The influence of storage conditions on hygiene condition and eicosapentaenoic acid oxidation in Nannochloropsis algae for sustainable food supply.

Autor: Lu Y; School of Food and Pharmacy, Zhejiang Ocean University, Zhejiang, China., Lan H; Faculty of Food Science, Zhejiang Pharmaceutical University, Zhejiang, China., Wu Y; Faculty of Science and Technology, Charles Darwin University, Casuarina, Australia., Abukhadra MR; 2Materials Technologies and their Applications Laboratory, Faculty of Science, Beni-Suef University, Beni Suef City, Egypt., El-Sherbeeny AM; Industrial Engineering Department, College of Engineering, King Saud University, Riyadh, Saudi Arabia., He S; School of Food and Pharmacy, Zhejiang Ocean University, Zhejiang, China.; Faculty of Science and Technology, Charles Darwin University, Casuarina, Australia., Deng S; School of Food and Pharmacy, Zhejiang Ocean University, Zhejiang, China., Gao J; School of Food and Pharmacy, Zhejiang Ocean University, Zhejiang, China.
Jazyk: angličtina
Zdroj: Journal of the science of food and agriculture [J Sci Food Agric] 2024 Oct 02. Date of Electronic Publication: 2024 Oct 02.
DOI: 10.1002/jsfa.13941
Abstrakt: Background: Nannochloropsis algae contain approximately 20% polyunsaturated fatty acids (PUFA) and hold significant potential for high-quality eicosapentaenoic acid (EPA) food industrialization. However, EPA in Nannochloropsis sp. is prone to oxidation, and microbial growth is a critical factor affecting the shelf life of fresh food. Storage composition and temperature are primary factors influencing microbial growth, yet these aspects are not fully understood. This study investigates the effects of temperature and encapsulation on EPA content in nano-products over time. Nano-powder and nanobeads derived from Nannochloropsis sp. served as raw materials. Additionally, changes in aerobic plate counts and coliform groups were monitored.
Results: The results indicated that nanobeads, due to their more complex processing and less mature packaging, were more susceptible to coliform contamination compared to nano-powder. In terms of EPA stability, nanobeads exhibited a longer storage life than nano-powder. The oxidation rate of both nano-powder and nanobeads was faster at 37 °C than at 25 °C.
Conclusion: These findings can inform general shelf life estimation, rapid detection of total lipid content in nano-products and macro extraction of nano-oil. Moreover, they have significant implications for delaying EPA oxidation in nano-products and improving hygienic quality control for microbial detection. © 2024 Society of Chemical Industry.
(© 2024 Society of Chemical Industry.)
Databáze: MEDLINE
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