log in
[ meld een fout in dit record ]mandje (0): toevoegen | toon Print deze pagina
Impact of processing on n-3 LC-PUFA in model systems enriched with microalgae
Gheysen, L.; Bernaerts, T.; Bruneel, C.; Goiris, K.; Van Durme, J.; Van Loey, A.; De Cooman, L.; Foubert, I. (2018). Impact of processing on n-3 LC-PUFA in model systems enriched with microalgae. Food Chemistry 268: 441-450. https://dx.doi.org/10.1016/j.foodchem.2018.06.112
In: Food Chemistry. Elsevier: London. ISSN 0308-8146; e-ISSN 1873-7072
Peer reviewed article  
Beschikbaar in  Auteurs 
Trefwoord
    Marien/Kust
Author keywords
    Microalgae; n-3 LC-PUFA; Endogenous antioxidant; High pressurehomogenization; Pasteurization; Food application
Auteurs  Top 
  • Gheysen, L.
  • Bernaerts, T.
  • Bruneel, C.
  • Goiris, K., meer
  • Van Durme, J.
  • Van Loey, A.
  • De Cooman, L.
  • Foubert, I., meer
Abstract
    Microalgae have already shown their potential as an alternative source of n-3 LC-PUFA. In this study, 5 different microalgal species (Isochrysis, Nannochloropsis, Phaeodactylum, Porphyridium and Schizochytrium) were added to an acidic model system and screened on their potential use in acidic food matrices. The impact of mechanical and thermal processing on the model systems was studied by analyzing the amount of n-3 LC-PUFA, free fatty acids, carotenoids, lipid polymers and the oxidative stability. A (limited) reduction of n-3 LC-PUFA was observed. Thermal alterations combined with the presence of free fatty acids seemed to be the causing factor for this decrease. Furthermore, the oxidative stability of model systems enriched with photoautotrophic microalgae was significantly higher than of those enriched with heterotrophic microalgae. It can therefore be concluded that photoautotrophic microalgae low in initial free fatty acid content are a promising source of n-3 LC-PUFA in thermally processed acidic food systems.
Alle informatie in het Integrated Marine Information System (IMIS) valt onder het VLIZ Privacy beleid Top | Auteurs