Impact of processing on n-3 LC-PUFA in model systems enriched with microalgae

Lore Gheysen; Tom Bernaerts; Charlotte Bruneel; Koen Goiris; Jim Van Durme; Ann Van Loey; Luc De Cooman; Imogen Foubert

doi:10.1016/j.foodchem.2018.06.112

Impact of processing on n-3 LC-PUFA in model systems enriched with microalgae

Food Chem. 2018 Dec 1:268:441-450. doi: 10.1016/j.foodchem.2018.06.112. Epub 2018 Jun 21.

Authors

Lore Gheysen¹, Tom Bernaerts², Charlotte Bruneel³, Koen Goiris⁴, Jim Van Durme⁵, Ann Van Loey⁶, Luc De Cooman⁷, Imogen Foubert⁸

Affiliations

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 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@kuleuven.be.
³ 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: charlotte.bruneel@kuleuven.be.
⁴ KU Leuven Technology Campus Ghent, Laboratory of Enzyme Fermentation and Brewing Technology, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium.
⁵ KU Leuven Technology Campus Ghent, Laboratory of Enzyme Fermentation and Brewing Technology, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium. Electronic address: jim.vandurme@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: ann.vanloey@kuleuven.be.
⁷ 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.
⁸ 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.

PMID: 30064781
DOI: 10.1016/j.foodchem.2018.06.112

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.

Keywords: Endogenous antioxidant; Food application; High pressure homogenization; Microalgae; Pasteurization; n-3 LC-PUFA.

MeSH terms

Fatty Acids, Omega-3 / chemistry*
Food Handling / methods*
Lipids
Microalgae / chemistry*
Porphyridium
Stramenopiles

Substances

Fatty Acids, Omega-3
Lipids