ReviewFrontiers in nutrition2026
Development of functional foods with stable encapsulated docosahexaenoic acid.
Review in Frontiers in nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
1 citing paper in PubMed.
- Sustainable microalgae-based Docosahexaenoic Acid-Silver nanoparticles for biomedical applications.Frontiers in bioengineering and biotechnology · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Docosahexaenoic acid (DHA), an omega-3 long-chain polyunsaturated fatty acid, plays a pivotal role in human health, especially related to neurological development, cardiovascular health, and anti-inflammatory activities. However, its use in functional food products is hindered by susceptibility to oxidation and poor stability during processing and storage. This review describes recent advances in biotechnology to address these issues by using encapsulation methods that can enhance DHA's stability and bioavailability. Firstly, DHA's structural characteristics, food sources, and health advantages are discussed followed by challenges in incorporating DHA into functional foods. Encapsulation offers significant advantages, including enhanced oxidative stability, extended shelf life, controlled release, and improved sensory acceptance, thereby enabling broader application of DHA in diverse functional food products. Different encapsulation strategies, such as microencapsulation, nanoencapsulation, and emulsion systems, are discussed. The review also highlights strategies for enhanced DHA encapsulation as well as applications for functional food focused on microalgae-based DHA products used in foods and raw materials.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.