Functional dairy products enriched with omega-3 fatty acids Functional dairy products
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Abstract
A critical review was conducted on topics related to functional foods, omega-3 fatty acids, sources of omega-3 fatty acids, and types of dairy products fortified with omega-3 fatty acids. Functional foods are products enriched with special ingredients that give the food beneficial and healthy effects. Inadequate intake of functional foods is directly related to modern diseases, such as atherosclerosis, Alzheimer's, diabete type 2, cardiovascular and autoimmune diseases. Omega-3 and omega-6 are polyunsaturated fatty acids. They have an important biological role for the human body. High omega-6/omega-3 ratios and high amounts of omega-6 lead to a variety of cardiovascular, cancer, inflammatory and autoimmune diseases, while high levels of omega-3 suppress the development of these diseases. Sources of omega-3 fatty acids can be from plants, fish and algae. Dairy products can be enriched with omega-3 fatty acids by modifying the animal's diet or by directly adding vegetable or fish oils. Fresh and mature dairy products enriched with plant and animal sources of omega-3 fatty acids are found in the literature. From the literature review, it was found that there are not enough studies related to the enrichment of Bulgarian dairy products with omega-3 fatty acids.
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References
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Gaffari S.M., Khoshnood Z. Comparative study of the fatty acid composition of five freshwater fish species from the region of Dezful, Iran. Food Science and Applied Biotechnology, 2021, 4(1): 57-62. https://doi.org/10.30721/fsab2021.v4.i1.115
Ganesan B., Brothersen C., McMahon D.J. Fortification of foods with omega-3 polyunsaturated fatty acids. Critical Reviews in Food Science and Nutrition, 2014, 54(1): 98-114. https://doi.org/10.1080/10408398.2011.578221
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Gogus U., Smith C. n-3 Omega fatty acids: a review of current knowledge. International Journal of Food Science Technology, 2010, 45(3): 417-436. https://doi.org/10.1111/j.1365-2621.2009.02151.x
Goksen G., Fabra M.J., Ekiz H.I., Lopez-Rubio ́A. Phytochemical-loaded electrospun nanofibers as novel active edible films: Characterization and antibacterial efficiency in cheese slices. Food Control, 2020, 112(6): 107133. https://doi.org/10.1016/j.foodcont.2020.107133
Gowda A., Sharma V., Goyal A., Singh A., Arora S. Process optimization and oxidative stability of omega-3 ice cream fortified with flaxseed oil microcapsules. Journal of Food Science and Technology, 2018, 55(5): 1705-1715. https://doi.org/10.1007/s13197-018-3083-4
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How to Cite
SAVATINOVA, Milena; IVANOVA, Mihaela.
Functional dairy products enriched with omega-3 fatty acids.
Food Science and Applied Biotechnology, [S.l.], v. 7, n. 1, p. 1-13, mar. 2024.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/301>. Date accessed: 09 oct. 2024.
doi: https://doi.org/10.30721/fsab2024.v7.i1.301.