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

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.