Microencapsulation of healthier oils: an efficient strategy to improve the lipid profile of meat products

Meat products have high SFAs levels and a high n-6/n-3 ratio, with negative effects on human health. The replacement of animal fat by oils rich in n-3 PUFAs is an efficient strategy to improve the lipid profile of meat products. However, the technological properties, oxidative stability, and sensory quality of meat products can be impaired by this lipid reformulation. Recently, microencapsulation has stood out as a promising tool to improve the oxidative stability of oils, allowing their application in meat products. Considering the growing interest in this topic among the population, this short-review aims to highlight the recent studies on the microencapsulation of healthier oils as a strategy to improve the lipid profile of meat products.

Automated summary

Meat products with high SFAs levels and a high n-6/n-3 ratio have negative effects on human health. Replacing animal fat with oils rich in n-3 PUFAs is an effective strategy to improve the lipid profile of meat products, but it may affect the technological properties, oxidative stability, and sensory quality of the products. Microencapsulation is a promising tool to improve the oxidative stability of oils for application in meat products.