Lactoferrin-based nanoemulsions to improve the physical and chemical stability of omega-3 fatty acids.

Omega-3 (ω-3) polyunsaturated fatty acids are highly susceptible to oxidation and have an intense odour and poor water solubility, which make their direct applications in foods extremely difficult. In order to reduce their oxidation process and improve their stability in aqueous medium, protein-based nanoemulsions were produced and characterized. Lactoferrin (Lf) was used as an emulsifier at different concentrations (0.