**12. Polyunsaturated fatty acid**

In recent years, have been developing a high consumer preference towards products that possess functional properties. Thus the addition of beneficial substances such as polyunsaturated fatty acids omega 3 and omega 6, to the daily diet of humans has increased significantly since that is associated with the prevention and treatment of heart disease, because they have antithrombotic effects. Also has been associated with inflammatory diseases, autoimmune arthritis and even cancer. However, rich in polyunsaturated fatty acids oils are susceptible to oxidative deterioration and acquire easily bad tastes and odors, also environmental factors as moisture, light and oxygen accelerate its degradation, what he has done to the food and pharmaceutical industry to seek alternatives to prevent their deterioration. The microencapsulation has been an alternative to avoid the deterioration of oils because it can increase the oxidative stability of these and avoid the formation of products of oxidation of high molecular weight, in addition to mask unwanted flavors and aromas. It also gives some properties such as ease of handling and mixing, dispersion, and improvement of the consistency of the product during and after processing [82]. Advances in technologies of microencapsulation and the strategies used in its production have resulted in an increasing number of successful products fortified with omega-3 in the market [83], such as: dietary supplements, dairy, snacks, infant formulas and foods for babies, bakery products and beverages [84].
