Oxidative stability of vegetable purees enriched with n‐3‐ LC ‐ PUFA microalgal biomass: impact of type of vegetable
| Autor: | Luc De Cooman, Nicky Durnez, Ann Van Loey, Jolien Devaere, Lore Gheysen, Imogen Foubert, Tom Bernaerts |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
Antioxidant
food.ingredient 030309 nutrition & dietetics medicine.medical_treatment Heterotroph Biomass Schizochytrium Industrial and Manufacturing Engineering Tomato puree 03 medical and health sciences 0404 agricultural biotechnology Nutrient food Lipid oxidation medicine Food science chemistry.chemical_classification 0303 health sciences biology food and beverages 04 agricultural and veterinary sciences biology.organism_classification 040401 food science chemistry Food Science Polyunsaturated fatty acid |
| Zdroj: | International Journal of Food Science & Technology. 55:751-759 |
| ISSN: | 1365-2621 0950-5423 |
| Popis: | Vegetable purees can be interesting food products to enrich with omega‐3 long‐chain polyunsaturated fatty acids (n‐3‐LC‐PUFA), since they are important carriers of nutrients and fibres and essential in a healthy diet. Due to their large number of double bounds, n‐3‐LC‐PUFA are highly susceptible to lipid oxidation. Different vegetable purees, containing different types and amounts of endogenous antioxidants, may possibly show differences in oxidative stability. This study contributes to obtain more insight into the impact of the type of vegetable (broccoli, carrot or tomato) on the oxidative stability of purees enriched with heterotrophic (Schizochytrium) n‐3‐LC‐PUFA‐rich microalgal biomass. Therefore, different vegetable purees enriched with microalgae were compared with each other and analysed for their amount lipid oxidation products and antioxidants. Broccoli and tomato puree enriched with Schizochytrium showed a higher oxidative stability compared to enriched carrot puree. However, all of these Schizochytrium‐enriched purees were prone to oxidation. ispartof: International Journal Of Food Science And Technology vol:55 issue:2 pages:751-759 status: Published online |
| Databáze: | OpenAIRE |
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