Impact of Nannochloropsis sp. dosage form on the oxidative stability of n-3 LC-PUFA enriched tomato purees.
Biomass
Food application
Incorporation form
Microalgae
Oil
Processing
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
01 May 2019
01 May 2019
Historique:
received:
20
08
2018
revised:
06
12
2018
accepted:
10
12
2018
entrez:
7
1
2019
pubmed:
7
1
2019
medline:
12
2
2019
Statut:
ppublish
Résumé
Microalgae are a sustainable alternative source of n-3 LC-PUFA that can be incorporated into the food chain either via the incorporation of the (intact or disrupted) biomass or by the incorporation of the oil extracted from the biomass. However, the impact of the dosage form on the enrichment of food products with n-3 LC-PUFA and their oxidative stability has never been described before. This study aims to contribute more insight on the impact of the dosage form of the photoautotrophic microalga Nannochloropsis in enriched tomato puree. Three different dosage forms of Nannochloropsis were compared to commercial fish oil and analyzed for their amount of n-3 LC-PUFA, lipid oxidation products, antioxidants and free fatty acids. Tomato purees supplemented with dosage forms derived from Nannochloropsis showed higher oxidative stability than those supplemented with commercial fish oil. The highest oxidative stability was observed for purees supplemented with Nannochloropsis biomass irrespective of whether it was pre-disrupted.
Identifiants
pubmed: 30611505
pii: S0308-8146(18)32121-6
doi: 10.1016/j.foodchem.2018.12.026
pii:
doi:
Substances chimiques
Fatty Acids, Nonesterified
0
Fatty Acids, Omega-3
0
Fish Oils
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
389-400Informations de copyright
Copyright © 2018 Elsevier Ltd. All rights reserved.