在所有其他情况下，有必要传送脂肪酸，使它们以稳定的方式掺入食物基质中，例如，它们在食物基质中掺入。通过诉诸乳化剂或更复杂的系统，如微型或纳米封装。在用于包封的物质中，存在明胶，果胶和其他水胶体，或具有自然倾向的蛋白质，其将胶束或小管组装为β-乳酰胺蛋白，从乳清中萃取。还有富含脂肪酸的版本，即使是“不寻常”的食物，如肉类。通过将动物（例如鸡或猪）用所选脂肪酸喂养动物（例如鸡或猪）可以直接实现，但面临着一系列问题，包括肉类异味，更“油性”肉脂肪的质地。最近，由于选择了富含ω3（谷物，亚麻籽等）的健康植物的饲料，这些应用已经不断发展，其中额外的优势以这种方式喂养的动物更健康，并且需要更少的兽医关心。化学不稳定：PUFA富含双键，一些达到5;这种非饱和是脆性的来源，因为它们可以容易被氧气攻击，脂质酸速（饱和脂肪的原因，例如猪油，比富含不饱和脂肪酸的油更容易被保存）。Pufas对热量也非常敏感。 For these reasons, both during extraction, conservation, addition to the food to be fortified, it is necessary to treat these substances with a series of measures in order to maintain unchanged their quality as well as the beneficial effect and declared quantity on the label until the end of the product’s shelf life. It is often essential to add antioxidants, either natural or not. Encapsulation can moreover be a good strategy for addressing the problems caused by the instability of such chemical substances. Unpleasant taste: essential fatty acids, especially ω3 series, are often extracted from fish, which is one of their richest sources. Despite the purification processes to which the product is subjected, the smell and the flavor of fish are almost unavoidable, therefore the addition of fatty acids (even if in small amount) to the food matrix often causes an unacceptable organoleptic profile. To overcome this drawback, one can once again resort to encapsulation. Recently other sources for extracting such fatty acids have been available, with a significant reduction of the problems of off-odors and off-flavors, e.g. marine microalgae (which are also the source from which even fish are enriched through feeding), krill and other marine invertebrates. Possible presence of contaminants: if Pufas are extracted from fish, it is common to find a number of contaminants which typically accumulate in lipid tissues of water beings, in particular dioxins and organic derivatives of mercury. These contaminants may be present in considerable quantity, which is particularly worrying in case the food fortified with Pufas is aimed at people or sensitive age ranges, such as pregnant women or children. It is therefore important for food companies using these substances to fortify their products, to be sure of the quality and safety of raw materials they use. Like for the previous point, also in this case the use of microalgae as a source of Pufas, although more expensive, reveals being a better choice with regards to the amount of contaminants present, since these tend to accumulate along the food chain and are therefore higher in big-size fish species.
参考
Nicholson T，Khademi H，Moghadasianm2013年。海洋N-3脂肪酸在改善心血管健康方面的作用：综述。食物功能。EPUB在印刷品之前
Schuchardt JP，Huss M，Stauss-Grabo M，HahnA. 2010.长链多不饱和脂肪酸（PUFA）对儿童发展和行为的重要性。EUR J Pediastr。169（2）：149-164
Maqsood S，Benjakul S，Kamal-eldinA.2012.促进健康鱼油的提取、加工和稳定。最近的Pat食品营养农业。4(2):141-147
Zimet P，Livney Yd。2009.β-乳酰甲酚及其纳米复合物，果胶作为ω-3多不饱和脂肪酸的载体。食物水胶体，23（4）：1120-1126
