How Packaging Affects Omega-3 Stability and Absorption

Oxidative stability is a topic that has become somewhat of a first state of mind for many consumers worldwide in 2025. This article is an overview of a study done on the “Effect of packaging and encapsulation on the oxidative and sensory stability of omega-3 supplements,” published in the Food Science & Nutrition Journal. The findings emphasize the importance of maintaining the oxidative stability of omega-3 for optimal health benefits.

Original Research Source: Effect of packaging and encapsulation on the oxidative and sensory stability of omega-3 supplements – Food Science & Nutrition (2023)

Overview – How Packaging Affects Omega-3 Stability and Absorption

Omega-3 supplements, rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are vulnerable to oxidation, which compromises nutritional value and leads to off-putting flavors and odors. Improving the oxidative stability of omega-3 is essential for consumer satisfaction and acceptance, driving the need for ongoing research in this area.

This article reviews the effects of packaging and encapsulation on the oxidative stability of omega-3 and the quality of these products, comparing syrup, capsule, and chewable forms.

Oxidative Stability by Product Form

• Capsules showed the highest oxidative stability.
• Syrups had peroxide values (PV) as high as 44.6 meq/kg oil, far above the GOED safety limit of 5 meq/kg.
• Capsules peaked at 7.62 meq/kg, and chewables fell in between.

Sensory Quality Trends

• Syrups degraded faster in taste and smell.
• Capsules and individually wrapped chewables using ConCordix technology maintained superior sensory quality over time.

Advantages of Encapsulation

• Encapsulation with materials like phospholipids or chitosan shields oils from oxygen and light.
• Improves oxidative resistance and enhances absorption.
• Controls release during digestion and masks unpleasant flavors.

Storage and Consumer Use

• Real-world storage conditions (e.g., room temperature, inconsistent use) accelerate degradation.
• Product quality varied even across the same brands in different retail environments.

Testing Limitations

• Flavored products (e.g., citrus oils) interfered with p-anisidine testing, affecting secondary oxidation assessments.

Conclusion of the research source:

For consumers and manufacturers aiming to preserve omega-3 supplement quality, encapsulation and appropriate packaging are essential. Capsules and individually wrapped chewables outperform syrups in terms of both stability and sensory acceptability. These findings underscore the need for regulatory and production standards to ensure consistent product quality across markets.

MVS Pharma: Applying Scientific Insights to Product Development of Superior MVS-Omega 3

The study “Effect of Packaging and Encapsulation on the Oxidative and Sensory Stability of Omega-3 Supplements” by Yenipazar and Şahin-Yeşilçubuk (2023) aligns closely with MVS Pharma GmbH’s research and product strategy. It confirms the scientific principles that have guided the development of our MVS-Omega 3 supplement.

As a pharmaceutical-grade nutraceutical company, MVS Pharma prioritizes oxidative stability, bioavailability, and purity. The study validates our decision to use capsule formats, which outperform syrup and chewable alternatives in protecting EPA and DHA against oxidation. Our internal stability tests support these findings: peroxide and anisidine levels remain well within safe limits throughout shelf life.

What Does Our Research Say?

Our findings emphasize that improving the oxidative stability of omega-3 can enhance the overall consumer experience and product performance. Recognizing oxidation as a key degradation pathway, we have implemented robust antioxidant strategies from the earliest stages of product development. Each MVS Omega-3 capsule is packaged to protect its integrity from light and oxygen, reducing the formation of aldehydes and hydroperoxides that negatively affect both health and taste.

The study also highlights bioavailability challenges due to the lipophilic nature of omega-3 fatty acids. MVS Pharma addresses this by sourcing ultra-purified fish oils through advanced molecular distillation, ensuring contaminant-free content. Our encapsulation process enhances disintegration and absorption, making EPA and DHA more bioavailable.

In line with the research, our audits of market-available omega-3 products revealed inconsistent quality across suppliers. We counter this through stringent supplier vetting and batch testing to guarantee consistency and potency.

Omega-3 Supplements: Sensory Analysis

Our sensory analysis also mirrors the study’s outcomes—well-encapsulated omega-3 supplements minimize fishy odor and aftertaste, which directly improves consumer experience and adherence.

The research by Yenipazar and Şahin-Yeşilçubuk has provided compelling evidence that confirms the scientific rationale behind our formulation choices at MVS Pharma GmbH. By focusing on oxidative resistance, enhancing bioavailability, and ensuring contaminant-free purity, we have developed MVS Omega-3 capsules that meet the highest standards in stability, safety, and efficacy. Our work continues to build upon this foundation through ongoing research collaborations and literature evaluation.

To achieve optimal health benefits, attention to the oxidative stability of omega-3 during production and storage is crucial.

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Application to MVS Omega-3: The Superior Supplement

At MVS Pharma, we integrate cutting-edge research into the formulation of our MVS Omega-3 supplement, ensuring superior bioavailability, oxidation stability, and purity.

1. Bioavailability Optimization

• The study confirms that EPA reaches higher plasma levels faster than DHA, guiding our formulation strategy.
• Instead of ethyl esters, we use rTG form (re-esterified triglycerides), which has higher absorption rates. 92% Re-esterified Triglyceride (rTG) Form — structurally identical to natural fish oil for superior absorption (1207 mg bioavailable) and full physiological compatibility.
• Our marine-derived rTG oil contains 480 mg/g EPA and 320 mg/g DHA, ensuring an optimal balance.
• 90% Purified Omega-3 Concentration — delivering 1440 mg total oil with 1312 mg active Omega-3s (EPA 784 mg, DHA 518 mg) per serving.

2. Oxidation Stability

Omega-3 fatty acids are prone to oxidation, reducing efficacy and even becoming rancid. To combat this:

• We use IP-certified tocopherols as antioxidants.
• Our fish oil undergoes state-of-the-art stabilization techniques.

Oxidation markers:

• Anisidine Value: 4 (Max: 8)
• Peroxide Value: 0.1 meq/kg (Max: 1.2 meq/kg)
• Total Oxidation (TOTOX) Value: Premium production certified + Superior Encapsulation Technology + Integrity sealed Storage + Ensured Stability + Preserved Freshness of each capsule until the moment you take it. Every stage, from production to consumption, is protected for maximum purity and quality.

3. Pollutant Removal

We ensure stringent purification standards by applying advanced molecular distillation, removing:

• Heavy metals (Arsenic, Cadmium, Lead, Mercury)
• PCBs and dioxins (compliant with TEQ WHO standards)

We source our Omega-3 from sustainable fisheries, guaranteeing the highest purity.

Scientific Validation

• Our Omega-3 supplement undergoes independent laboratory testing, confirming high bioavailability, purity, and safety.
• Research-backed formulation integrates insights from Plasma Levels of EPA and DHA after Ingestion of a Single Dose of EPA and DHA Ethyl Esters (2024).

Conclusion

The study provides essential insights into Omega-3 kinetics, helping us at MVS Pharma GmbH refine our formulations. The rTG form of Omega-3 in our products ensures superior bioavailability compared to ethyl esters (EE).

By focusing on:

• Optimized bioavailability through rTG form
• Superior oxidation stability for enhanced shelf life
• Advanced purification to eliminate pollutants

We provide an industry-leading Omega-3 supplement that maximizes health benefits for our customers.

References

• Yenipazar, H., & Şahin-Yeşilçubuk, N. (2023). Effect of packaging and encapsulation on the oxidative and sensory stability of omega-3 supplements. Food Science & Nutrition, 11, 1426–1440. https://doi.org/10.1002/fsn3.3182
• Ismail, A., et al. (2016). Oxidation and sensory characteristics of omega-3 rich oils: A review. Food Chemistry, 213, 663–673.
• De Boer, A., et al. (2018). Guidelines for the assessment of oxidative quality of omega-3 supplements. Global Organization for EPA and DHA Omega-3s (GOED).
• Chang, C., & Nickerson, M.T. (2018). Encapsulation of fish oils using protein-based systems: A review. Food Hydrocolloids, 80, 52–60.