Layer-by-layer hybrid hexosomes with enhanced oxidative stability and bioaccessibility of omega-3 polyunsaturated...

Omega-3 polyunsaturated fatty acids (ω-3 PUFAs) derived from fish oil offer numerous health benefits, but their use in food and nutraceutical delivery applications has been hindered by oxidative instability and low bioaccessibility. For overcoming these limitations, we examine the potential utilization of hexosomes, which are promising versatile nanocarriers for delivery of nutritional compounds. We report on the formation and characterization of layer-by-layer (LbL)-coated hexosomes, incorporating omega-3 polyunsaturated fatty acid (ω-3 PUFA) concentrate extracted from common kilka oil. In this study, the hexosomes were prepared and structurally characterized using small-angle X-ray scattering (SAXS), nanoparticle tracking analysis (NTA), and cryogenic transmission electron microscopy (cryo-TEM). We investigated the effects of lipid composition and surface modification on the structural, morphological, and size characteristics of the nanodispersions. These results suggest that LbL-coating of hexosomes represent a promising strategy for stabilizing and delivering of ω-3 PUFAs, potentially overcoming limitations of conventional delivery systems and broadening the applicability of these essinetial fatty acids in development of functional foods and therapeutic nanoformulations.