Abstract There is great enthusiasm for augmenting dietary consumption of omega-3 polyunsaturated fatty acids (PUFAs) because there is increased realization of their medical benefits in curtailing metabolic and cardiovascular disorders. Although common sources, the fish oils, are well-known, issues concerning acceptability and accessibility have inspired studies on vegetarian sources of the omega-3 s, e.g., flaxseed, chia seeds, and walnuts. This review critically assesses new strategies for adding these plant-based omega-3 fatty acids to milk and milk products in order to enhance the nutritional value of widely consumed dairy products. We present a detailed evaluation of different fortification methods, such as homogenisation, nano-emulsions, and microencapsulation, and their effect on the stability, bioavailability, and sensory properties of the resultant dairy products. The well-documented role of omega-3 fatty acids in maintaining heart health and regulating inflammatory reactions is also brought to the fore in this article, as is the potential of fortified milk to prevent cardiovascular diseases and other metabolic disorders. To encourage more efficient and health-promoting food sources for populations across the globe, this review characterizes existing study gaps and study opportunities in the future by addressing the benefits and limitations of plant-based omega-3 fortification of dairy. Taken in aggregate, results indicate that fortification with omega-3 possesses promising potential as an efficient intervention to enhance intake and public health benefits.
Ashraf et al. (Mon,) studied this question.