The nanocapsules can be used after mass-production, and they increase the health of consumers.
The production of encapsulated fish oil and adding it to foodstuff is one of the methods to increase the consumption of omega-3 unsaturated fat oil. In case the product is produced in form of nanocapsule, it increases the nutritive value of the product.
According to Rahimeh Esfahani, the executor of the plan, the aim of the research was to produce nanocapsules containing omega-3. To this end, efforts were made to use fish gelatine and Arabic gum as the walls. Encapsulated omega-3 powder was finally produced at laboratorial scale.
Combined coacervation method was used to produce omega-3 nanocapsules. It is a simple and cost-effective method to produce microstructured or nanostructured systems. Fish gelatin and Arabic gum were used as the wall in nanocapsules. Protein – polysaccharide complexes have more advantages than lipid capsules due to their high solubility in water and protection of encapsulated materials.
After carrying out complementary tests and obtaining mass production of the capsules, a new product can be produced from fish oil to be used in foodstuff and pharmaceutical industries in the country. In addition to increasing the health in the society, the new product also creates high value added to prevent import of goods from foreign countries.