Preparation and stabilisation of omega-3 concentrates

This study investigated an efficient protocol for preparing and stabilising omega-3 concentrates. Microencapsulated enzymatically acylglycerol omega-3 concentrates had unexpected higher oxidative stability than microencapsulated unconcentrated oil. The surprising result could lead to improved microencapsulation methodology, the stabilised structured lipids and microencapsulated ingredients have potential for the development of functional foods.