This research paper investigates the use of a vortex fluidic device (VFD) for encapsulating fish oil, aiming to improve its bioavailability and overcome its strong odor and susceptibility to oxidation. The VFD method produced significantly smaller fish oil particles compared to conventional homogenization, resulting in higher omega-3 fatty acid content and improved stability. The encapsulated fish oil was successfully used to enrich apple juice with omega-3s without affecting sensory properties. Furthermore, the VFD was shown to create homogenous suspensions of fish oil with water-insoluble bioactive molecules. The study also employed in situ small-angle neutron scattering (SANS) to observe real-time structural changes during nanoencapsulation, providing novel insights into self-assembly.

Shan He, Nikita Joseph, Marzieh Mirzamani, Scott J. Pye, Ahmed Hussein Mohammed Al-anataki, Andrew E. Whitten, Yaonan Chen, Harshita Kumari, Colin L. Raston