Encapsulation of tuna oil by liquid and solid self‐emulsifying delivery system: in vitro digestion and oxidative stability assessment.

This article focuses on the development and evaluation of liquid and solid self-emulsifying delivery systems (LSEDS and SSEDS) to enhance the bioaccessibility and oxidative stability of tuna oil, a rich source of omega-3 polyunsaturated fatty acids docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). The study found that both LSEDS and SSEDS improved DHA release during in vitro simulated gastrointestinal digestion, with 87% and 72% bioaccessibility respectively, and exhibited greater oxidative resistance compared to pure tuna oil, as indicated by higher activation energies for oxidation. The oxidative stability differed with temperature: below approximately 189°C, LSEDS showed better stability, while above this temperature, SSEDS was more resistant to oxidation. These encapsulation approaches may be applicable to other lipophilic bioactive compounds to improve their functional properties in food applications.