Micro and Nanoencapsulation of Omega‐3 Fatty Acids: Functional Applications and Future Perspectives in Food Systems

ABSTRACT This review critically examines the current state of whey protein‐based micro and nanoencapsulation for the delivery of omega‐3 polyunsaturated fatty acids (PUFAs) in food systems. The literature demonstrates that micro and nanoencapsulation, particularly using whey protein as a wall material, significantly enhances the oxidative stability and bioavailability of omega‐3 PUFAs, addressing key challenges related to their incorporation into functional foods. The authors highlight that while traditional encapsulation methods such as spray drying and coacervation are widely used, their limitations—especially in terms of heat sensitivity and encapsulation efficiency—necessitate the exploration of novel approaches. The review underscores the potential of emerging technologies, including electrospray and 3D‐printed carriers, to further improve encapsulation performance and targeted delivery. Additionally, the integration of sustainable materials such as whey protein aligns with industry trends toward environmental responsibility and resource valorization. Looking forward, future research should focus on overcoming the poor acid stability of whey protein, optimizing encapsulation strategies for industrial application, and developing smart delivery systems that respond to physiological triggers. These directions are essential for maximizing the health benefits and commercial viability of omega‐3‐enriched food products.