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Review Papers | Fisheries | India | Volume 14 Issue 3, March 2025 | Popularity: 5.1 / 10
Advances in Fish Oil Extraction and Encapsulation Techniques: Enhancing Nutritional Value and Stability
Pritha Kumar, Sanee Chauhan
Abstract: Fish oil is a highly valued commercial product due to its rich nutritional profile, primarily attributed to long-chain omega-3 fatty acids such as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). Despite challenges related to inconsistent production and susceptibility to oxidation, its demand remains strong. To maximize yield and retain its beneficial properties, various extraction methods, including solvent extraction, supercritical fluid extraction, and wet pressing, have been developed. Encapsulation techniques like spray drying, freeze drying, and coacervation have proven effective in improving the stability and shelf life of fish oil by protecting it from oxidation. The selection of coating materials, such as maltodextrin, whey protein, and gum arabic, plays a vital role in ensuring successful encapsulation. Encapsulated fish oil exhibits enhanced nutritional retention and oxidative stability, making it well-suited for use in functional foods and dietary supplements. This paper reviews the advancements in fish oil extraction and encapsulation methods, highlighting their impact on improving the delivery and effectiveness of omega-3 fatty acids in various industries. Further research in this area is essential to continue enhancing the encapsulation processes and expanding the applications of fish oil.
Keywords: Fish oil, extraction, encapsulation, coating material, stability
Edition: Volume 14 Issue 3, March 2025
Pages: 1534 - 1538
DOI: https://www.doi.org/10.21275/SR25329005724
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