Journal
JOURNAL OF FUNCTIONAL FOODS
Volume 65, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.jff.2019.103770
Keywords
Microalgae; Cell integrity; High pressure homogenization; Lipid digestion; Eicosapentaenoic acid; Carotenoids
Categories
Funding
- Research Foundation Flanders (FWO-SI3 PhD fellowships) [1S 099 18N, 1S 270 18N]
- Research Fund KU Leuven [KP/14/004]
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The incorporation of microalgae into processed food products is considered a sustainable strategy to enrich food products in omega-3 long chain polyunsaturated fatty acids (omega 3-LC-PUFA). However, the microstructural properties of the microalgae might influence the nutrient digestibility and bioaccessibility during consumption. The current study proved the importance of cell disruption of Nannochloropsis sp. for the in vitro lipid digestibility and bioaccessibility of omega 3-LC-PUFA and carotenoids. While an incomplete lipid digestion and low bioaccessibility values (1-6% for carotenoids and 13% for omega 3-LC-PUFA) were observed for untreated biomass, cell disruption by high pressure homogenization resulted in a complete lipid digestibility and a threefold increase in bioaccessibility. It was shown that the Nannochloropsis sp. cell wall and/or cell membrane act as a natural barrier for (lipophilic) nutrients during in vitro digestion. Hence, microalgal cell disruption is a crucial step in the design of healthy food products enriched with microalgae.
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