.

Pinheiro AC, Ângelo M, Augusto A. Nanotecnologia como ferramenta para produzir novos alimentos funcionais: vantagens e precauções. 2013;22-6.

Zimet P, Rosenberg D, Livney YD. Re-assembled casein micelles and casein nanoparticles as nano-vehicles for ω-3 polyunsaturated fatty acids. Food Hydrocoll. 2011;25:1270-6.

Almeida ACS, Franco EAN, Peixoto FM, Pessanha KLF, Melo NR. Aplicação de nanotecnologia em embalagens de alimentos. Polímeros. 2015;25:89-97.

Cardoso Gomes R, Pastore V, Martins O, Biondi G. Aplicações da nanotecnologia na indústria de alimentos: uma revisão. Rev Bras Hig Sanidade Anim. 2015;9:1-8.

Hardy A, Benford D, Halldorsson T, Jeger MJ, Knutsen HK, More S, et al. Guidance on risk assessment of the application of nanoscience and nanotechnologies in the food and feed chain: part 1, human and animal health. Efsa J. 2018[in press];16. https://doi.org/10.2903/j.efsa.2018.5327

Jeevanandam J, Barhoum A, Chan YS, Dufresne A, Danquah MK. Review on nanoparticles and nanostructured materials: history, sources, toxicity and regulations. Beilstein J Nanotechnol. 2018;9:1050-74.

Hamad AF, Han J-H, Kim B-C, Rather IA. The intertwine of nanotechnology with the food industry. Saudi J Biol Sci. 2018;25:27-30.

Davidov-Pardo G, Joye IJ, McClements DJ. Food-grade protein-based nanoparticles and microparticles for bioactive delivery: fabrication, characterization, and utilization. Adv Protein Chem Struct Biol. 2015;98:293-325.

Chikwanha OC, Vahmani P, Muchenje V, Dugan ERD, Mapiye C. Nutritional enhancement of sheep meat fatty acid profile for human health and wellbeing. Food Res Int. 2018;104:25-38.

Tortosa-Caparrós E, Navas-Carrillo D, Marín F, Orenes-Piñero E. Anti-inflammatory effects of omega 3 and omega 6 polyunsaturated fatty acids in cardiovascular disease and metabolic syndrome. Crit Rev Food Sci Nutr. 2017;57:3421-9.

Guimarães-Inácio A, Francisco CRL, Rojas VM, Leone RS, Valderrama P, Bona E, et al. Evaluation of the oxidative stability of chia oil-loaded microparticles by thermal, spectroscopic and chemometric methods. Lebensm Wiss Technol. 2018;87:498-506.

Department of Health and Human Services (United States). Dietary guidelines for Americans: 2015-2020. Washington: Department; 2015 [cited 2019 Sep 6]. Available from: http://health.gov/dietaryguidelines/2015/guidelines/15. Dyerberg J, Bang HO. Haemostatic function and platelet polyunsaturated fatty acids in Eskimos. Lancet. 1979;2:433-5.

Asbaghi O, Choghakhori R, Abbasnezhad A. Effect of Omega-3 and vitamin E co-supplementation on serum lipids concentrations in overweight patients with metabolic disorders: a systematic review and meta-analysis of randomized controlled trials. Diabetes Metab Syndr. 2019;13:2525-31.

Santos RD, Gagliardi ACM, Xavier HT, Magnoni CD, Cassani R, Lottenberg AMP, et al. I Diretriz sobre o consumo de gorduras e saúde cardiovascular. Arq Bras Cardiol. 2013;100:1-40.

World Health Organization. Healthy diet WHO. Geneva: Organization; 2015 [cited 2019 Sep 6]. Available from: https://www.who.int/nutrition/publications/nutrientrequirements/healthydiet_factsheet/en/

Food and Agriculture Organization of The United Nations. Fats and fatty acids in human nutrition. Report of an expert consultation. Fao Food Nutr Pap. 2010 [cited 2019 Sep 6];91:1-166. Available from: http://foris.fao.org/preview/25553-0ece4cb94ac52f9a25af77ca5cfba7a8c.pdf

International Society for the Study of Fatty Acids and Lipids. Proceedings of the 6th Congress of the International Society for the Study of Fatty Acids and Lipids. Prog Lipid Res. 2004;43:382.

Scientific Advisory Committee on Nutrition (United Kindom). Satured fats and health. London: Committee; 2019 [cited 2019 Sep 6]. Available from: https://www.gov.uk/government/publications/saturated-fats-andhealth-sacn-report

World Health Organization. Essential nutrition actions: mainstreaming nutrition throughout the life-course. Geneva: Organization; 2019 [cited 2019 Sep. 6]. Available from: https://apps.who.int/iris/bitstream/handle/10665/326261/9789241515856-eng.pdf?ua=1

Faludi A, Izar M, Saraiva J, Chacra APM, Bianco HT, Afiune Neto A, et al. Atualização da diretriz brasileira de dislipidemias e prevenção da aterosclerose. Arq Bras Cardiol. 2017;109:1-76.

Ministério da Saúde (Brasil). Resolução da Diretoria Colegiada-RDC n. 54, de 12 de novembro de 2012. Brasília: Ministério; 2012.

Timilsena YP, Vongsvivut J, Adhikari R, Adhikari B. Physicochemical and thermal characteristics of Australian chia seed oil. Food Chem. 2017;228:394-402.

Assis LM, Zavareze ER, Prentice-Hernández C, Souza-Soares, Leonor A. Revisão: características de nanopartículas e potenciais aplicações em alimentos. Bra J Food Technol. 2012;15:99-109.

Gökmen V, Mogol BA, Lumaga RB, Fogliano V, Kaplun Z, Shimoni E, et al. Development of functional bread containing nanoencapsulated omega-3 fatty acids. J Food Eng. 2011;105:585-91.

Rasti B, Erfanian A, Selamat J. Novel nanoliposomal encapsulated omega-3 fatty acids and their applications in food. Food Chem. 2017;230:690-6.

Ojagh SM, Hasani S. Characteristics and oxidative stability of fish oil nano-liposomes and its application in functional bread. J Food Meas Charact. 2018;12:1084-92.

Ilyasoglu H, El SN. Nanoencapsulation of EPA/DHA with sodium caseinate-gum arabic complex and its usage in the enrichment of fruit juice. Lwt Food Sci Technol. 2014;56:461-8.

Ha HK, Lee MR, Lee WJ. Oxidative stability of DHA in β-lactoglobulin/oleic acid-modified chitosan oligosaccharide nanoparticles during storage in skim milk. Lwt Food Sci Technol 2018;90:440-7.

Ghorbanzade T, Jafari SM, Akhavan S, Hadavi R. Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yogurt. Food Chem. 2017;216:146-52.

Ojha KS, Perussello CA, García CÁ, Kerry JP, Pando D, Tiwari BK. Ultrasonic-assisted incorporation of nanoencapsulated omega-3 fatty acids to enhance the fatty acid profile of pork meat. Meat Sci 2017;132:99-106.

Olawoyin R. Nanotechnology: the future of fire safety. Saf Sci. 2018;110:214-21.

Mohanraj VJ, Chen Y. Nanoparticles: a review. Trop J Pharm Res. 2007;5:561-73.

Clayton KN, Salameh JW, Wereley ST, Kinzer-Ursem TL. Physical characterization of nanoparticle size and surface modification using particle scattering diffusometry. Biomicrofluidics. 2016;10:054107. https://doi.org/10.1063/1.4962992

Vijeth S, Heggannavar GB, Kariduraganavar MY. Encapsulating wall materials for micro-/nanocapsules. In: Salaün F. Microencapsulation: processes, technologies and industrial applications. London: IntechOpen; 2019. https://doi.org/10.5772/intechopen.82014

Shtay R, Tan CP, Schwarz K. Development and characterization of solid lipid nanoparticles (SLNs) made of cocoa butter: a factorial design study. J Food Eng. 2018;231:30-41.

Santos VS, Braz BB, Silva AÁ, Cardoso LP, Ribeiro APB, Santana MHA. Nanostructured lipid carriers loaded with free phytosterols for food applications. Food Chem. 2019 [forthcoming];298. https://doi.org/10.1016/j.foodchem.2019.125053

Food and Drug Administration (United States). Guidance for industry: liposome drug products: chemistry manufacturing and controls, human pharmacokinetics and bioavailability. Federal Register. Silver Spring: Administration; 2002 [cited 2017 Dec 27]. Available from: http://www.fda.gov/Drugs/GuidanceComplianceRegulatoryInformation/Guidances/default.htm

Katouzian I, Jafari SM. Nano-encapsulation as a promising approach for targeted delivery and controlled release of vitamins. Trends Food Sci Technol. 2016;53:34-48.

Assadpour E, Mahdi Jafari S. A systematic review on nanoencapsulation of food bioactive ingredients and nutraceuticals by various nanocarriers. Crit Rev Food Sci Nutr. 2019;59:3129-51.

Bahrami A, Delshadi R, Jafari SM, Williams L. Nanoencapsulated nisin: an engineered natural antimicrobial system for the food industry. Trend Food Sci Technol. 2019;94:20-31.

Zimet P, Livney YD. Beta-lactoglobulin and its nanocomplexes with pectin as vehicles for ω-3 polyunsaturated fatty acids. Food Hydrocoll. 2009;23:1120-6.

Vieira JS, Sousa T, Rosas L, Lima A, Ronconi C, Mota C. Esterificação e transesterificação homogênea de óleos vegetais contendo alto teor de ácidos graxos livres. Quim Nova. 2017;41:10-6.

McClements DJ, Decker EA, Park Y, Weiss J. Structural design principles for delivery of bioactive components in nutraceuticals and functional foods. Crit Rev Food Sci Nutr. 2009;49:577-606.

Publicado

2023-03-02

Cómo citar

da Costa VIEIRA, M. ., Kist BAKOF, K. ., SCHUCH, N. J. ., Adiel SKUPIEN, J. ., & Rodrigues BOECK, C. . (2023). The benefits of omega-3 fatty acid nanocapsulation for the enrichment of food products: a review. Revista De Nutrição, 33. Recuperado a partir de https://puccampinas.emnuvens.com.br/nutricao/article/view/7530

Número

Sección

ARTIGOS ORIGINAIS