From Fish Waste to Stable Omega‐3 Bioactive Lipids: Encapsulation Strategies and a Conceptual Framework for Antioxidant and Antimicrobial Functional Food Fortification

ABSTRACT

Valorization of fish processing waste into high‐value omega‐3 bioactive lipids represents a sustainable strategy for the development of functional foods. However, the incorporation of long‐chain polyunsaturated fatty acids (PUFAs), such as EPA and DHA, is constrained by oxidative instability, off‐flavor formation, and poor water solubility. This review critically integrates advanced encapsulation technologies with mechanistic insights into their roles in enhancing lipid stability, modulating gastrointestinal release, and improving bioavailability within diverse food matrices. Encapsulation systems not only protect PUFAs during processing and storage but also enable controlled release, thereby enhancing physiological uptake. In addition, fish oil‐derived lipids exhibit antioxidant properties through modulation of oxidative pathways and antimicrobial effects through membrane disruption and metabolic interference. A conceptual framework for the design of fortified foods is proposed, emphasizing controlled release, synergistic interactions with food components, and sustained biological functionality. By linking mechanistic understanding with practical formulation strategies, this review provides a comprehensive roadmap for the effective and safe utilization of fish waste‐derived omega‐3 lipids in next‐innovative functional foods.