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

Gheysen, L.; Lagae, N.; Devaere, J.; Goiris, K.; Goos, P.; Bernaerts, T.; Van Loey, A.; De Cooman, L.; Foubert, I.

doi:/10.1016/j.foodchem.2018.12.026

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

Gheysen, L.; Lagae, N.; Devaere, J.; Goiris, K.; Goos, P.; Bernaerts, T.; Van Loey, A.; De Cooman, L.; Foubert, I. (2019). Impact of Nannochloropsis sp. dosage form on the oxidative stability of n-3 LC-PUFA enriched tomato purees. Food Chemistry 279: 389-400. https://dx.doi.org/10.1016/j.foodchem.2018.12.026

In: Food Chemistry. Elsevier: London. ISSN 0308-8146; e-ISSN 1873-7072

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Author keywords

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

Authors		Top
Gheysen, L. Lagae, N. Devaere, J.	Goiris, K. Goos, P. Bernaerts, T.	Van Loey, A. De Cooman, L. Foubert, I.

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.

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