Application of Layer-By-Layer Technique on Emulsions as Delivery Systems of Omega-3 Fatty Acids from Vegetable Oils

Abstract

The omega-3 and omega-6fatty acids (FAs) are essential in human health. The occidental diets are characterized by the imbalance between these two types of FAs, with a deficiency of omega-3 FAs, which are associated with several metabolic disorders and different chronic diseases. Thus, it is very relevant to investigate alternatives to develop omega-3 FAs enriched foods. In this sense, the oils obtained from linseed and chia seeds present very high content of these FAs, mainly α-linolenic acid. One challenge to accomplish this purpose is to protect these FAs because of their high susceptibility to the lipid oxidation. Emulsions obtained applying different homogenization processes, emulsifiers and other compounds were used as effective systems to encapsulate, stabilize, and control the release of the previously cited oils. This chapter deals with the application of the layer-by-layer technique for obtaining multilayer emulsions that constitute delivery systems of these bioactive compounds. This procedure consists of the electrostatic deposition of different shells surrounding the oil droplets so that the electrical charge changes and the thickness of the interfacial layer enhance the oxidative stability of the encapsulated lipids. In this chapter, different issues of multilayer emulsions with flaxseed and chia seed oil as omega-3 sources will be discussed, including their formation, composition, stability, characterization, and application.