Sustainable Omega-3 Foods: Fish, Vegetable and Innovative Sources

Dear Colleagues,

The beneficial role of omega-3 polyunsaturated fatty acid (PUFA) in human health is widely recognised. Marine products, in particular fish and algae, are unique sources of eicosapentaenoic acid (EPA, 20:5 n-3) and docosahexaenoic acid (DHA, 22:6 n-3), while vegetables and fruits are good sources of α-linolenic acid (ALA, 18:3 n-3). However, despite increasing demand for health-promoting foods, diets low in seafood and vegetables remain prevalent. This situation has led to the development of foods enriched or supplemented with mega-3 PUFA, such as dairy products (milk and yogurts), bread and meat (chicken, pork and beef). For these reasons, and with the ONU 2030  goals “Establish Good Health and Well-Being” and “Influence Responsible Consumption and Production” in mind, it is of extreme importance to devote particular attention to recent innovations in the field of healthy food.  The aim of this Special Issue is to gather the most advanced research on naturally rich and enriched omega-3 PUFA foods, focusing on ingredients and product prototypes that could contribute to sustainable diets. Conventional and alternative sources of omega-3 PUFA (e.g., plant-based, microbe-based, marine-based (fish, algae, invertebrates), animal-based, insect-based), as well as the processing or production technologies, will be considered to improve the knowledge on the characteristics of each source of omega-3 PUFA, including the nutritional quality (e.g., bioavailability, bioaccessibility, bioactivity) and sensory properties. In addition, studies on the storage and shelf life of the products will be considered in order to obtain comprehensive knowledge about omega-3 foods. Researchers are invited to contribute to this Special Issue by submitting original research articles or reviews.

Dr. Amparo Goncalves
Dr. Narcisa Maria Bandarra
Guest Editors

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