Yogurt Enriched with <i<Isochrysis galbana</i<: An Innovative Functional Food

Microalgae are a valuable and innovative emerging source of natural nutrients and bioactive compounds that can be used as functional ingredients in order to increase the nutritional value of foods to improve human health and to prevent disease. The marine microalga <i<Isochrysis galbana</i&...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Joana Matos [verfasserIn] Cláudia Afonso [verfasserIn] Carlos Cardoso [verfasserIn] Maria L. Serralheiro [verfasserIn] Narcisa M. Bandarra [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2021

Schlagwörter:	ω3 long chain-polyunsaturated fatty acids functional ingredient yogurt bioaccessibility

Übergeordnetes Werk:	In: Foods - MDPI AG, 2013, 10(2021), 7, p 1458
Übergeordnetes Werk:	volume:10 ; year:2021 ; number:7, p 1458

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/foods10071458

Katalog-ID:	DOAJ008137595

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allfields	10.3390/foods10071458 doi (DE-627)DOAJ008137595 (DE-599)DOAJ2c09295c39a34e64b8173972c7ea5a5f DE-627 ger DE-627 rakwb eng TP1-1185 Joana Matos verfasserin aut Yogurt Enriched with <i<Isochrysis galbana</i<: An Innovative Functional Food 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Microalgae are a valuable and innovative emerging source of natural nutrients and bioactive compounds that can be used as functional ingredients in order to increase the nutritional value of foods to improve human health and to prevent disease. The marine microalga <i<Isochrysis galbana</i< has great potential for the food industry as a functional ingredient, given its richness in ω3 long chain-polyunsaturated fatty acids (LC-PUFAs), with high contents of oleic, linoleic, alpha-linolenic acid (ALA), stearidonic, and docosahexaenoic (DHA) acids. This study focuses on the formulation of a functional food by the incorporation of 2% (<i<w</i</<i<w</i<) of <i<I. galbana</i< freeze-dried biomass and 2% (<i<w</i</<i<w</i<) of <i<I. galbana</i< ethyl acetate lipidic extract in solid natural yogurts preparation. In the functional yogurt enriched with microalgal biomass, the ω3 LC-PUFA’s content increased (to 60 mg/100 g <i<w</i</<i<w</i<), specifically the DHA content (9.6 mg/100 g ww), and the ω3/ω6 ratio (augmented to 0.8). The in vitro digestion study showed a poor bioaccessibility of essential ω3 LC-PUFAs, wherein linoleic acid (18:2 ω6) presented a bioaccessibility inferior to 10% and no DHA or eicosapentaenoic acid (EPA) was detected in the bioaccessible fraction of the functional yogurts, thus indicating a low accessibility of lipids during digestion. Notwithstanding, when compared to the original yogurt, an added value novel functional yogurt with DHA and a higher ω3 LC-PUFAs content was obtained. The functional yogurt enriched with <i<I. galbana</i< can be considered important from a nutritional point of view and a suitable source of essential FAs in the human diet. However, this needs further confirmation, entailing additional investigation into bioavailability through in vivo assays. <i<Isochrysis galbana</i< ω3 long chain-polyunsaturated fatty acids functional ingredient yogurt bioaccessibility Chemical technology Cláudia Afonso verfasserin aut Carlos Cardoso verfasserin aut Maria L. Serralheiro verfasserin aut Narcisa M. Bandarra verfasserin aut In Foods MDPI AG, 2013 10(2021), 7, p 1458 (DE-627)737287632 (DE-600)2704223-6 23048158 nnns volume:10 year:2021 number:7, p 1458 https://doi.org/10.3390/foods10071458 kostenfrei https://doaj.org/article/2c09295c39a34e64b8173972c7ea5a5f kostenfrei https://www.mdpi.com/2304-8158/10/7/1458 kostenfrei https://doaj.org/toc/2304-8158 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 10 2021 7, p 1458
spelling	10.3390/foods10071458 doi (DE-627)DOAJ008137595 (DE-599)DOAJ2c09295c39a34e64b8173972c7ea5a5f DE-627 ger DE-627 rakwb eng TP1-1185 Joana Matos verfasserin aut Yogurt Enriched with <i<Isochrysis galbana</i<: An Innovative Functional Food 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Microalgae are a valuable and innovative emerging source of natural nutrients and bioactive compounds that can be used as functional ingredients in order to increase the nutritional value of foods to improve human health and to prevent disease. The marine microalga <i<Isochrysis galbana</i< has great potential for the food industry as a functional ingredient, given its richness in ω3 long chain-polyunsaturated fatty acids (LC-PUFAs), with high contents of oleic, linoleic, alpha-linolenic acid (ALA), stearidonic, and docosahexaenoic (DHA) acids. This study focuses on the formulation of a functional food by the incorporation of 2% (<i<w</i</<i<w</i<) of <i<I. galbana</i< freeze-dried biomass and 2% (<i<w</i</<i<w</i<) of <i<I. galbana</i< ethyl acetate lipidic extract in solid natural yogurts preparation. In the functional yogurt enriched with microalgal biomass, the ω3 LC-PUFA’s content increased (to 60 mg/100 g <i<w</i</<i<w</i<), specifically the DHA content (9.6 mg/100 g ww), and the ω3/ω6 ratio (augmented to 0.8). The in vitro digestion study showed a poor bioaccessibility of essential ω3 LC-PUFAs, wherein linoleic acid (18:2 ω6) presented a bioaccessibility inferior to 10% and no DHA or eicosapentaenoic acid (EPA) was detected in the bioaccessible fraction of the functional yogurts, thus indicating a low accessibility of lipids during digestion. Notwithstanding, when compared to the original yogurt, an added value novel functional yogurt with DHA and a higher ω3 LC-PUFAs content was obtained. The functional yogurt enriched with <i<I. galbana</i< can be considered important from a nutritional point of view and a suitable source of essential FAs in the human diet. However, this needs further confirmation, entailing additional investigation into bioavailability through in vivo assays. <i<Isochrysis galbana</i< ω3 long chain-polyunsaturated fatty acids functional ingredient yogurt bioaccessibility Chemical technology Cláudia Afonso verfasserin aut Carlos Cardoso verfasserin aut Maria L. Serralheiro verfasserin aut Narcisa M. Bandarra verfasserin aut In Foods MDPI AG, 2013 10(2021), 7, p 1458 (DE-627)737287632 (DE-600)2704223-6 23048158 nnns volume:10 year:2021 number:7, p 1458 https://doi.org/10.3390/foods10071458 kostenfrei https://doaj.org/article/2c09295c39a34e64b8173972c7ea5a5f kostenfrei https://www.mdpi.com/2304-8158/10/7/1458 kostenfrei https://doaj.org/toc/2304-8158 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 10 2021 7, p 1458
allfields_unstemmed	10.3390/foods10071458 doi (DE-627)DOAJ008137595 (DE-599)DOAJ2c09295c39a34e64b8173972c7ea5a5f DE-627 ger DE-627 rakwb eng TP1-1185 Joana Matos verfasserin aut Yogurt Enriched with <i<Isochrysis galbana</i<: An Innovative Functional Food 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Microalgae are a valuable and innovative emerging source of natural nutrients and bioactive compounds that can be used as functional ingredients in order to increase the nutritional value of foods to improve human health and to prevent disease. The marine microalga <i<Isochrysis galbana</i< has great potential for the food industry as a functional ingredient, given its richness in ω3 long chain-polyunsaturated fatty acids (LC-PUFAs), with high contents of oleic, linoleic, alpha-linolenic acid (ALA), stearidonic, and docosahexaenoic (DHA) acids. This study focuses on the formulation of a functional food by the incorporation of 2% (<i<w</i</<i<w</i<) of <i<I. galbana</i< freeze-dried biomass and 2% (<i<w</i</<i<w</i<) of <i<I. galbana</i< ethyl acetate lipidic extract in solid natural yogurts preparation. In the functional yogurt enriched with microalgal biomass, the ω3 LC-PUFA’s content increased (to 60 mg/100 g <i<w</i</<i<w</i<), specifically the DHA content (9.6 mg/100 g ww), and the ω3/ω6 ratio (augmented to 0.8). The in vitro digestion study showed a poor bioaccessibility of essential ω3 LC-PUFAs, wherein linoleic acid (18:2 ω6) presented a bioaccessibility inferior to 10% and no DHA or eicosapentaenoic acid (EPA) was detected in the bioaccessible fraction of the functional yogurts, thus indicating a low accessibility of lipids during digestion. Notwithstanding, when compared to the original yogurt, an added value novel functional yogurt with DHA and a higher ω3 LC-PUFAs content was obtained. The functional yogurt enriched with <i<I. galbana</i< can be considered important from a nutritional point of view and a suitable source of essential FAs in the human diet. However, this needs further confirmation, entailing additional investigation into bioavailability through in vivo assays. <i<Isochrysis galbana</i< ω3 long chain-polyunsaturated fatty acids functional ingredient yogurt bioaccessibility Chemical technology Cláudia Afonso verfasserin aut Carlos Cardoso verfasserin aut Maria L. Serralheiro verfasserin aut Narcisa M. Bandarra verfasserin aut In Foods MDPI AG, 2013 10(2021), 7, p 1458 (DE-627)737287632 (DE-600)2704223-6 23048158 nnns volume:10 year:2021 number:7, p 1458 https://doi.org/10.3390/foods10071458 kostenfrei https://doaj.org/article/2c09295c39a34e64b8173972c7ea5a5f kostenfrei https://www.mdpi.com/2304-8158/10/7/1458 kostenfrei https://doaj.org/toc/2304-8158 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 10 2021 7, p 1458
allfieldsGer	10.3390/foods10071458 doi (DE-627)DOAJ008137595 (DE-599)DOAJ2c09295c39a34e64b8173972c7ea5a5f DE-627 ger DE-627 rakwb eng TP1-1185 Joana Matos verfasserin aut Yogurt Enriched with <i<Isochrysis galbana</i<: An Innovative Functional Food 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Microalgae are a valuable and innovative emerging source of natural nutrients and bioactive compounds that can be used as functional ingredients in order to increase the nutritional value of foods to improve human health and to prevent disease. The marine microalga <i<Isochrysis galbana</i< has great potential for the food industry as a functional ingredient, given its richness in ω3 long chain-polyunsaturated fatty acids (LC-PUFAs), with high contents of oleic, linoleic, alpha-linolenic acid (ALA), stearidonic, and docosahexaenoic (DHA) acids. This study focuses on the formulation of a functional food by the incorporation of 2% (<i<w</i</<i<w</i<) of <i<I. galbana</i< freeze-dried biomass and 2% (<i<w</i</<i<w</i<) of <i<I. galbana</i< ethyl acetate lipidic extract in solid natural yogurts preparation. In the functional yogurt enriched with microalgal biomass, the ω3 LC-PUFA’s content increased (to 60 mg/100 g <i<w</i</<i<w</i<), specifically the DHA content (9.6 mg/100 g ww), and the ω3/ω6 ratio (augmented to 0.8). The in vitro digestion study showed a poor bioaccessibility of essential ω3 LC-PUFAs, wherein linoleic acid (18:2 ω6) presented a bioaccessibility inferior to 10% and no DHA or eicosapentaenoic acid (EPA) was detected in the bioaccessible fraction of the functional yogurts, thus indicating a low accessibility of lipids during digestion. Notwithstanding, when compared to the original yogurt, an added value novel functional yogurt with DHA and a higher ω3 LC-PUFAs content was obtained. The functional yogurt enriched with <i<I. galbana</i< can be considered important from a nutritional point of view and a suitable source of essential FAs in the human diet. However, this needs further confirmation, entailing additional investigation into bioavailability through in vivo assays. <i<Isochrysis galbana</i< ω3 long chain-polyunsaturated fatty acids functional ingredient yogurt bioaccessibility Chemical technology Cláudia Afonso verfasserin aut Carlos Cardoso verfasserin aut Maria L. Serralheiro verfasserin aut Narcisa M. Bandarra verfasserin aut In Foods MDPI AG, 2013 10(2021), 7, p 1458 (DE-627)737287632 (DE-600)2704223-6 23048158 nnns volume:10 year:2021 number:7, p 1458 https://doi.org/10.3390/foods10071458 kostenfrei https://doaj.org/article/2c09295c39a34e64b8173972c7ea5a5f kostenfrei https://www.mdpi.com/2304-8158/10/7/1458 kostenfrei https://doaj.org/toc/2304-8158 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 10 2021 7, p 1458
allfieldsSound	10.3390/foods10071458 doi (DE-627)DOAJ008137595 (DE-599)DOAJ2c09295c39a34e64b8173972c7ea5a5f DE-627 ger DE-627 rakwb eng TP1-1185 Joana Matos verfasserin aut Yogurt Enriched with <i<Isochrysis galbana</i<: An Innovative Functional Food 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Microalgae are a valuable and innovative emerging source of natural nutrients and bioactive compounds that can be used as functional ingredients in order to increase the nutritional value of foods to improve human health and to prevent disease. The marine microalga <i<Isochrysis galbana</i< has great potential for the food industry as a functional ingredient, given its richness in ω3 long chain-polyunsaturated fatty acids (LC-PUFAs), with high contents of oleic, linoleic, alpha-linolenic acid (ALA), stearidonic, and docosahexaenoic (DHA) acids. This study focuses on the formulation of a functional food by the incorporation of 2% (<i<w</i</<i<w</i<) of <i<I. galbana</i< freeze-dried biomass and 2% (<i<w</i</<i<w</i<) of <i<I. galbana</i< ethyl acetate lipidic extract in solid natural yogurts preparation. In the functional yogurt enriched with microalgal biomass, the ω3 LC-PUFA’s content increased (to 60 mg/100 g <i<w</i</<i<w</i<), specifically the DHA content (9.6 mg/100 g ww), and the ω3/ω6 ratio (augmented to 0.8). The in vitro digestion study showed a poor bioaccessibility of essential ω3 LC-PUFAs, wherein linoleic acid (18:2 ω6) presented a bioaccessibility inferior to 10% and no DHA or eicosapentaenoic acid (EPA) was detected in the bioaccessible fraction of the functional yogurts, thus indicating a low accessibility of lipids during digestion. Notwithstanding, when compared to the original yogurt, an added value novel functional yogurt with DHA and a higher ω3 LC-PUFAs content was obtained. The functional yogurt enriched with <i<I. galbana</i< can be considered important from a nutritional point of view and a suitable source of essential FAs in the human diet. However, this needs further confirmation, entailing additional investigation into bioavailability through in vivo assays. <i<Isochrysis galbana</i< ω3 long chain-polyunsaturated fatty acids functional ingredient yogurt bioaccessibility Chemical technology Cláudia Afonso verfasserin aut Carlos Cardoso verfasserin aut Maria L. Serralheiro verfasserin aut Narcisa M. Bandarra verfasserin aut In Foods MDPI AG, 2013 10(2021), 7, p 1458 (DE-627)737287632 (DE-600)2704223-6 23048158 nnns volume:10 year:2021 number:7, p 1458 https://doi.org/10.3390/foods10071458 kostenfrei https://doaj.org/article/2c09295c39a34e64b8173972c7ea5a5f kostenfrei https://www.mdpi.com/2304-8158/10/7/1458 kostenfrei https://doaj.org/toc/2304-8158 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 10 2021 7, p 1458
language	English
source	In Foods 10(2021), 7, p 1458 volume:10 year:2021 number:7, p 1458
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author	Joana Matos
spellingShingle	Joana Matos misc TP1-1185 misc <i<Isochrysis galbana</i< misc ω3 long chain-polyunsaturated fatty acids misc functional ingredient misc yogurt misc bioaccessibility misc Chemical technology Yogurt Enriched with <i<Isochrysis galbana</i<: An Innovative Functional Food
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topic_title	TP1-1185 Yogurt Enriched with <i<Isochrysis galbana</i<: An Innovative Functional Food <i<Isochrysis galbana</i< ω3 long chain-polyunsaturated fatty acids functional ingredient yogurt bioaccessibility
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title	Yogurt Enriched with <i<Isochrysis galbana</i<: An Innovative Functional Food
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title_sort	yogurt enriched with <i<isochrysis galbana</i<: an innovative functional food
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title_auth	Yogurt Enriched with <i<Isochrysis galbana</i<: An Innovative Functional Food
abstract	Microalgae are a valuable and innovative emerging source of natural nutrients and bioactive compounds that can be used as functional ingredients in order to increase the nutritional value of foods to improve human health and to prevent disease. The marine microalga <i<Isochrysis galbana</i< has great potential for the food industry as a functional ingredient, given its richness in ω3 long chain-polyunsaturated fatty acids (LC-PUFAs), with high contents of oleic, linoleic, alpha-linolenic acid (ALA), stearidonic, and docosahexaenoic (DHA) acids. This study focuses on the formulation of a functional food by the incorporation of 2% (<i<w</i</<i<w</i<) of <i<I. galbana</i< freeze-dried biomass and 2% (<i<w</i</<i<w</i<) of <i<I. galbana</i< ethyl acetate lipidic extract in solid natural yogurts preparation. In the functional yogurt enriched with microalgal biomass, the ω3 LC-PUFA’s content increased (to 60 mg/100 g <i<w</i</<i<w</i<), specifically the DHA content (9.6 mg/100 g ww), and the ω3/ω6 ratio (augmented to 0.8). The in vitro digestion study showed a poor bioaccessibility of essential ω3 LC-PUFAs, wherein linoleic acid (18:2 ω6) presented a bioaccessibility inferior to 10% and no DHA or eicosapentaenoic acid (EPA) was detected in the bioaccessible fraction of the functional yogurts, thus indicating a low accessibility of lipids during digestion. Notwithstanding, when compared to the original yogurt, an added value novel functional yogurt with DHA and a higher ω3 LC-PUFAs content was obtained. The functional yogurt enriched with <i<I. galbana</i< can be considered important from a nutritional point of view and a suitable source of essential FAs in the human diet. However, this needs further confirmation, entailing additional investigation into bioavailability through in vivo assays.
abstractGer	Microalgae are a valuable and innovative emerging source of natural nutrients and bioactive compounds that can be used as functional ingredients in order to increase the nutritional value of foods to improve human health and to prevent disease. The marine microalga <i<Isochrysis galbana</i< has great potential for the food industry as a functional ingredient, given its richness in ω3 long chain-polyunsaturated fatty acids (LC-PUFAs), with high contents of oleic, linoleic, alpha-linolenic acid (ALA), stearidonic, and docosahexaenoic (DHA) acids. This study focuses on the formulation of a functional food by the incorporation of 2% (<i<w</i</<i<w</i<) of <i<I. galbana</i< freeze-dried biomass and 2% (<i<w</i</<i<w</i<) of <i<I. galbana</i< ethyl acetate lipidic extract in solid natural yogurts preparation. In the functional yogurt enriched with microalgal biomass, the ω3 LC-PUFA’s content increased (to 60 mg/100 g <i<w</i</<i<w</i<), specifically the DHA content (9.6 mg/100 g ww), and the ω3/ω6 ratio (augmented to 0.8). The in vitro digestion study showed a poor bioaccessibility of essential ω3 LC-PUFAs, wherein linoleic acid (18:2 ω6) presented a bioaccessibility inferior to 10% and no DHA or eicosapentaenoic acid (EPA) was detected in the bioaccessible fraction of the functional yogurts, thus indicating a low accessibility of lipids during digestion. Notwithstanding, when compared to the original yogurt, an added value novel functional yogurt with DHA and a higher ω3 LC-PUFAs content was obtained. The functional yogurt enriched with <i<I. galbana</i< can be considered important from a nutritional point of view and a suitable source of essential FAs in the human diet. However, this needs further confirmation, entailing additional investigation into bioavailability through in vivo assays.
abstract_unstemmed	Microalgae are a valuable and innovative emerging source of natural nutrients and bioactive compounds that can be used as functional ingredients in order to increase the nutritional value of foods to improve human health and to prevent disease. The marine microalga <i<Isochrysis galbana</i< has great potential for the food industry as a functional ingredient, given its richness in ω3 long chain-polyunsaturated fatty acids (LC-PUFAs), with high contents of oleic, linoleic, alpha-linolenic acid (ALA), stearidonic, and docosahexaenoic (DHA) acids. This study focuses on the formulation of a functional food by the incorporation of 2% (<i<w</i</<i<w</i<) of <i<I. galbana</i< freeze-dried biomass and 2% (<i<w</i</<i<w</i<) of <i<I. galbana</i< ethyl acetate lipidic extract in solid natural yogurts preparation. In the functional yogurt enriched with microalgal biomass, the ω3 LC-PUFA’s content increased (to 60 mg/100 g <i<w</i</<i<w</i<), specifically the DHA content (9.6 mg/100 g ww), and the ω3/ω6 ratio (augmented to 0.8). The in vitro digestion study showed a poor bioaccessibility of essential ω3 LC-PUFAs, wherein linoleic acid (18:2 ω6) presented a bioaccessibility inferior to 10% and no DHA or eicosapentaenoic acid (EPA) was detected in the bioaccessible fraction of the functional yogurts, thus indicating a low accessibility of lipids during digestion. Notwithstanding, when compared to the original yogurt, an added value novel functional yogurt with DHA and a higher ω3 LC-PUFAs content was obtained. The functional yogurt enriched with <i<I. galbana</i< can be considered important from a nutritional point of view and a suitable source of essential FAs in the human diet. However, this needs further confirmation, entailing additional investigation into bioavailability through in vivo assays.
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The in vitro digestion study showed a poor bioaccessibility of essential ω3 LC-PUFAs, wherein linoleic acid (18:2 ω6) presented a bioaccessibility inferior to 10% and no DHA or eicosapentaenoic acid (EPA) was detected in the bioaccessible fraction of the functional yogurts, thus indicating a low accessibility of lipids during digestion. Notwithstanding, when compared to the original yogurt, an added value novel functional yogurt with DHA and a higher ω3 LC-PUFAs content was obtained. The functional yogurt enriched with <i<I. galbana</i< can be considered important from a nutritional point of view and a suitable source of essential FAs in the human diet. 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