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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 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.
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.
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