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

Year 2025, Volume: 14 Issue: 1, 41 - 55, 31.03.2025

Gulen Yildiz Turp , Selin Ozuesen

https://doi.org/10.33714/masteb.1635847

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

Ethical Statement

For this type of study, formal consent is not required.

References

• Abdul Mudalip, S. K., Khatiman, M. N., Hashim, N. A., Che Man, R., & Arshad, Z. I. M. (2019). A short review on encapsulation of bioactive compounds using different drying techniques. Materials Today: Proceedings, 42, 288–296. https://doi.org/10.1016/j.matpr.2021.01.543
• Adinepour, F., Pouramin, S., Rashidinejad, A., & Jafari, S. M. (2022). Fortification/enrichment of milk and dairy products by encapsulated bioactive ingredients. Food Research International, 157, 111212. https://doi.org/10.1016/j.foodres.2022.111212
• Badar, I. H., Liu, H., Chen, Q., Xia, X., & Kong, B. (2021). Future trends of processed meat products concerning perceived healthiness: A review. Comprehensive Reviews in Food Science and Food Safety, 20(5), 4739–4778. https://doi.org/10.1111/1541-4337.12813
• Badr, A. N., Ali, H. S., Abdel-Razek, A. G., Shehata, M. G., & Albaridi, N. A. (2020). Bioactive components of pomegranate oil and their influence on mycotoxin secretion. Toxins, 12(12), 748. https://doi.org/10.3390/toxins12120748
• Bannenberg, G., Rice, H. B., Bernasconi, A., Ferrari, A., Mallon, C., Navarrete, L., Hughes, R., Igarashi, J., Persons, K., Latynski, L., Phung, A., Wang, S., & Ismail, A. (2020). Ingredient label claim compliance and oxidative quality of EPA/DHA omega-3 retail products in the U.S. Journal of Food Composition and Analysis, 88, 103435. https://doi.org/10.1016/j.jfca.2020.103435
• Bolger, Z., Brunton, N. P., Lyng, J. G., & Monahan, F. J. (2017). Comminuted meat products—consumption, composition, and approaches to healthier formulations. Food Reviews International, 33(2), 143–166. https://doi.org/10.1080/87559129.2016.1149861
• Bower, J., Vaishanav, S., Rawat, S., Wakte, P., & Bhusari, S. (2024). A review: Recent advances in microencapsulation technology for controlled drug delivery systems. International Journal of Advanced Research in Science, Communication and Technology, 4(1), 463–472. https://doi.org/10.48175/IJARSCT-19579
• Cao, M., Yang, F., McClements, D. J., Guo, Y., Liu, R., Chang, M., Wei, W., Jin, J., & Wang, X. (2024). Impact of dietary n-6/n-3 fatty acid ratio of atherosclerosis risk: A review. Progress in Lipid Research, 95, 101289. https://doi.org/10.1016/j.plipres.2024.101289
• Chen, Y., Sun, Y., Ding, Y., Ding, Y., Liu, S., Zhou, X., Wu, H., Xiao, J., & Lu, B. (2024). Recent progress in fish oil-based emulsions by various food-grade stabilizers: Fabrication strategy, interfacial stability mechanism and potential application. Critical Reviews in Food Science and Nutrition, 64(6), 1677–1700. https://doi.org/10.1080/10408398.2022.2118658
• Damerau, A., Mustonen, S. A., Ogrodowska, D., Varjotie, L., Brandt, W., Laaksonen, O., Tańska, M., & Linderborg, K. M. (2022). Food fortification using spray-dried emulsions of fish oil produced with maltodextrin, plant and whey proteins—Effect on sensory perception, volatiles and storage stability. Molecules, 27(11), 3553. https://doi.org/10.3390/molecules27113553
• Desai, K. G. H., & Park, H. J. (2005). Recent developments in microencapsulation of food ingredients. Drying Technology, 23(7), 1361–1394. https://doi.org/10.1081/DRT-200063478
• Drusch, S., Groß, N., & Schwarz, K. (2008). Efficient stabilization of bulk fish oil rich in long-chain polyunsaturated fatty acids. European Journal of Lipid Science and Technology, 110(4), 351–359. https://doi.org/10.1002/ejlt.200700195
• Farsi, P. F., Djazayery, A., Eshraghian, M. R., Koohdani, F., Saboor-Yaraghi, A. A., Derakhshanian, H., Zarei, M., Javanbakht, M. H., & Djalali, M. (2014). Efeito da suplementação com ômega-3 sobre a sensibilidade à insulina e aos ácidos graxos livres não esterificados (AGNE) em pacientes com diabetes tipo 2. Arquivos Brasileiros de Endocrinologia e Metabologia, 58(4), 335–340. https://doi.org/10.1590/0004-2730000002861
• Ferreira, C. D., & Nunes, I. L. (2019). Oil nanoencapsulation: development, application, and incorporation into the food market. Nanoscale Research Letters, 14, 9. https://doi.org/10.1186/s11671-018-2829-2
• Fu, Y., Wang, Y., Gao, H., Li, D., Jiang, R., Ge, L., Tong, C., & Xu, K. (2021). Associations among dietary omega-3 polyunsaturated fatty acids, the gut microbiota, and intestinal immunity. Mediators of Inflammation, 2021(1), 8879227. https://doi.org/10.1155/2021/8879227
• Geiker, N. R. W., Bertram, H. C., Mejborn, H., Dragsted, L. O., Kristensen, L., Carrascal, J. R., Bügel, S., & Astrup, A. (2021). Meat and human health—current knowledge and research gaps. Foods, 10(7), 1556. https://doi.org/10.3390/foods10071556
• Ghorbanzade, T., Jafari, S. M., Akhavan, S., & Hadavi, R. (2017). Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yogurt. Food Chemistry, 216, 146–152. https://doi.org/10.1016/j.foodchem.2016.08.022
• Hamazaki, K., Takamori, A., Tsuchida, A., Kigawa, M., Tanaka, T., Ito, M., Adachi, Y., Saito, S., Origasa, H., Inadera, H., Kishi, R., Yaegashi, N., Hashimoto, K., Mori, C., Ito, S., Yamagata, Z., Inadera, H., Kamijima, M., Nakayama, T., Iso, H., Shima, M., Hirooka, Y., Suganuma,N., Kusuhara, K., & Katoh, T. (2018). Dietary intake of fish and n-3 polyunsaturated fatty acids and risks of perinatal depression: The Japan Environment and Children’s Study (JECS). Journal of Psychiatric Research, 98, 9–16. https://doi.org/10.1016/j.jpsychires.2017.11.013
• Horn, A. F., Green-Petersen, D., Nielsen, N. S., Andersen, U., Hyldig, G., Søgaard Jensen, L. H., Horsewell, A., & Jacobsen, C. (2012). Addition of fish oil to cream cheese affects lipid oxidation, sensory stability and microstructure. Agriculture, 2(4), 359–375. https://doi.org/10.3390/agriculture2040359
• Husson, M. O., Ley, D., Portal, C., Gottrand, M., Hueso, T., Desseyn, J. L., & Gottrand, F. (2016). Modulation of host defence against bacterial and viral infections by omega-3 polyunsaturated fatty acids. Journal of Infection, 73(6), 523–535. https://doi.org/10.1016/j.jinf.2016.10.001
• Ilyasoglu, H., & El, S. N. (2014). Nanoencapsulation of EPA/DHA with sodium caseinate-gum Arabic complex and its usage in the enrichment of fruit juice. LWT, 56(2), 461–468. https://doi.org/10.1016/j.lwt.2013.12.002
• Jairoun, A. A., Shahwan, M., & Zyoud, S. H. (2020). Fish oil supplements, oxidative status, and compliance behaviour: Regulatory challenges and opportunities. PLoS ONE, 15(12), e0244688. https://doi.org/10.1371/journal.pone.0244688
• Jamshidi, A., Cao, H., Xiao, J., & Simal-Gandara, J. (2020). Advantages of techniques to fortify food products with the benefits of fish oil. Food Research International, 137, 109353. https://doi.org/10.1016/j.foodres.2020.109353
• Jokar, Y. K., Goli, M., Esfahani, M. N., Fazel, M., & Najarian, A. (2024). Microencapsulation of fish oil rich in EPA and DHA using mixture of Arabic gum and Persian gum through spray-drying technique. European Journal of Lipid Science and Technology, 126(8), 2300239. https://doi.org/10.1002/ejlt.202300239
• Kalkan, E., Keskin Çavdar, H., & Maskan, M. (2025). Health impacts and innovative extraction methods of fish oil: A review. European Journal of Lipid Science and Technology, 127(2), e202400171. https://doi.org/10.1002/ejlt.202400171
• Kapoor, B., Kapoor, D., Gautam, S., Singh, R., & Bhardwaj, S. (2021). Dietary polyunsaturated fatty acids (PUFAs): Uses and potential health benefits. Current Nutrition Reports, 10(3), 232-242. https://doi.org/10.1007/s13668-021-00363-3
• Karsli, B. (2021). Comparative analysis of the fatty acid composition of commercially available fish oil supplements in Turkey: Public health risks and benefits. Journal of Food Composition and Analysis, 103, 104105. https://doi.org/10.1016/j.jfca.2021.104105
• Kawecki, K., Stangierski, J., & Konieczny, P. (2021). An analysis of oxidative changes and the fatty acid profile in stored poultry sausages with liquid and microencapsulated fish oil additives. Molecules, 26(14), 4293. https://doi.org/10.3390/molecules26144293
• Kim, T. K., Lee, M. H., Kim, S. M., Kim, M. J., Jung, S., Yong, H. I., & Choi, Y. S. (2021). Physiochemical properties of reduced-fat duck meat emulsion systems: Effects of preemulsification with vegetable oils and duck skin. Poultry Science, 100(2), 1291–1298. https://doi.org/10.1016/j.psj.2020.10.044
• Kolanowski, W. (2024). Foods enriched with fish oil. Journal of Nutrition Science and Culinary Techniques, 1(1), 1-6.
• Korkmaz, K., & Tunçtürk, Y. (2024). Encapsulation applications and current studies in food technology. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 14(4), 1550–1561. https://doi.org/10.21597/jist.1472879
• Kumar, P., Vaishnav, A., Chauhan, S., . S., . L., Lal, J., Singh, N. S. C., & Pati, B. K. (2024). Encapsulation techniques for enhancing the stability and bioavailability of food: A review. International Journal of Advanced Biochemistry Research, 8(3S), 16–23. https://doi.org/10.33545/26174693.2024.v8.i3sa.681
• Lima, T. L. S., da Costa, G. F., Alves, R. D. N., de Araújo, C. D. L., Da Silva, G. F. G., Ribeiro, N. L., De Figueiredo, C. F. V., & De Andrade, R. O. (2022). Vegetable oils in emulsified meat products: A new strategy to replace animal fat. Food Science and Technology, 42, e103621. https://doi.org/10.1590/fst.103621
• Liu, L., Guan, X., Jiao, Q., Xu, J., Li, R., Erdogdu, F., & Wang, S. (2024). Developing combined radio frequency with water bath treatments to improve gel properties of minced chicken breast. Food and Bioprocess Technology, 17(1), 138–153. https://doi.org/10.1007/s11947-023-03127-9
• López-Pedrouso, M., Lorenzo, J. M., Gullón, B., Campagnol, P. C. B., & Franco, D. (2021). Novel strategy for developing healthy meat products replacing saturated fat with oleogels. Current Opinion in Food Science, 40, 40–45. https://doi.org/10.1016/j.cofs.2020.06.003
• Mahfoudhi, N., Isseoui, M., Rezig, L., & Ksouri, R. (2022). Enrichment of yogurt with encapsulated fish oil by complex coacervation using almond gum and gelatin as wall materials. Journal of Aquatic Food Product Technology, 31(9), 883–898. https://doi.org/10.1080/10498850.2022.2119116
• Mariamenatu, A. H., & Abdu, E. M. (2021). Overconsumption of omega-6 polyunsaturated fatty acids (pufas) versus deficiency of omega-3 pufas in modern-day diets: The disturbing factor for their “balanced antagonistic metabolic functions” in the human body. Journal of Lipids, 2021, 8848161. https://doi.org/10.1155/2021/8848161
• Moghadam, F. V., Pourahmad, R., Mortazavi, A., Davoodi, D., & Azizinezhad, R. (2019). Use of fish oil nanoencapsulated with gum Arabic carrier in low fat probiotic fermented milk. Food Science of Animal Resources, 39(2), 309–323. https://doi.org/10.5851/kosfa.2019.e25
• Murage, M. W., Muge, E. K., Mbatia, B. N., & Mwaniki, M. W. (2021). Development and sensory evaluation of omega-3-rich Nile perch fish oil-fortified yogurt. International Journal of Food Science, 2021(1), 8838043. https://doi.org/10.1155/2021/8838043
• Ngamnikom, P., Phawaphuthanon, N., Kim, M., Boonsupthip, W., Shin, I. S., & Chung, D. (2017). Fabrication of core–shell structured macrocapsules by electro-coextrusion with agar–hydrocolloid mixtures for precooked food applications: textural and release characteristics. International Journal of Food Science and Technology, 52(12), 2538–2546. https://doi.org/10.1111/ijfs.13539
• Noore, S., Rastogi, N. K., O’Donnell, C., & Tiwari, B. (2021). Novel bioactive extraction and nano-encapsulation. Encyclopedia, 1(3), 632–664. https://doi.org/10.3390/encyclopedia1030052
• Ozkan, G., Franco, P., De Marco, I., Xiao, J., & Capanoglu, E. (2019). A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications. Food Chemistry, 272, 494–506. https://doi.org/10.1016/j.foodchem.2018.07.205
• Pasini, F., Gómez-Caravaca, A. M., Blasco, T., Cvejić, J., Caboni, M. F., & Verardo, V. (2022). Assessment of lipid quality in commercial omega-3 supplements sold in the French market. Biomolecules, 12(10), 1361. https://doi.org/10.3390/biom12101361
• Patel, A., Desai, S. S., Mane, V. K., Enman, J., Rova, U., Christakopoulos, P., & Matsakas, L. (2022). Futuristic food fortification with a balanced ratio of dietary ω-3/ω-6 omega fatty acids for the prevention of lifestyle diseases. Trends in Food Science and Technology 120, 140–153. https://doi.org/10.1016/j.tifs.2022.01.006
• Pérez-Palacios, T., Ruiz-Carrascal, J., Solomando, J. C., & Antequera, T. (2019). Strategies for enrichment in ω-3 fatty acids aiming for healthier meat products. Food Reviews International, 35(5), 485–503. https://doi.org/10.1080/87559129.2019.1584817
• Perna, M., & Hewlings, S. (2023). Saturated fatty acid chain length and risk of cardiovascular disease: A systematic review. Nutrients, 15(1), 1361. https://doi.org/10.3390/biom12101361
• Pourashouri, P., Shabanpour, B., Heydari, S., & Raeisi, S. (2021). Encapsulation of fish oil by carrageenan and gum tragacanth as wall materials and its application to the enrichment of chicken nuggets. LWT, 137, 110334. https://doi.org/10.1016/j.lwt.2020.110334
• Qazi, H. J., Ye, A., Acevedo-Fani, A., & Singh, H. (2024). Delivery of encapsulated bioactive compounds within food matrices to the digestive tract: recent trends and future perspectives. Critical Reviews in Food Science and Nutrition, 1-24. https://doi.org/10.1080/10408398.2024.2353366
• Raeisi, S., Ojagh, S. M., Pourashouri, P., Salaün, F., & Quek, S. Y. (2021). Shelf-life and quality of chicken nuggets fortified with encapsulated fish oil and garlic essential oil during refrigerated storage. Journal of Food Science and Technology, 58(1), 121–128. https://doi.org/10.1007/s13197-020-04521-3
• Raeisi, S., Ojagh, S. M., Quek, S. Y., Pourashouri, P., & Salaün, F. (2019). Nano-encapsulation of fish oil and garlic essential oil by a novel composition of wall material: Persian gum-chitosan. LWT, 116, 108494. https://doi.org/10.1016/j.lwt.2019.108494
• Rahmani-Manglano, N. E., Fallahasghari, E. Z., Mendes, A. C., Andersen, M. L., Guadix, E. M., Chronakis, I. S., & García-Moreno, P. J. (2024). Oxidative stability of fish oil-loaded nanocapsules produced by electrospraying using kafirin or zein proteins as wall materials. Antioxidants, 13(9), 1145. https://doi.org/10.3390/antiox13091145
• Rahmani-Manglano, N. E., Guadix, E. M., Jacobsen, C., & García-Moreno, P. J. (2023). Comparative study on the oxidative stability of encapsulated fish oil by monoaxial or coaxial electrospraying and spray-drying. Antioxidants, 12(2), 266. https://doi.org/10.3390/antiox12020266
• Rezagholizade-shirvan, A., Soltani, M., Shokri, S., Radfar, R., Arab, M., & Shamloo, E. (2024). Bioactive compound encapsulation: Characteristics, applications in food systems, and implications for human health. Food Chemistry: X, 24, 101953. https://doi.org/10.1016/j.fochx.2024.101953
• Rhee, J. J., Kim, E., Buring, J. E., & Kurth, T. (2017). Fish consumption, omega-3 fatty acids, and risk of cardiovascular disease. American Journal of Preventive Medicine, 52(1), 10–19. https://doi.org/10.1016/j.amepre.2016.07.020
• Rohim, A., Estiasih, T., Susilo, B., & Nisa, F. C. (2024). Extraction of healthy oils from fish viscera by conventional and advanced technologies. Grasas Y Aceites, 75(2), 1999.
• Salman, H. B., Salman, M. A., & Akal, E. Y. (2022). The effect of omega-3 fatty acid supplementation on weight loss and cognitive function in overweight or obese individuals on weight-loss diet. Nutricion Hospitalaria, 39(4), 803–813. https://doi.org/10.20960/nh.03992
• Scholz-Ahrens, K. E., Ahrens, F., & Barth, C. A. (2020). Nutritional and health attributes of milk and milk imitations. European Journal of Nutrition, 59(1), 19–34. https://doi.org/10.1007/s00394-019-01936-3
• Selim, K. A., Alharthi, S. S., Abu El-Hassan, A. M., Elneairy, N. A., Rabee, L. A., & Abdel-Razek, A. G. (2021). The effect of wall material type on the encapsulation efficiency and oxidative stability of fish oils. Molecules, 26(20), 6109. https://doi.org/10.3390/molecules26206109
• Serfert, Y., Drusch, S., & Schwarz, K. (2010). Sensory odour profiling and lipid oxidation status of fish oil and microencapsulated fish oil. Food Chemistry, 123(4), 968–975. https://doi.org/10.1016/j.foodchem.2010.05.047
• Shanuke, D. S., Edirisinghe, E. M. R. K. B., Marapana, R. A. U. J., & Hettiarachi, S. (2025). Development of omega-3 fortified stirred yoghurt with enhanced sensory and oxidative qualities through the addition of fish oil nanoemulsion and fruits. International Journal of Food Science and Technology, 60(1), vvae034. https://doi.org/10.1093/ijfood/vvae034
• Shin, D. M., Kim, D. H., Yune, J. H., Kwon, H. C., Kim, H. J., Seo, H. G., & Han, S. G. (2019). Oxidative stability and quality characteristics of duck, chicken, swine and bovine skin fats extracted by pressurized hot water extraction. Food Science of Animal Resources, 39(3), 446–458. https://doi.org/10.5851/kosfa.2019.e41
• Silva Sales, I. da, Jesus Freitas, de T., Barbosa Schappo, F., Aparecida Souza Machado, B., Nunes, I. L., & Duarte Ferreira Ribeiro, C. (2023). Edible and essential oils nanoparticles in food: a review on the production, characterization, application, stability, and market scenario. Critical Reviews in Food Science and Nutrition, 64(33), 12420-12447. https://doi.org/10.1080/10408398.2023.2252067
• Solomando, J. C., Antequera, T., & Perez-Palacios, T. (2020). Evaluating the use of fish oil microcapsules as omega-3 vehicle in cooked and dry-cured sausages as affected by their processing, storage and cooking. Meat Science, 162, 108031. https://doi.org/10.1016/j.meatsci.2019.108031
• Soyuçok, A., Kılıç, B., & Başyiğit kılıç, G. (2019). Et ürünlerinde enkapsülasyon teknolojisinin kullanımı [Use of Encapsulation Technology in Meat Products]. Mehmet Akif Ersoy Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 10(1), 102–110. https://doi.org/10.29048/makufebed.530102
• Sprague, M., Cooper, S., Tocher, D. R., & Betancor, M. B. (2018). Encapsulated Fish Oil Products Available in the UK Meet Regulatory Guidelines With Respect to EPA + DHA Contents and Oxidative Status. European Journal of Lipid Science and Technology, 120(10), 1800105. https://doi.org/10.1002/ejlt.201800105
• Stangierski, J., Rezler, R., Kawecki, K., & Peplińska, B. (2020). Effect of microencapsulated fish oil powder on selected quality characteristics of chicken sausages. Journal of the Science of Food and Agriculture, 100(5), 2043–2051. https://doi.org/10.1002/jsfa.10226
• Subasri, G., Ram Kumar, S., & Gayathri, H. (2024). Advances in microencapsulation: From techniques to applications. In Futuristic Trends in Pharmacy & Nursing IIP Series, Volume 3, Book 19 (pp. 213–223). Iterative International Publishers.
• Sun, M., Li, X., McClements, D. J., Xiao, M., Chen, H., Zhou, Q., Xu, S., Chen, Y., & Deng, Q. (2022). Reducing off-flavors in plant-based omega-3 oil emulsions using interfacial engineering: Coating algae oil droplets with pea protein/flaxseed gum. Food Hydrocolloids, 122, 107069. https://doi.org/10.1016/j.foodhyd.2021.107069
• Sun, R., Lu, J., & Nolden, A. (2021). Nanostructured foods for improved sensory attributes. Trends in Food Science and Technology, 108, 281–286. https://doi.org/10.1016/j.tifs.2021.01.011
• Te Morenga, L., & Montez, J. M. (2017). Health effects of saturated and trans-fatty acid intake in children and adolescents: Systematic review and meta-analysis. PLOS ONE, 12(11), e0186672. https://doi.org/10.1371/journal.pone.0186672
• Thakur, P., Kumari, P., Mahendra Sonawane, S., & Kumar Rao, A. (2024). Microencapsulation in pharmaceutical science: unveiling the limitations, methods, and applications of microspheres, microcapsules, and microparticles. In Novel Drug Delivery System from Fundamental Principles to Advanced Applications (pp. 46–72). Iterative International Publishers.
• Timilsena, Y. P., Haque, Md. A., & Adhikari, B. (2020). Encapsulation in the food industry: A brief historical overview to recent developments. Food and Nutrition Sciences, 11(06), 481–508. https://doi.org/10.4236/fns.2020.116035
• Tung, K. T. S., Wong, R. S., & Mak, R. T. W. (2023). Maternal n-3 PUFA intake during pregnancy and perinatal mental health problems: A systematic review of recent evidence. Current Nutrition Reports, 12(3), 426–438. https://doi.org/10.1007/s13668-023-00484-x
• Van Blarigan, E. L., Fuchs, C. S., Niedzwiecki, D., Ye, X., Zhang, S., Song, M., Saltz, L. B., Mayer, R. J., Mowat, R. B., Whittom, R., Hantel, A., Benson, A., Atienza, D., Messino, M., Kindler, H., Venook, A., Ogino, S., Giovannucci, E. L., & Meyerhardt, J. A. (2018). Marine v-3 polyunsaturated fatty acid and fish intake after colon cancer diagnosis and survival: CALGB 89803 (Alliance). Cancer Epidemiology Biomarkers and Prevention, 27(4), 438–445. https://doi.org/10.1158/1055-9965.EPI-17-0689
• Van Lent, D. M., Egert, S., Wolfsgruber, S., Kleineidam, L., Weinhold, L., Wagner-Thelen, H., Maier, W., Jessen, F., Ramirez, A., Schmid, M., Scherer, M., Riedel-Heller, S. G., & Wagner, M. (2021). Eicosapentaenoic acid is associated with decreased incidence of Alzheimer’s dementia in the oldest old. Nutrients, 13(2), 461. https://doi.org/10.3390/nu13020461
• Wei, B. Z., Li, L., Dong, C. W., Tan, C. C., & Xu, W. (2023). The relationship of omega-3 fatty acids with dementia and cognitive decline: Evidence from prospective cohort studies of supplementation, dietary intake, and blood markers. American Journal of Clinical Nutrition, 117(6), 1096–1109. https://doi.org/10.1016/j.ajcnut.2023.04.001
• Yan, C., & Kim, S. R. (2024). Microencapsulation for pharmaceutical applications: A review. ACS Applied Bio Materials, 7(2), 692–710. https://doi.org/10.1021/acsabm.3c00776
• Yang, M., Li, L., Zhu, X., Liang, L., Chen, J., Cao, W., Liu, W., Duan, X., Ren, G., & Liu, Z. (2024a). Microencapsulation of fish oil by spray drying, spray freeze-drying, freeze-drying, and microwave freeze-drying: Microcapsule characterization and storage stability. Journal of Food Science, 89(6), 3276–3289. https://doi.org/10.1111/1750-3841.17098
• Yang, J., Ciftci, D., & Ciftci, O. N. (2024b). Fortification of milk with omega-3 fatty acids using novel bioactive-carrier hollow solid lipid micro- and nanoparticles for improved omega-3 stability and bioaccessibility. ACS Food Science and Technology, 4(4), 813–820. https://doi.org/10.1021/acsfoodscitech.3c00141
• Yeşilsu, A. F. (2023). A review: Use of plants for antioxidant purposes in fish oil microencapsulation. Aquatic Food Studies, 3(2), AFS210. https://doi.org/10.4194/afs210
• Yıldız-Turp, G., & Serdaroglu, M. (2012). Partial substitution of beef fat with hazelnut oil in emulsion type sausages: Effects on chemical, physical and sensorial quality. Journal of Food Technology, 10(2), 32–38. https://doi.org/10.36478/jftech.2012.32.38