Encapsulation of omega-3 fatty acids using zein or other suitable carriers through electrospraying

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The health benefits of long chain omega-3 polyunsaturated fatty acids (e.g., eicosapentaenoic (EPA) and docosahexaenoic acids (DHA)) have been well documented in many studies, such as for maintaining overall health and preventing cardiovascular and other diseases. Unfortunately, Canadian diets are generally low in these essential fatty acids, due to low consumption of fish and other omega-3 rich foods. One avenue to increase the dietary intake of these fatty acids is through the consumption of omega-3 fatty fortified food products. However, EPA and DHA degrade rapidly when exposed to oxygen, heat and other food components during processing, making the incorporation of these active components in food products very challenging. Moreover, these fatty acids have "fishy" odour that can adversely affect the organoleptic properties of the fortified products. To overcome these issues, these essential fatty acids must be protected before added to food. The existing encapsulation technologies produce capsules that are relative large in size (hundreds of micrometer), which are not optimal for certain food applications. In addition, the barrier properties provided are not adequate for food systems that required long shelf-life stability. This project will study a number of fundamental phenomena related to electrospraying and encapsulation technologies, to develop submicron capsules with enhanced barrier properties. The project is expected to result in the development of novel and robust encapsulation technology that will allow food companies to fortify their products more readily with omega-3 fatty acids, thereby increase the overall intake of the essential fatty acids in the general population.