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Published on: July 27, 2022
From Fish Waste to Stable Omega-3 Bioactive Lipids: Encapsulation Strategies and a Conceptual Framework for
Abebe Desalegn1,2, Habtamu Admassu2,3, Gadissa Mosisa1,2
1Department of Chemical Engineering, Faculty of Technology Wollega University Shambu Campus Shambu Ethiopia.
Food Science & Nutrition
|August 6, 2026
Summary
Fish waste can be transformed into omega-3 fatty acids (PUFAs) for functional foods using advanced encapsulation. This technology improves stability, delivery, and bioavailability of beneficial lipids like EPA and DHA.
Area of Science:
- Food Science and Technology
- Nutritional Biochemistry
- Sustainable Chemistry
Background:
- Fish processing waste is a rich source of valuable omega-3 fatty acids, including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
- Incorporating these long-chain polyunsaturated fatty acids (PUFAs) into functional foods is challenging due to their susceptibility to oxidation, off-flavors, and poor water solubility.
- Developing effective strategies is crucial for sustainable utilization of these marine resources.
Purpose of the Study:
- To review and integrate advanced encapsulation technologies for enhancing the stability and bioavailability of omega-3 PUFAs from fish waste.
- To explore the mechanistic roles of encapsulation in protecting lipids, controlling their release in the gastrointestinal tract, and improving uptake.
- To propose a framework for designing functional foods fortified with fish-derived omega-3 lipids.
Main Methods:
- Literature review integrating research on encapsulation technologies (e.g., microencapsulation, nanoencapsulation).
- Analysis of mechanistic insights into lipid protection, controlled release, and bioavailability enhancement.
- Examination of the antioxidant and antimicrobial properties of fish oil-derived lipids.
- Development of a conceptual framework for functional food design.
Main Results:
- Advanced encapsulation significantly enhances the oxidative stability of PUFAs during food processing and storage.
- Encapsulation systems facilitate controlled release of omega-3 lipids, improving their gastrointestinal fate and subsequent bioavailability.
- Fish oil-derived lipids possess inherent antioxidant and antimicrobial properties that can be leveraged in functional foods.
- A framework is proposed for optimizing the design of fortified foods considering controlled release and synergistic effects.
Conclusions:
- Encapsulation is a key enabling technology for the successful valorization of fish processing waste into omega-3 enriched functional foods.
- Understanding the mechanisms of encapsulation and lipid interactions is vital for developing innovative food products with sustained health benefits.
- This review provides a roadmap for the effective and safe incorporation of fish waste-derived omega-3 lipids into next-generation functional foods.
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