Ultrasonicated omega‐3‐enriched skipjack tuna eyeball oil nanoliposome: preparation, characterisation, and fortification in milk.

This article focuses on the preparation and characterization of nanoliposomes (NL) encapsulating EPA/DHA-enriched oil (n3FAO) extracted from skipjack tuna eyeballs, and their incorporation into cow milk to enhance its nutritional profile. Using soy phosphatidylcholine lecithin (SL) as a wall material, NLs prepared with 2.5% SL and 2% n3FAO showed the highest encapsulation efficiency (EE) of 88% without ultrasonication, which increased to 98% when ultrasonication (40% amplitude for 5 minutes) was applied. Ultrasonication increased particle size but improved thermal stability and homogeneity of the liposomes. Incorporation of 2.5% (w/v) of these NLs into fresh cow milk significantly increased polyunsaturated fatty acids (PUFAs), including EPA and DHA, while maintaining acceptable sensory attributes and physicochemical properties. The study suggests that ultrasonicated nanoliposomes are a promising delivery system for fortifying dairy products with omega-3 fatty acids derived from marine byproducts.