The stability and bioavailability of bioactive lipids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in functional food are significantly improved by encapsulated omega-3 delivery systems. These delivery systems—nanoemulsions, nanoliposomes, and solid lipid nanoparticles are made to shield these hydrophobic and unstable fatty acids, guaranteeing their effectiveness in a range of medical ailments, including neurological and cardiovascular disorders. Different encapsulation methods, including as electrospraying and spray drying, are applied to develop delivery systems that ensure nutritional value retention and inhibit the production of harmful chemicals such aldehydes. Omega-3 fatty acids can be encapsulated in colloidal delivery systems (CDSs), such as lipid-based and polymeric nanoparticles, which improves the functionality, health benefits, and overall quality of functional foods. Employing plant proteins as encapsulating materials also helps to create new ways to provide nutrients that are necessary to enhance food products. These systems enhance the absorption of omega-3 fatty acids in the gastrointestinal tract by encasing them, hence augmenting the health advantages that functional meals can offer. Employing plant proteins as encapsulating materials also helps to create new ways to provide nutrients that are necessary to enhance food products. All things considered, encapsulated omega-3 delivery systems present a viable method of adding these vital fatty acids to functional foods while maintaining their effectiveness and quality.