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8781206 
Journal Article 
Yogurts supplemented with lipid emulsions rich in omega-3 fatty acids: New insights into the fortification, microencapsulation, quality properties, and health-promoting effects 
Gumus, C; Gharibzahedi, S 
2021 
1 
Trends in Food Science and Technology
ISSN: 0924-2244 
Elsevier 
110 
Elsevier 
267-279 
English 
WOS:000632793700003 
Background: There is a growing market share for popular food products with healthier nutrient profiles. A high industrial tendency has been recently arisen to develop yogurts and yogurt-like products supplemented with omega-3 fatty acids (O-3FAs). The emulsion systems are interesting platforms to encapsulate O-3FAs into these functional foods with high bioavailability. Regular intake of O-3FAs-enriched yogurts is a value-added strategy for improving human health with a remarkable reduction in the progression risk of infectious diseases. pe and approach: The fundamental knowledge and current status of micro/nano-emulsion structures and microcapsules containing functional polyunsaturated fatty acid-rich oils to fortify yogurts were overviewed. Physicochemical, rheological, microbial, and sensorial characteristics of these dairy products containing O-3FAsloaded emulsions/microcapsules were discussed with a particular emphasis on bioavailability mechanisms, as well as nutritional and therapeutic effects. Some innovative, practical solutions were also proposed to improve the enrichment process, product quality, and health benefits. Key findings and conclusions: The most important O-3FAs sources to fortify yogurt products are fish, flaxseed, and algal oils. The ultrasonication and high-pressure homogenization can adequately form physicochemically stable micro/nanoemulsions containing O-3FAs. The encapsulation techniques of freeze-drying and spray-drying are frequently utilized to produce O-3FAs-loaded microspheres with the best oxidative stability, encapsulation yield and efficiency, wettability, flowability, and color characteristics. The yogurt fortification with microcapsules and emulsion systems entrapping O-3FAs compared to free oils results in the superior rheological, water-holding capacity, and textural attributes with a lower oxidation and syneresis rate. However, the sensory quality of fortified yogurts should be improved. The yogurt enrichment not only increases the bioavailability of functional fatty acid-rich oils but also reduces the serum lipidemic profile and obesity-related risk factors. Further clinical studies are needed to comprehensively support the production of evidence-based heathy-functional yogurt products with O-3FAs. 
Yogurt; ?-3 fatty acids; Nanoemulsion; Encapsulation; Functionality; Bioavailability; IN-WATER EMULSIONS; DIETZIA-NATRONOLIMNAEA HS-1; POLYUNSATURATED FATTY-ACIDS; CONJUGATED LINOLEIC-ACID; FLAXSEED OIL-EMULSIONS; SALVIA-HISPANICA-L.; FISH-OIL; OMEGA-3 NANOEMULSION; OXIDATIVE STABILITY; WHEY-PROTEIN