UVAS-HEC developed value-added fish products through microencapsulation of omega-3
enriched fish oil under Technology Development Program

Sidra Kanwal, Dr Muhammad Hafeez-ur-Rehman and Dr. Farzana Abbas

Nutrition is the main focus of modern science because
changes in diet patterns due to people lifestyle. They
are more inclined towards functional foods having
antioxidants and fatty acids beneficial for their health.
Humans are able to produce fatty acids in their body
including except Alpha linolenic acid,
Eicosapentaenoic acid and Decosahexaenoic acid.
These fatty acids are essential fatty acids and also
known as omega-3 fats or polyunsaturated fatty acids.
Omega-3 fatty acids are beneficial to health and
perform role in terms of lowering risk of
cardiovascular disease. can also be controlled through
incorporation of omega-3 in diet. These
polyunsaturated fatty acids are helpful in absorption
of fat-soluble vitamins, reduction of autoimmune
disorders, cancer, atherosclerosis, depression and
rheumatoid arthritis. Institute of Medicine, Food and
Nutrition Board recommends daily intake of 1.6g of
EPA and DHA for males and 1.1g for females.
Major sources of omega-3 fats include marine fish oil having 14-30% of polyunsaturated fatty
acids while freshwater fishes have low content of omega-3 fats (1-11%). Flaxseed oil is rich in
ALA content in terms of plant sources (50-60%). In order to get benefit from these essential fatty
acids, there is need to supplement food items to achieve the daily recommended intake. Processed
food demand is increasing day by day. Addition of omega-3 enriched oil in processed food items
has a drawback in the form of oxidation because omega-3 ats are highly unsaturated resulting in
production off flavored compounds that decrease the shelf life of products.
Microencapsulation is an emerging technology to enhance the delivery of active compounds and
prevent oxidation of substances and extending their shelf life. Microencapsulation mainly deals
with coating the active material like omega-3 fats in a protective wall. It is done through different
methods among them spray drying is inexpensive, efficient and feasible method. Taking this in
account a study was performed on microencapsulation of marine fish oil and flaxseed oil and their
incorporation in value added products made from freshwater fish to enhance its content of omega3 fats. Different formulations of flaxseed oil were prepared using chitosan as a wall material.
Resulting emulsions were fed to spray dryer machine for the formation of powder microcapsules.
These microcapsules were evaluated in terms of oxidative stability tests and found that chitosan as
a wall material protect the ALA content of microcapsules for a storage period of 30 days. In another
study on tuna fish oil, emulsions were prepared and injected to spray dryer machine and produced
microcapsules were stable during storage as compared to tuna fish oil without microencapsulation.
These microcapsules when added in freshwater fish nuggets in different concentration they
significantly enhance the content of omega-3 fats (p≤0.05). Sensory quality results also revealed
acceptability of these fortified nuggets. Fish sausages supplemented with flaxseed oil
microcapsules in different percent and bulk flaxseed oil was studied and it was found that sausage
batches having microcapsules retained their flavor, aroma, textural properties as compared to BFO
and their oxidative stability value were also under acceptable range. This whole study was
supervised by HEC approved supervisor Dr. Muhammad Hafeez ur Rehman Chairman and
Associate professor, Department of Fisheries and Aquaculture, University of Veterinary and
Animal Sciences Lahore. He is the author of many nationally and internationally published articles.
His remarks regarding research were that omega-3 content was significantly enhanced and
preserved through microencapsulation process. Microencapsulation of highly unsaturated oils
(Tuna fish oil, flaxseed oil) enhance their shelf life and delivery of these vital nutrients when
incorporated in diet. Present study findings are helpful in developing commercial products fortified
with omega-3 fats to achieve recommended intake of essential fatty acids and prevent the onset of
many diseases and to boost the immune system. Different value added products can also be
developed through addition of omega-3 enriched microcapsules prepared using different available
wall materials and different process of microencapsulation technology including freeze drying and
extrusion.
We are highly grateful to acknowledge Higher Education Commission (HEC), Islamabad who
provided financial assistance to complete PhD research work through a project entitled
“Sustainable Production of Processed Fish Meat and Value-Added By-products” under Grant no.
HEC-TDF03-301 at Department of Fisheries and Aquaculture, University of Veterinary and
Animal Sciences, Lahore, Pakistan.
The author is a PhD scholar at University of Veterinary and Animal Sciences Lahore and She has
developed value-added products through microencapsulation of omega-3 enriched fish oil under
Technology Development Program.