A Comprehensive Review on Nutritional Traits, Extraction Methods, Oxidative Stability, Encapsulation Technologies, Food Applications and Health Benefits of Omega Fatty Acids

Abstract

This review has studied omega fatty acids, their importance, functionality, health benefits, sources, oxidation, preservation, and the function of foods prepared with omega fatty acid edible sources. Omega fatty acids are essential polyunsaturated fatty acids (PUFAs), and their consumption has increased with increasing awareness about their health benefits. Plant oilseeds, including chia seeds (CS), flax seeds, linseeds, sesame seeds, and fish oil (FO), are some of the major sources of omega fatty acids. These essential omega fatty acids have been studied for their health benefits and effectiveness against the pathophysiology of various diseases, including metabolic dysfunction, cardiovascular diseases, malignancy, mental health, neurodegenerative diseases, liver diseases, systemic circulation, and infant mortality. Various in vitro and in vivo studies revealed their effectiveness against these diseases and their complications. Omega fatty acids also reduce the risk of these diseases by improving health and reducing risk factors. Omega fatty acids, being polyunsaturated, are highly susceptible to oxidation, which greatly affects their stability and affects their peroxide value at storage. Various preservation techniques, including traditional encapsulation, microencapsulation, and multilayer encapsulation, are studied and practiced to prevent oxidation. To make omega fatty acids bioavailable, various functional foods, including spreads, cookies, and other formulations, are prepared by food technologists, considering their physicochemical properties.