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Encapsulation Technologies for Active Food Ingredients and Food Processing pp 161–185Cite as

Microencapsulation of Fish Oil

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Abstract

For those fortunate to live near rivers, lakes and the sea, fish has been part of their diet for many centuries, and trade in dried fish has a long history. The important fishing industry developed when fishermen started to fish over wider areas of the seas and when improvements in freezing facilities allowed storage at sea, and subsequent distribution to urban consumers. For many, fresh fish and fried fish are now a part of their standard diet.

The original medicinal use of fish oils began with cod liver oil in the 1780s in England for arthritis and rheumatism. By the 1800s, it was used to prevent rickets. The prevention of rickets also depended on the vitamin D content. Fish oil contains several special types of fatty acids, the so called long-chain polyunsaturated fatty acids (LCPUFA, with more than 20 carbon atoms). The chemical structures of selected long-chain and other PUFAs are shown in Fig. 6.1.

Omega-3 fatty acids are those that have the first double bond at the third carbon-carbon bond from the terminal methyl group of the carbon chain, the omega (chemists normally start counting from the other side, the alpha). In Fig. 6.1, the omega-3 fatty acids are α-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). Omega-6 fatty acids are those which have the first double bond at the sixth place from the end, here linoleic, γ-linoleic, and arachidonic acids. The characteristics of the omega-3 fatty acids are described in more detail below, since most people have a shortage of these (Garg et al. 2006).

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  1. Unilever R&D Vlaardingen, Olivier van Noortlaan 120, Vlaardingen, 3133, AT, The Netherlands

    Christiaan M. Beindorff & Nicolaas Jan Zuidam

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  1. Christiaan M. Beindorff
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  2. Nicolaas Jan Zuidam
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Correspondence to Christiaan M. Beindorff .

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  1. Unilever Research and Development, Olivier van Noortlaan 120, Vlaardingen, 3133 AT, Netherlands

    N.J. Zuidam

  2. Fac. Food Technology & Biochemistry, University of Belgrade, Nemanjina 6, Belgrade, 11081, Serbia

    Viktor Nedovic

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Beindorff, C.M., Zuidam, N.J. (2010). Microencapsulation of Fish Oil. In: Zuidam, N., Nedovic, V. (eds) Encapsulation Technologies for Active Food Ingredients and Food Processing. Springer, New York, NY. https://doi.org/10.1007/978-1-4419-1008-0_6

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