Fish oil is the richest dietary source of long-chain omega-3 polyunsaturated fatty acids (PUFA). Stabilisation of omega-3 PUFA against oxidation is an important task in food processing. The ability of modified celluloses to act as microencapsulating agents for fish oil was investigated. Fish oil microcapsules were produced by spray-drying of homogenised emulsions containing modified celluloses and maltodextrin as coating materials. The quality of microcapsules was evaluated by scanning electron microscopy, determination of encapsulation efficiency, peroxide value during storage and solubility in water. Methylocellulose (MC) and hydroxypropyl methylocellulose (HPMC) showed good emulsifying properties. Homogenisation of emulsions resulted in creation of high amount of stable foam. More damage occurred in the powders coated with HPMC. The oil retention level was very high, 98.5% (i.e. up to 400.0 g/kg ready powder). Samples with fish oil content of approximately 500.0 g/kg exhibited more structural damage impairing the stabilisation effect. This study indicates that the use of modified cellulose, especially MC, as a coating material for the preparation of spray-dried fish oil microcapsules improves the stability and the concentration of fish oil in the powder.

Polyunsaturated fatty acids of omega-3 series (omega-3 or n-3 PUFA), especially long chain EPA and DHA, exert strong positive influence on human health. Intake of these fatty acids is however usually too low: that brings many unfavourable health effects to the whole populations. Therefore the increased consumption of omega-3 fatty acids is recommended. A good way to raise the omega-3 PUFA content in the diet, without radical changes of eating habits, seems to be the enrichment of frequent and common consumed food products. The target of this study was to explore the possibility of selected food products enrichment with omega-3 PUFA, using fish oil preparations in liquid (30% EPA and DHA) and powder-micro-encapsulated (10%) form, without significant taste deterioration of the enriched foods. These were designed as functional food, useful in prevention of many diseases. It was shown that food product palatability was affected very differently by enrichment. The highest inclusion level was obtained in the case of instant powder-milk-based formulae concentrates (up to 18% that provided 1.8% EPA, DHA), fats (up to 1.5% that provided 0.5% EPA, DHA), and products of high sweetness and flavours intensity, that mask unpleasant fishy taste and odour. Enriched salad oil retained good quality during 4 months of storage: also concentrates- during 6 months. Shelflife prolongation of low pH, water-based products (fruit beverages), requires additional technological treatment to decrease oxidation. Enrichment at significant level (up than 0.1% that provides 0.03% EPA, DHA) of low-flavours intensity products (milk, vegetable juice), strongly decreases their palatability. As a final conclusion, authors suggest that frequent consumption of food products enriched at sensory acceptable levels may considerably increase EPA and DHA amount in the diet, improving its nutritional quality.

This review aims to address the current data on edible packaging systems used in food production. The growing global population, changes in the climate and dietary patterns, and the increasing need for environmental protection, have created an increasing demand for waste-free food production. The need for durable and sustainable packaging materials has become significant in order to avoid food waste and environmental pollution. Edible packaging has emerged as a promising solution to extend the shelf life of food products and reduce dependence on petroleum-based resources. This review analyzes the history, production methods, barrier properties, types, and additives of edible packaging systems. The review highlights the advantages and importance of edible packaging materials and describes how they can improve sustainability measures. The market value of edible packaging materials is expanding. Further research on and developments in edible food packaging materials are needed to increase sustainable, eco-friendly packaging practices that are significant for environmental protection and food safety.