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Food Chem. 2019 May 1;279:389-400. doi: 10.1016/j.foodchem.2018.12.026. Epub 2018 Dec 13.

Impact of Nannochloropsis sp. dosage form on the oxidative stability of n-3 LC-PUFA enriched tomato purees.

Author information

1
KU Leuven Kulak, Research Unit Food & Lipids, E. Sabbelaan, 8500 Kortrijk, Belgium; Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium. Electronic address: lore.gheysen@kuleuven.be.
2
KU Leuven Kulak, Research Unit Food & Lipids, E. Sabbelaan, 8500 Kortrijk, Belgium. Electronic address: nele.lagae@student.kuleuven.be.
3
KU Leuven Technology Campus Ghent, Laboratory of Enzyme, Fermentation and Brewing Technology, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium. Electronic address: jolien.devaere@kuleuven.be.
4
KU Leuven Technology Campus Ghent, Laboratory of Enzyme, Fermentation and Brewing Technology, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium. Electronic address: koen.goiris@kuleuven.be.
5
KU Leuven, Department of Biosystems, MeBioS Division, Kasteelpark Arenberg 30, 3001 Leuven, Belgium; University of Antwerp, Department of Engineering Management, Prinsstraat 13, 2000 Antwerpen, Belgium. Electronic address: peter.goos@kuleuven.be.
6
Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium; KU Leuven, Laboratory of Food Technology, Kasteelpark Arenberg 22 Box 2457, 3001 Leuven, Belgium. Electronic address: tom.bernaerts@kueluven.be.
7
Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium; KU Leuven, Laboratory of Food Technology, Kasteelpark Arenberg 22 Box 2457, 3001 Leuven, Belgium. Electronic address: ann.vanloey@kuleuven.be.
8
KU Leuven Technology Campus Ghent, Laboratory of Enzyme, Fermentation and Brewing Technology, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium. Electronic address: luc.decooman@kuleuven.be.
9
KU Leuven Kulak, Research Unit Food & Lipids, E. Sabbelaan, 8500 Kortrijk, Belgium; Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium. Electronic address: imogen.foubert@kuleuven.be.

Abstract

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.

KEYWORDS:

Biomass; Food application; Incorporation form; Microalgae; Oil; Processing

PMID:
30611505
DOI:
10.1016/j.foodchem.2018.12.026
[Indexed for MEDLINE]

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