Cell disruption of Nannochloropsis sp. improves in vitro bioaccessibility of carotenoids and ω3-LC-PUFA

Tom M.M. Bernaerts; Heleen Verstreken; Céline Dejonghe; Lore Gheysen; Imogen Foubert; Tara Grauwet; Ann M. Van Loey

Journal of Functional Foods (Feb 2020)

Cell disruption of Nannochloropsis sp. improves in vitro bioaccessibility of carotenoids and ω3-LC-PUFA

Tom M.M. Bernaerts,
Heleen Verstreken,
Céline Dejonghe,
Lore Gheysen,
Imogen Foubert,
Tara Grauwet,
Ann M. Van Loey

Affiliations

Tom M.M. Bernaerts: KU Leuven, Laboratory of Food Technology (Member of Leuven Food Science and Nutrition Research Center, LFoRCe), Department of Microbial and Molecular Systems (M2S), Kasteelpark Arenberg 22 box 2457, 3001 Leuven, Belgium; Corresponding authors.
Heleen Verstreken: KU Leuven, Laboratory of Food Technology (Member of Leuven Food Science and Nutrition Research Center, LFoRCe), Department of Microbial and Molecular Systems (M2S), Kasteelpark Arenberg 22 box 2457, 3001 Leuven, Belgium
Céline Dejonghe: KU Leuven KULAK, Laboratory Food and Lipids (Member of Leuven Food Science and Nutrition Research Center, LFoRCe), Department of Microbial and Molecular Systems (M2S), E. Sabbelaan 53, 8500 Kortrijk, Belgium
Lore Gheysen: KU Leuven KULAK, Laboratory Food and Lipids (Member of Leuven Food Science and Nutrition Research Center, LFoRCe), Department of Microbial and Molecular Systems (M2S), E. Sabbelaan 53, 8500 Kortrijk, Belgium
Imogen Foubert: KU Leuven KULAK, Laboratory Food and Lipids (Member of Leuven Food Science and Nutrition Research Center, LFoRCe), Department of Microbial and Molecular Systems (M2S), E. Sabbelaan 53, 8500 Kortrijk, Belgium
Tara Grauwet: KU Leuven, Laboratory of Food Technology (Member of Leuven Food Science and Nutrition Research Center, LFoRCe), Department of Microbial and Molecular Systems (M2S), Kasteelpark Arenberg 22 box 2457, 3001 Leuven, Belgium
Ann M. Van Loey: KU Leuven, Laboratory of Food Technology (Member of Leuven Food Science and Nutrition Research Center, LFoRCe), Department of Microbial and Molecular Systems (M2S), Kasteelpark Arenberg 22 box 2457, 3001 Leuven, Belgium; Corresponding authors.

Journal volume & issue: Vol. 65
p. 103770

Abstract

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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 (ω3-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 ω3-LC-PUFA and carotenoids. While an incomplete lipid digestion and low bioaccessibility values (1–6% for carotenoids and 13% for ω3-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.

Published in Journal of Functional Foods

ISSN: 1756-4646 (Print); 2214-9414 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-functional-foods

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