Impact of processing on n-3 LC-PUFA in model systems enriched with microalgae
Impact of processing on n-3 LC-PUFA in model systems enriched with microalgae
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DOI：
10.1016/j.foodchem.2018.06.112
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发表时间：
2018-12-01
期刊：
影响因子：
8.8
通讯作者：
Foubert, Imogen
中科院分区：
文献类型：
--
作者：
Gheysen, Lore;Bernaerts, Tom;Foubert, Imogen
微藻已经显示出它们作为n-3 LC-PUFA的替代来源的潜力。在这项研究中，5种不同的微藻（等鞭金藻，微拟球藻，Phaeodactylum，紫球藻和Schizochytrium）被添加到酸性模型系统中，并筛选它们在酸性食品基质中的潜在用途。通过分析n-3 LC PUFA、游离脂肪酸、类胡萝卜素、脂质聚合物和氧化稳定性的量，研究了机械和热处理对模型系统的影响。观察到n-3 LC PUFA（有限）减少。热变化与游离脂肪酸的存在相结合似乎是导致这种减少的因素。此外，富含光合自养微藻的模型系统的氧化稳定性显着高于那些富含异养微藻。因此，可以得出结论，在初始游离脂肪酸含量低的光自养微藻是一个有前途的来源n-3 LC PUFA在热加工酸性食品系统。
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.