Bioavailability of Omega-3 fatty acids after a novel microencapsulation process

Long-chain Omega-3 fatty acids, Docosahexanoic Acid (DHA) and Eicosapentanoic Acid (EPA), are associated with reducing the risk of a range of chronic diseases, as well as inflammation. They are also linked to improved outcomes as adjunctive therapies in some cancers and arthritis, in addition to promoting growth and development. The National Health and Medical Research Council recommendation for males and females is outlined in Figure 1. Suggested Dietary Targets represent the amount recommended for the prevention of chronic disease, i.e. cardiovascular disease and is equivalent to the 90th percentile of intake of the Australian/New Zealand population. Unless people consume oily fish at least twice per week or take omega-3 fish oil capsules, meeting this recommendation is difficult. Fortifying foods with fish oil is a means of improving intakes of EPA/DHA, but existing encapsulation technologies prevent significant doses being incorporated into foods. Higher doses using the current technology produces unsatisfactory flavour profiles and instability in the product. This project aims to improve on this with a trialling a new technology.