The Physicochemical and Textural Characteristics of Functional Bread Supplemented With Corn Flour and Omega‐3 Fatty Acids

Encapsulation of Omega‐3 fatty acids improves their poor stability, solubility, bioavailability, and susceptibility to oxidation. In this study, Omega‐3 nanoliposomes were added at 2%–6% concentrations to functional bread containing corn flour. Omega 3 was encapsulated into nanoliposomes with an efficiency of 95.51% ± 0.56. The nanoliposomes were characterized by nanoparticle size (101.8–119 nm), homogeneous particle size distribution, negative zeta potential (−22.14 to −31.5 mV), spherical structure, and high thermal stability. They increased the moisture content, water activity, and fat content of bread samples and decreased the specific volume, porosity, lightness, and hardness of bread ( p < 0.05). In conclusion, since the addition of Omega‐3 nanoliposomes had no significant effect on the sensory properties of bread ( p < 0.05), it is suggested to improve the nutritional value of bread as a functional ingredient.