Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Related Concept Videos

Structure of Lipids

Structure of Lipids

Lipids include a diverse group of compounds that are largely nonpolar in nature. This is because they are hydrocarbons that include mostly nonpolar carbon-carbon or carbon-hydrogen bonds. Non-polar molecules are hydrophobic (“water fearing”), or insoluble in water. Lipids perform many different functions in a cell. Cells store energy for long-term use in the form of fats. Lipids also provide insulation from the environment for plants and animals. For example, they help keep aquatic birds and...

Lipids: Dietary Sources and Requirements

Lipids: Dietary Sources and Requirements

Lipids are an essential component of a balanced human diet. Triglycerides, which make up the majority of dietary lipids, are found in both saturated fats—commonly present in meat, dairy products, and certain tropical plants like coconut, and hydrogenated oils such as margarine and baking shortenings (trans fats)—and unsaturated fats, which are abundant in seeds, nuts, olive oil, and most vegetable oils. The main sources of cholesterol include egg yolks, various meats and organ meats, shellfish,...

Probiotics

Probiotics

Probiotics are live, non-pathogenic microorganisms that confer health benefits by modulating the gut microbiota. The human gastrointestinal tract harbors a complex microbial ecosystem, and the balance of this microbiota is crucial for digestive and systemic health. Among the most extensively studied and utilized probiotics are species formerly classified within the genera Lactobacillus and Bifidobacterium. These organisms not only naturally colonize the human gut but are also consumed through...

Lipid Digestion

Lipid Digestion

Lipids are large molecules that are generally not water-soluble. Since most of the digestive enzymes in the human body are water-based, there are specific steps the body must take to break down lipids and make them available for use.

Essential Minerals for Bone Health

Essential Minerals for Bone Health

The minerals contained in all of the food we consume are essential for our organ systems. However, certain essential minerals, such as calcium, phosphorus, magnesium, manganese, and fluoride, largely affect bone health.
Calcium and Phosphorus
Calcium is a critical component of bones, especially in the form of calcium phosphate and calcium carbonate. Since the body cannot make calcium, it must be obtained from the diet. However, calcium cannot be absorbed from the small intestine without...

Proteins: Dietary Sources and Requirements

Proteins: Dietary Sources and Requirements

Consuming animal-based products offers high-quality proteins that contain optimal levels and combinations of essential amino acids, crucial for tissue repair and growth. Foods like eggs, milk, fish, and most meats are a source of complete proteins. Legumes and cereals are abundant in proteins; however, they typically lack a full range of essential amino acids. As a result, they are considered incomplete protein sources. Some plant sources like soybeans, quinoa, and amaranth do contain complete...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by

Same author

Temperature-Dependent Binding of Forxiga to Human Serum Albumin: Fluorescence, Competitive Displacement and Thermodynamic Analysis.

Current issues in molecular biology·2026

Same author

Chemical Composition and Biological Activities of Bulgarian Thyme (<i>Thymus callieri</i> Borbás ex Velen) and Summer Savory (<i>Satureja hortensis</i> L.) Essential Oils.

Current issues in molecular biology·2026

Same author

Modern Fluorescence Strategies for Honey Characterization: Analytical Advances, Emerging Technologies, Methodological Challenges, and Future Perspectives.

Foods (Basel, Switzerland)·2026

Same author

Biogenic Synthesis, Structural Characterization, and Biological Evaluation of Nanoparticles Derived from <i>Chlorella vulgaris</i> Ethanolic Extract.

Nanomaterials (Basel, Switzerland)·2026

Same author

Physicochemical Characteristics, Phenolic Profile, Antioxidant Potential, and Antimicrobial Activity of Bulgarian Summer Savory (<i>Satureja hortensis</i> L.).

Current issues in molecular biology·2026

Same author

Chemical Characteristics and Biological Potential of <i>Prunus laurocerasus</i> Fruits.

Life (Basel, Switzerland)·2025

Same journal

The Potential for Bioactive Peptide Production in a Fermented Dairy Beverage Based on Chickpea Water Extract Using Proteolytic Lactic Acid Bacteria.

Foods (Basel, Switzerland)·2026

Same journal

Influence of Protein Concentration on Heat-Induced Fouling of Oat Drink.

Foods (Basel, Switzerland)·2026

Same journal

Microalgae as Future Foods: Unlocking Their Potential and Overcoming Barriers to Market Adoption and Commercialization.

Foods (Basel, Switzerland)·2026

Same journal

Effect of High-Intensity Ultrasound and Calcium Chelation on Functional Properties of Casein Micelles.

Foods (Basel, Switzerland)·2026

Same journal

GC-MS and GC-IMS Based Metabolomics Combined with Cellular Assays to Characterize Volatile Compounds and Pharmacological Activity of <i>Lysimachia foenum-graecum</i> Hance from Different Origins.

Foods (Basel, Switzerland)·2026

Same journal

Research on the Potential Mechanism of Guanine Nucleotides Enhancing the Tolerance of <i>Lactiplantibacillus plantarum</i> Y12.

Foods (Basel, Switzerland)·2026

See all related articles

Search research articles

Related Experiment Video

Updated: May 14, 2026

Dietary Supplementation of Polyunsaturated Fatty Acids in Caenorhabditis elegans

Dietary Supplementation of Polyunsaturated Fatty Acids in Caenorhabditis elegans

Published on: November 29, 2013

Yogurt Enriched with Omega-3 Fatty Acids.

Milena Savatinova¹, Mihaela Ivanova¹, Krastena Nikolova²

¹Department of Technology of Milk and Dairy Products, University of Food Technologies, 26 Maritsa Blvd., 4002 Plovdiv, Bulgaria.

Foods (Basel, Switzerland)

|May 13, 2026

Summary

This summary is machine-generated.

This study developed omega-3 enriched yogurt using chia, cod liver, and algal oils. Encapsulation maintained quality, showing potential for healthier dairy products with improved nutritional value.

Keywords:

alginate beads dairy products foods enriched with omega-3 fatty acids marine oil omega-3 enrichment storage stability vegetable oils

More Related Videos

Valorization of the Red Seaweed Gracilaria gracilis Through a Biorefinery Approach

Valorization of the Red Seaweed Gracilaria gracilis Through a Biorefinery Approach

Published on: November 21, 2023

A Clinical Trial Assessing the Safety, Efficacy, and Delivery of Olive-Oil-Based Three-Chamber Bags for Parenteral Nutrition

A Clinical Trial Assessing the Safety, Efficacy, and Delivery of Olive-Oil-Based Three-Chamber Bags for Parenteral Nutrition

Published on: September 20, 2019

Related Experiment Videos

Last Updated: May 14, 2026

Dietary Supplementation of Polyunsaturated Fatty Acids in Caenorhabditis elegans

Dietary Supplementation of Polyunsaturated Fatty Acids in Caenorhabditis elegans

Published on: November 29, 2013

Valorization of the Red Seaweed Gracilaria gracilis Through a Biorefinery Approach

Valorization of the Red Seaweed Gracilaria gracilis Through a Biorefinery Approach

Published on: November 21, 2023

A Clinical Trial Assessing the Safety, Efficacy, and Delivery of Olive-Oil-Based Three-Chamber Bags for Parenteral Nutrition

A Clinical Trial Assessing the Safety, Efficacy, and Delivery of Olive-Oil-Based Three-Chamber Bags for Parenteral Nutrition

Published on: September 20, 2019

Area of Science:

Food Science
Dairy Technology
Nutritional Science

Background:

Yogurt is a popular fermented dairy product.
Omega-3 fatty acids are essential for health.
Enriching yogurt with omega-3s offers a novel nutritional approach.

Purpose of the Study:

To develop omega-3 enriched yogurt using various oil sources.
To evaluate the impact of encapsulated oils on yogurt quality.
To assess the potential of enriched yogurt as a functional food.

Main Methods:

Production of four yogurt types: control and three enriched with chia, cod liver, or algal oil.
Pre-encapsulation of oils in alginate beads to prevent oxidation.
Evaluation of oxidative stability, fatty acid profile, physicochemical, textural, and sensory properties over 14 days.

Main Results:

Encapsulated oils did not significantly alter titratable acidity, pH, water-holding capacity, antioxidant activity, or microbial parameters.
Significant differences in texture and sensory attributes were noted among enriched yogurts.
Chia oil yogurt showed the highest oxidative stability, followed by algal oil; cod liver oil had the lowest stability, but all remained acceptable.
Specific quantities of each enriched yogurt were determined to meet daily omega-3 recommendations.

Conclusions:

Omega-3 enriched yogurts can be successfully developed using encapsulated oils.
Encapsulation effectively preserves sensory and quality attributes.
Enriched yogurts present a viable option for increasing dietary omega-3 intake and enhancing nutritional value.