Journal
FOOD & FUNCTION
Volume 11, Issue 11, Pages 9721-9728Publisher
ROYAL SOC CHEMISTRY
DOI: 10.1039/d0fo01884h
Keywords
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Funding
- Fundacao para a Ciencia e a Tecnologia, FCT [SFRH/BPD/102689/2014]
- DIVERSIAQUA (MAR2020) [16-02-01-FEAM-66]
- project AQUAMAX [16-02-01-FMP-0047]
- project I9 + PROALGA [16-01-03-FMP-0011]
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Western diets are poor in healthy n3 polyunsaturated fatty acids, such as docosahexaenoic acid. Since microalga Aurantiochytrium sp. is rich in docosahexaenoic acid, a functional food based on lean yogurt and this microalga was tested. This study entailed characterizing the lipid fraction and determining the fatty acid bioaccessibility. The tested yogurts (control and 2% w/w, Aurantiochytrium sp.) had differences. Docosahexaenoic acid was not detected in the control product, but it was the second most important fatty acid in Aurantiochytrium sp. and Aurantiochytrium yogurt, 29.7 +/- 0.4% and 18.7 +/- 2.0%, respectively. Based on the fatty acid profile only, an amount of 158.7 g of Aurantiochytrium yogurt in wet weight terms would be required to ensure an appropriate intake of healthy fatty acids. Generally, the fatty acid bioaccessibility was not high, remaining below 60-70% in almost all cases. Considering the docosahexaenoic acid bioaccessibility (44 +/- 3%), an amount of 360.7 g of Aurantiochytrium yogurt would be advisable. A reasonable dietary prescription would be a daily consumption of 125 ml of Aurantiochytrium yogurt.
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