Marine Science and Technology Bulletin, Journal Year: 2025, Volume and Issue: 14(1), P. 41 - 55
Published: March 29, 2025
Fish oil is widely recognized for its health benefits, which are attributed to high content of unsaturated fatty acids, notably docosahexaenoic acid (DHA) and eicosapentaenoic (EPA). Numerous clinical studies have demonstrated the positive impact n-3 acids on various conditions, including cardiovascular disease diabetes. However, despite dietary intake often falls below recommended levels. Given widespread consumption meat dairy products, enriching these foods with fish presents a promising strategy increasing PUFA intake. The incorporation into food products can be achieved through direct addition, emulsion, or encapsulation techniques. Encapsulation technology offers solution by enhancing oxidative stability mitigating undesirable fishy flavors & odours in final product. This article will explore benefits oil, discuss methods incorporating evaluate potential encapsulated products.
Language: Английский