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.
Sheikhzadeh et al. (Thu,) studied this question.