@article { author = {Shariat, Sahar and Hakimzadeh, Vahid and Pardakhty, Abbas}, title = {The physicochemical and organoleptic evaluation of the nano/micro encapsulation of Omega-3 fatty acids in lipid vesicular systems}, journal = {Nanomedicine Journal}, volume = {7}, number = {1}, pages = {80-86}, year = {2020}, publisher = {Mashhad University of Medical Sciences}, issn = {2322-3049}, eissn = {2322-5904}, doi = {10.22038/nmj.2020.07.010}, abstract = {Objective(s): Omega-3 fatty acids play a key role in maintaining human health. The present study aimed to reduce the fishy smell and taste of omega-3 fatty acids through the encapsulation of lipid vesicles. Materials and Methods: Different non-ionic surfactants from the sorbitan ester family and egg lecithin with cholesterol were utilized to form micro-niosomal and liposomal formulations in order to encapsulate omega-3. The size of the selected microparticulate suspension was reduced using the liposome extruder. In addition, the vesicular physical stability, encapsulation efficiency (EE), release profile, and organoleptic properties were evaluated. Results: All the amphiphiles formed omega-3 vesicles with masked omega-3 taste and smell. Span/Tween (ST) 60 niosomes had the highest EE (98.60%), while the physical stability of the liquid state forming the mixture (ST 20/cholesterol) was significantly lower compared to the other formulations. Moreover, the two-step release profile of omega-3 was achieved following entrapment in lipid bilayers. Conclusion: According to the results, lipid vesicular systems on the micro or nano-scale could be used to encapsulate and protect omega-3 for the production of functional foods with appropriate organoleptic properties.}, keywords = {Nano-vesicles,Omega-3 Fatty Acids,Physical Stability,Release Profile,Size Analysis}, url = {https://nmj.mums.ac.ir/article_14024.html}, eprint = {https://nmj.mums.ac.ir/article_14024_4194cc67ada64bbebc5d54d1d3147665.pdf} }