Development and characterization of ω-3 fatty acid nanoemulsions with improved physicochemical stability and bioaccessibility

Abstract Docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) are the polyunsaturated fatty acids which can determine early growth and development. Despite their supplementation benefits, the stability and bioavailability are major concerns in their fortification. In the present study, ω-3 fatty acid nanoemulsions using sunflower as the carrier oil were developed using spontaneous, low energy method and their bioaccessibility was assessed. Encapsulation of ω-3 fatty acids using sunflower oil produced stable nanoemulsions with Tween 85 and isopropanol as the surfactant mixture. Droplet size was within the range of 100-200 nm, with ζ-potential above -30 mV, and polydispersity index less than 0.3 upon storage for 28 days. ω-3 fatty acid content of the nanoemulsions decreased by ∼15% upon storage for 4 weeks at either 4 or 25 °C, but suffered ∼50% loss at 40 °C within 2 weeks. Bioaccessibility of ω-3 fatty acids from the prepared nanoemulsions was ∼53% as compared to 34% of release from plain oils blended with ω-3 fatty acids. This study is the first of its kind that fabricated an efficient nanovehicle using a low energy method with cooking oil as a carrier for the delivery of long chain polyunsaturated fatty acids. The formulated nanoemulsions can be used for supportive therapies and food based approaches to improve ω-3 fatty acid nutrition.