Development of functional foods with stable encapsulated docosahexaenoic acid

Docosahexaenoic acid (DHA), an omega-3 long-chain polyunsaturated fatty acid, plays a pivotal role in human health, especially related to neurological development, cardiovascular health, and anti-inflammatory activities. However, its use in functional food products is hindered by susceptibility to oxidation and poor stability during processing and storage. This review describes recent advances in biotechnology to address these issues by using encapsulation methods that can enhance DHA's stability and bioavailability. Firstly, DHA's structural characteristics, food sources, and health advantages are discussed followed by challenges in incorporating DHA into functional foods. Encapsulation offers significant advantages, including enhanced oxidative stability, extended shelf life, controlled release, and improved sensory acceptance, thereby enabling broader application of DHA in diverse functional food products. Different encapsulation strategies, such as microencapsulation, nanoencapsulation, and emulsion systems, are discussed. The review also highlights strategies for enhanced DHA encapsulation as well as applications for functional food focused on microalgae-based DHA products used in foods and raw materials.