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Better together? Co-encapsulation study shows potential for stable omega-3 and probiotic mix

The research, published in the Journal of Functional Foods ​, explored ways to produce a co-encapsulated omega-3 and probiotic using a whey protein isolate (WPI) and gum Arabic complex (GA) - finding that omega-3 fatty acids and probiotic bacteria can form a stable co-encapsulate using a single WPI-GA coacervate microcapsule that can then be either spray dried or freeze dried to form a powder.

Read the article on nutraingredients.com

Dr. Sears Comments:

Dr. Barry Sears

A far better combination would be omega-3 fatty acids and probiotics, such as polyphenols.  The polyphenols will protect the omega-3 fatty acids from oxidation as well to improve the microbial composition of the gut.

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