Flaxseed-based fortification approaches for nutritional and functional improvement of foods.

IF 1.8 4区农林科学 Q3 CHEMISTRY, APPLIED

Food Science and Technology International Pub Date : 2026-09-04 DOI:10.1177/10820132261485007

Asavari Anirudha Joshi, Pramod Dattatray Farde, Arulthambi Luke Rathnakumar, Mulpuri Sujatha, Anand Arvind Zanwar

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引用次数: 0

Abstract

Imbalanced dietary intake of omega-6 and omega-3 fatty acids is increasingly associated with the incidence of chronic metabolic disorders. As the richest plant-based source of alpha-linolenic acid, flaxseed offers an effective strategy to improve the dietary omega-6: omega-3 ratio and thereby support metabolic health. In addition to omega-3 fatty acids, flaxseed is good source of lignans, proteins, micronutrients and mucilage, imparting broad nutritional and functional significance. This review synthesizes recent advances in flaxseed-based fortification strategies and food product development aimed at enhancing both nutritional and functional quality. Specifically, applications in blended edible oils, dairy and meat products, bakery formulations, cereal bars, mucilage and emulsions are examined with respect to improved bioavailability and consumer health benefits. The discussion further addresses opportunities for industrial value-addition and product diversification, positioning flaxseed as a highly promising ingredient in functional foods and nutraceutical formulations. This is a narrative review wherein literature survey was conducted from 2001 from PubMed, PubMed Central, Google Scholar, Web of Science and Scopus along with books and book chapters.

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以亚麻籽为基础的食品营养和功能改善强化方法。

饮食摄入不平衡的omega-6和omega-3脂肪酸与慢性代谢紊乱的发病率日益相关。作为α -亚麻酸最丰富的植物来源，亚麻籽提供了一种有效的策略来改善饮食中的omega-6: omega-3比例，从而支持代谢健康。除了omega-3脂肪酸外，亚麻籽还是木脂素、蛋白质、微量营养素和粘液的良好来源，具有广泛的营养和功能意义。本文综述了以亚麻籽为基础的强化策略和食品开发的最新进展，旨在提高营养和功能质量。具体地说，在混合食用油、乳制品和肉制品、烘焙配方、谷物棒、黏液和乳剂方面的应用，研究了提高生物利用度和对消费者健康的益处。讨论进一步讨论了工业增值和产品多样化的机会，将亚麻籽定位为功能性食品和营养保健品配方中非常有前途的成分。这是一篇叙述性的综述，其中包括2001年以来从PubMed， PubMed Central， b谷歌Scholar， Web of Science和Scopus以及书籍和书籍章节进行的文献调查。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Science and Technology International 工程技术-食品科技

CiteScore

5.80

自引率

4.30%

发文量

审稿时长

18-36 weeks

期刊介绍： Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).