Iron is a vital micronutrient for biological systems. Lack of iron can lead to serious health problems and reduced well-being. One way to ensure adequate iron intake is to enrich foods with this mineral. However, iron can also affect food quality and nutrition by causing oxidative damage to lipids. The objective of the thesis was to explore how different methods of encapsulating iron can help prevent lipid oxidation in food emulsions. These findings are important in highlighting the key factors that need to be considered in designing iron encapsulates for real dietary supplement applications and in a clear comparison of literature data on lipid oxidation.