Impact of Nannochloropsis sp. dosage form on the oxidative stability of n-3 LC-PUFA enriched tomato purees. (1st May 2019)

• Record Type: Journal Article
• Authors: Gheysen, Lore; Lagae, Nele; Devaere, Jolien; Goiris, Koen; Goos, Peter; Bernaerts, Tom; Van Loey, Ann; De Cooman, Luc; Foubert, Imogen
• Is Part Of: Food chemistry. Volume 279(2019)
• Page Start: 389
• Page End: 400
• Publication Date: 2019-05-01
• Subjects: AVOC algal volatile organic compounds -- DHA docosahexaenoic acid -- EPA eicosapentaenoic acid -- FFA free fatty acids -- GAE gallic acid equivalents -- n-3 LC-PUFA omega-3 long chain poly-unsaturated fatty acids; Microalgae -- Oil -- Biomass -- Incorporation form -- Processing -- Food application; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2018.12.026
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Nannochloropsis biomass was the preferable n-3 LC-PUFA delivery system. Better performance of Nannochloropsis dosage form compared to commercial source. Antioxidants in tomato puree were insufficient to prevent fish oil from lipid oxidation. 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.