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Impact of processing on n-3 LC-PUFA in model systems enriched with microalgae
Lore Gheysen1, Tom Bernaerts2, Charlotte Bruneel1
1KU 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.
Food Chemistry
|August 2, 2018
Summary
Photoautotrophic microalgae are a promising source of omega-3 long-chain polyunsaturated fatty acids (LC-PUFA) for acidic foods. Processing can reduce LC-PUFA, but specific microalgae show better stability.
Area of Science:
- Food Science
- Marine Biotechnology
- Nutritional Biochemistry
Background:
- Microalgae are recognized for their potential as sustainable sources of omega-3 long-chain polyunsaturated fatty acids (LC-PUFA).
- Investigating microalgal suitability in acidic food matrices requires understanding processing impacts on valuable fatty acids.
- Specific microalgal strains may offer superior stability and functionality in food applications.
Purpose of the Study:
- To screen five microalgal species for their potential in acidic food matrices.
- To evaluate the impact of mechanical and thermal processing on n-3 LC-PUFA content and oxidative stability.
- To compare the efficacy of photoautotrophic versus heterotrophic microalgae in food systems.
Main Methods:
- Five microalgal species (Isochrysis, Nannochloropsis, Phaeodactylum, Porphyridium, Schizochytrium) were incorporated into an acidic model system.
- Model systems underwent mechanical and thermal processing.
- Analysis included n-3 LC-PUFA, free fatty acids, carotenoids, lipid polymers, and oxidative stability.
Main Results:
- A limited reduction in n-3 LC-PUFA was observed, primarily linked to thermal processing and free fatty acid presence.
- Photoautotrophic microalgae demonstrated significantly higher oxidative stability compared to heterotrophic microalgae.
- Initial free fatty acid content influenced the stability of n-3 LC-PUFA during processing.
Conclusions:
- Photoautotrophic microalgae with low initial free fatty acid content are suitable sources of n-3 LC-PUFA for thermally processed acidic foods.
- Processing conditions, particularly heat and initial lipid profile, affect n-3 LC-PUFA retention.
- Microalgae represent a viable alternative for enriching foods with essential omega-3 fatty acids.
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