Microencapsulation of Omega-3 from Sage Seed Oil Using Fish Gelatin-Sage seed Gum Complex Coacervation

Abstract

Omega-3, derived from plant sources, and other bioactive components provide major health advantages mostly because of their antioxidant action. Their poor stability in response to external factors limits their uses. Microencapsulation is one effective way, nonetheless, to protect these fragile molecules and ensure concentrated dispersion. This work used the complex coacervation approach to improve the stability and preservation of omega-3-rich sage seed oil using natural carrier agents like fish gelatin (protein) and sage seed gum (polysaccharide). After optimal pH (4.2), further parameters—zeta potential (-2.56±0.2 mV), particle size (3.12±0.27 µm), and shape—were investigated. The sample with the best formulation performed the best overall. Its loading capacity (93.4±0.85%), microencapsulation yield (95%±0.85), and oxidative stability (3.7±0.11 h) were greatest among others. Microcapsules with irregular shapes and a porous network structure greatly aid to retain omega-3s, according the scanning electron microscopy (SEM) research. The optimized formulation significantly enhanced the dispersion and oxidative stability of omega-3 in food products, making it a suitable candidate for functional applications.