Olive oil and oleic acid-based self nano-emulsifying formulation of omega-3-fatty acids with improved strength, stability, and therapeutics

Abstract

Aim

To develop, characterise, and optimise SNEDDS formulation to enhance organoleptics, bioavailability, physical & oxidative-stability, and extend shelf-life of pure Ω-3-fatty acids oil for use in the food fortification industry as nutraceuticals.

Methods

SNEDDS formulations were prepared using a simple stirring technique and optimised based on in-vitro characterisation.

Results

The optimised SNEDDS formulation (F3) had a mean diameter of 52.9 ± 0.4 nm, PDI of 0.229 ± 0.02, zeta potential of −17.3 ± 0.1 mV, cloud temperature of 92 ± 0.2 °C, self-emulsification time of 50 ± 0.2 sec, and stable under accelerated stability conditions. Intestinal permeability study on rat ileum depicted absorption of 88.5 ± 0.2% DHA at 5 h for F3 formulation in comparison to 61.5 ± 0.2% for commercial counterpart. F3 formulation exhibited better therapeutics for melamine-induced cognitive dysfunction.

Conclusions

The developed Ω-3-loaded SNEDDS heralds the future for an efficacious, safer, and higher strength formulation intended as a better substitute for currently available formulations.

Keywords:

• Microemulsion
• microencapsulation
• oral drug delivery
• intestinal absorption
• surfactants
• pharmacodynamics

Disclosure statement

The authors report no declarations of interest.

Additional information

Funding

The authors are grateful to the Department of Science and Technology (DST), New Delhi, for providing financial support under project no. EMR/2017/003648. Further, we acknowledge UGC, New-Delhi for providing funding under RUSA 2.0 and component 4 scheme to Guru Nanak Dev University, Amritsar, India.