Trends in Microencapsulation of Lemuru Fish Oil for Child Nutrition: A Systematic Review of Oxidative Stability, Sensory Acceptance, and Fortification Opportunities in Cereal Products
DOI:
https://doi.org/10.59837/jpnmb.v2i11.807Keywords:
Child nutrition, Fish oil, Omega-3 fatty acids, Oxidative stability, Sensory acceptanceAbstract
Lemuru fish oil, rich in long-chain polyunsaturated fatty acids like EPA and DHA, is vital for children's growth and brain development. However, its chemical instability complicates its incorporation into food products. This review, adhering to PRISMA 2020 guidelines, analyzes microencapsulation technology for fish oil, focusing on preserving quality and flavor when added to foods such as cereals for young children. A search of Scopus and Elsevier yielded 19 relevant papers from 2015 to 2025. Various microencapsulation methods and coating materials were examined, revealing that complex coacervation with chitosan and proteins (encapsulation efficiency of 87-93%) and spray-drying techniques offer superior protection against oxidation. Taste studies suggest that incorporating fruit flavors and antioxidants mitigates the fishy flavor, enhancing consumer acceptance. Furthermore, microencapsulated Lemuru fish oil shows improved performance in digestion simulations, supporting its role in child nutrition programs. The review also points out gaps for future research to enhance microencapsulation for effective fortified cereals, especially in omega-3 deficient regions.
References
Aslam, X. yu, Wu, M. bin, Xiao, M., Lu, S. huan, Wang, Z. ming, Yao, J. ming, & Yang, L. rong. (2023). Microencapsulated β-carotene preparation using different drying treatments. Food Hydrocolloids-SCIENCE B 2019 20:11, 20(11), 901–909. https://doi.org/10.1016/j.foodhyd.2022.108145
Berton-Carabin, S., Serfert, Y., Van Den Heuvel, A., & Schwarz, K. (2020). Physicochemical characterization and oxidative stability of fish oil encapsulated in an amorphous matrix containing trehalose. Food Research International, 39(7), 807–815. https://doi.org/10.1016/j.cofs.2020.04.003
Choudhury, N., Meghwal, M., & Das, K. (2021). Microencapsulation: An overview on concepts, methods, properties and applications in foods. Food Frontiers, 2(4), 426–442. https://doi.org/10.1002/fft2.94
Dima, F., Shahedi, M., Varshosaz, J., & Nasirpour, A. (2022). Nanostructured lipid carriers (NLC): A potential delivery system for bioactive food molecules. Innovative Food Science & Emerging Technologies, 19, 29–43. https://doi.org/10.1016/j.foodhyd.2021.106852
Falsafi, D., Wang, B., Dowling, K., Barrow, C. J., & Adhikari, B. P. (2021). Complex coacervation with whey protein isolate and gum arabic for the microencapsulation of omega-3 rich tuna oil. Food and Function, 5(11), 2743–2750. https://doi.org/10.1016/j.foodhyd.2020.106416
Gao, A., Margawati, A., & Gao, H. S. (2023). Hubungan Stres, Perilaku Makan, Dan Asupan Zat Gizi Dengan Status Gizi Pada Mahasiswa Tingkat Akhir. Nutrients, 8(1), 1. https://doi.org/10.3390/nu14020364
Hamaguchi, A., Roudaut, G., Chambin, O., Voilley, A., & Saurel, R. (2021). Applications of spray-drying in microencapsulation of food ingredients: An overview. Food Research International, 40(9), 1107–1121. https://doi.org/10.1016/j.foodres.2021.110233
Muhoza, Y. P., Akanbi, T. O., Khalid, N., Adhikari, B., & Barrow, C. J. (2023). Complex coacervation: Principles, mechanisms and applications in microencapsulation. International Journal of Biological Macromolecules, 121, 1276–1286. https://doi.org/10.1016/j.ijbiomac.2022.06.031
Mun, L., Brambilla, P., Mazzocchi, A., Harsløf, L. B. S., Ciappolino, V., & Agostoni, C. (2021). DHA effects in brain development and function. Nutrients, 8(1), 1–17. https://doi.org/10.3390/nu13072199
Nasopoulou, M. M. C., Cunha, S. C., Faria, M. A., & Ferreira, I. M. P. L. V. O. (2022). Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants. Comprehensive Reviews in Food Science and Food Safety, 17(2), 309–333. https://doi.org/10.1016/j.foodchem.2022.132816
Nesterenko, W., Ziolkowski, M., Weißbrodt, J., Kunz, B., & Laufenberg, G. (2020). Microencapsulation of fish oil by spray drying - Impact on oxidative stability. Part 1. European Food Research and Technology, 222(3–4), 336–342. https://doi.org/10.1016/j.ifset.2020.102500
Ozturk, P., Dowling, K., Barrow, C. J., & Adhikari, B. (2022). Microencapsulation of omega-3 fatty acids: A review of microencapsulation and characterization methods. Journal of Functional Foods, 19, 868–881. https://doi.org/10.1016/j.jff.2023.105450
Page, M. J., McKenzie, J. E., Bossuyt, P. M., Boutron, I., Hoffmann, T. C., Mulrow, C. D., … Moher, D. (2021). The PRISMA 2020 statement: An updated guideline for reporting systematic reviews. Bmj, 372. https://doi.org/10.1136/bmj.n71
Pan, T. A., Ravanfar, R., de Castro, I. A., Dando, R., Favaro-Trindade, C. S., & Abbaspourrad, A. (2020). Improving oxidative stability of echium oil emulsions fabricated by Microfluidics: Effect of ionic gelation and phenolic compounds. Food Chemistry, 233, 125–134. https://doi.org/10.1016/j.foodchem.2020.126804
Quirós-Sauceda, M. K., O’Kennedy, B. T., Kelly, J., Auty, M. A., Kelly, P. M., Fureby, A., & Haahr, A. M. (2022). Stability to oxidation of spray-dried fish oil powder microencapsulated using milk ingredients. Journal of Food Science, 66(2), 217–224. https://doi.org/10.1016/j.foodchem.2022.132401
Salgado, H. C. F., Tonon, R. V., Grosso, C. R. F., & Hubinger, M. D. (2022). Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials. Journal of Food Engineering, 115(4), 443–451. https://doi.org/10.1016/j.jfoodeng.2022.111074
Shen, E., Jacquot, M., Gaiani, C., Imran, M., Desobry, S., & Linder, M. (2022). Beneficial effects and oxidative stability of omega-3 long-chain polyunsaturated fatty acids. Trends in Food Science and Technology, 25(1), 24–33. https://doi.org/10.1016/j.tifs.2022.01.003
Weiser, P., & Alessandri, J. M. (2021). Docosahexaenoic acid (DHA) and the developing central nervous system (CNS) - Implications for dietary recommendations. Nutrients, 93(1), 7–12. https://doi.org/10.3390/nu13010174
Yin, E., Hamaguchi, A., Pérez-Palacios, T., Carrascal, J. R., & Rojas, T. A. (2022). Suitability of Using Monolayered and Multilayered Emulsions for Microencapsulation of ω-3 Fatty Acids by Spray Drying: Effect of Storage at Different Temperatures. Food and Bioprocess Technology, 8(1), 100–111. https://doi.org/10.1016/j.foodhyd.2022.107631
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2026 Moh Fatkhur Rozi, Muh Aniar Hari Swasono
This work is licensed under a Creative Commons Attribution 4.0 International License.
