Health Benefits of Fish Oil and the Application of Encapsulated Fish Oil in Meat and Dairy Products

Abstract

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

Keywords

• Dairy products
• Encapsulation
• Meat
• Fish oil
• Health benefits

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