چکیده انگلیسی:
Objective(s): Omega-3 fatty acids play a key role in maintaining human health. The present study aimed to reduce the fishy smell and taste of omega-3 fatty acids through the encapsulation of lipid vesicles. Materials and Methods: Different non-ionic surfactants from the sorbitan ester family and egg lecithin with cholesterol were utilized to form micro-niosomal and liposomal formulations in order to encapsulate omega-3. The size of the selected microparticulate suspension was reduced using the liposome extruder. In addition, the vesicular physical stability, encapsulation efficiency (EE), release profile, and organoleptic properties were evaluated. Results: All the amphiphiles formed omega-3 vesicles with masked omega-3 taste and smell. Span/Tween (ST) 60 niosomes had the highest EE (98.60%), while the physical stability of the liquid state forming the mixture (ST 20/cholesterol) was significantly lower compared to the other formulations. Moreover, the two-step release profile of omega-3 was achieved following entrapment in lipid bilayers. Conclusion: According to the results, lipid vesicular systems on the micro or nano-scale could be used to encapsulate and protect omega-3 for the production of functional foods with appropriate organoleptic properties.
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