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Omega-3 fatty acids (omega-3 FAs) have been widely recognized for their therapeutic advantages, including anti-inflammatory and cardioprotective properties. They have shown promise in enhancing regulatory function, promotingdevelopment and mitigating the progression of diabetes and cancer. The scientific communities, along with industries, are actively endorsing initiatives aimed at increasing the daily intake of lipids rich in omega-3 FAs. Nevertheless, incorporating polyunsaturated FAs (PUFAs) into food products poses several challenges due to their susceptibility to oxidation when exposed to oxygen, high temperatures, and moisture. This oxidative deterioration results in undesirable flavours and a loss of nutritional value. Various methods, including physical blending, interesterification, and encapsulation, have been utilized as ways to enhance the stability of edible oils rich in PUFA against oxidation. Encapsulation has emerged as a proven strategy for enhancing the oxidative stability and functional properties of omega-3 FA-rich oils. Multiple encapsulation methods have been developed to stabilize and improve the delivery of omega-3 FAs in food products. The selection of an appropriate encapsulation method depends on the desired application of the encapsulated oil. In addition, encapsulation enhances the bioavailability of omega-3 FAs by promoting increased absorption of the encapsulated form in the intestinal epithelium. This review discusses the techniques and principles of omega-3 FA-rich oil encapsulation and its role in improving stability and bioavailability. Furthermore, it also investigates the potential health benefits of these encapsulated oils. This review explores the variations in bioavailability based on encapsulation techniques and processing, offering vital insights for nutrition and product development. [ABSTRACT FROM AUTHOR]

The study focuses on developing a novel perilla seed oil (PeO)‐based polyunsaturated fatty acid–rich margarine fat analogue using enzymatic interesterification. PeO is a rich source of omega‐3 fatty acids, however, has limited application due to susceptibility to oxidative and thermal degradation. Moreover, low consumption of omega‐3 fatty acids in modern diets serves as a major cause for increased prevalence of cardiovascular diseases. The stability of such oils can be improved by techniques like blending and interesterification. However, blending lacks uniformity, which can be overcome by interesterification. The process conditions, namely, enzyme load, temperature, substrate molar ratio, and reaction time, were systematically optimized using response surface methodology. The optimized interesterified fat was characterized for fatty acid and triacylglyceride (TAG) composition. The physicochemical and functional properties, along with oxidative stability, were also evaluated to determine its overall quality. The structured lipid with zero trans and low saturated fat was developed with 50:50 substrate molar ratio of PeO and palm stearin at 54°C within 5.4 h at 6.2% w/w concentration of TLIM enzyme. It exhibited 23.8% degree of interesterification, 435.5 g hardness, and 33°C slip melting point. The TAG profile of the resulting fat was significantly modified with increased triunsaturated TAGs like LnLnLn and LnLnL but reduced trisaturated TAGs like PPP. The interesterification process lowered tocopherol composition by 3%. The acid, peroxide, IP (Induction Period), and p‐anisidine values of PeO significantly enhanced. The thermal behavior of the developed fat was also modified. The textural properties of margarine developed from optimized fat were comparable to commercial margarine, revealing the application of PeO in healthy margarine formulation. [ABSTRACT FROM AUTHOR]