## 3 Results and Discussion
### Effect of Tea Extracts on Micellization of \(\omega\)-3 FAs During In Vitro Digestion  
The deviation in the zeta potential of \(\omega\)-3 FAs with and without various tea extracts was measured in order to evaluate the stability of \(\omega\)-3 FAs micelles after in vitro digestion. The \(\omega\)-3 FAs exhibited a significantly higher deviation in the zeta potential compared to those combined with various tea extracts. The values were 14.47 \(\pm\) 2.04 mV for \(\omega\)-3 FAs alone, 8.82 \(\pm\) 0.31 mV for GTE35, 11.80 \(\pm\) 0.30 mV for GTE65, 9.22\(\pm\) 0.66 mV for NFGT100, 9.19 \(\pm\) 0.57 mV for NFGT30, and 8.75 \(\pm\) 0.47 mV for AdiphenonTM, as shown in Figure 3. A narrow deviation in the zeta potential indicated that the micelles were well-dispersed and stable within the suspension [32; 33]. These results suggest that the micellar structures maintain a uniform distribution, contributing to their stability [32]. The observed stabilization of micelle structures can be attributed to the antioxidant properties of catechins in green tea extracts. Catechins are known to reduce lipid oxidation by neutralizing free radicals, thereby preserving the structural integrity of \(\omega\)-3 FAs-containing micelles during digestion [13; 21]. Additionally, catechins may interact with the lipid components \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline
**Digestive** & **Component** & \(\omega\)-3 FA & \begin{tabular}{c} **GTE35** \\ **with**\(\omega\)**-3 FA** \\ \end{tabular} & \begin{tabular}{c} **GTE65** \\ **with**\(\omega\)**-3 FA** \\ \end{tabular} & \begin{tabular}{c} **NFGT100** \\ **with**\(\omega\)**-3 FA** \\ \end{tabular} & \
\begin{tabular}{c} **NFGT 30** \\ **with**\(\omega\)**-3 FA** \\ \end{tabular} &
\begin{tabular}{c} **AdiphenonTM** \\ **with**\(\omega\)**-3 FA** \\ \end{tabular} \\ \cline{3-8} \multicolumn{1}{c}{**Phase**} & **Stability (\%)** & **Stability (\%)** & **Stability (\%)** & **Stability (\%)** & **Stability (\%)** & **Stability (\%)** \\ \hline \multirow{2}{*}{Salivary} & EPA & 52.20 \(\pm\) 1.83 & 56.73 \(\pm\) 1.84 \({}^{\star}\) & 57.59 \(\pm\) 2.75 \({}^{\star}\) & 53.99 \(\pm\) 2.68 & 56.66 \(\pm\) 0.91 \({}^{\star}\) & 55.00 \(\pm\) 3.79 \\ \cline{2-8}  & DHA & 44.36 \(\pm\) 1.58 & 47.70 \(\pm\) 1.53 & 49.11 \(\pm\) 1.81 \({}^{\star}\) & 45.66 \(\pm\) 1.94 & 47.98 \(\pm\) 0.61 \({}^{\star}\) & 48.10 \(\pm\) 0.42 \({}^{\star}\) \\ \hline \(\downarrow\) & & & & \(\downarrow\) & & \\ \hline \multirow{2}{*}{Gastric} & EPA & 19.89 \(\pm\) 1.04 & 21.11 \(\pm\) 1.43 & 25.59 \(\pm\) 1.00 \({}^{\star}\) & 21.58 \(\pm\) 1.53 & 20.42 \(\pm\) 3.98 & 22.67 \(\pm\) 2.19 \\ \cline{2-8}  & DHA & 15.06 \(\pm\) 1.04 & 16.42 \(\pm\) 1.86 & 20.57 \(\pm\) 0.51 \({}^{\star}\) & 16.66 \(\pm\) 1.27 & 15.51 \(\pm\) 3.08 & 17.63 \(\pm\) 1.53 \\ \hline \(\downarrow\) & & & & \(\downarrow\) & & \\ \hline \multirow{2}{*}{Small intestinal} & EPA & 7.13 \(\pm\) 0.57 & 8.55 \(\pm\) 0.32 \({}^{\star}\) & 8.61 \(\pm\) 0.39 \({}^{\star}\) & 8.01 \(\pm\) 1.39 & 8.05 \(\pm\) 1.12 \({}^{\star}\) & 8.55 \(\pm\) 0.31 \({}^{\star}\) \\ \cline{2-8}  & DHA & 6.59 \(\pm\) 0.61 & 8.09 \(\pm\) 0.22 \({}^{\star}\) & 8.12 \(\pm\) 0.45 \({}^{\star}\) & 7.71 \(\pm\) 1.41 & 7.85 \(\pm\) 0.49 \({}^{\star}\) & 8.04 \(\pm\) 0.44 \({}^{\star}\) \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Digestive stability of EPA and DHA during in vitro digestion. An asterisk (\({}^{\star}\)) indicates significant differences between a single substance and a complex mixture (\(p<0.05\)). of micelles through hydrogen bonding or hydrophobic interactions, enhancing micelle stability and preventing their dissociation under gastrointestinal conditions [20]. Consistent with these findings, the current study demonstrates that the antioxidant activity of various tea extracts significantly improved the digestive stability of \(\omega\)-3 FAs by maintaining stable micelle structures. Figure 1: Peroxide value of \(\omega\)-3 FAs with and without various tea extracts.