Functional Foods Enriched with Marine Microalga Nannochloropsis oculata as a Source of ω-3 Fatty Acids
The demand for functional food incorporated with ω-3 fatty acids is increasing over the years due to their added health benefits, such as reducing the risk of cardiovascular diseases, type II diabetes, ocular diseases, arthritis, etc. This study mainly aims to develop functional cookies and pasta en...
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doaj-15cb09d59b3b4e7ab431a658f745df772020-11-25T02:20:52ZengUniversity of ZagrebFood Technology and Biotechnology1330-98621334-26062014-01-01523292299Functional Foods Enriched with Marine Microalga Nannochloropsis oculata as a Source of ω-3 Fatty AcidsSrinivasan Babuskin0Kesavan Radha Krishnan1Packirisamy Azhagu Saravana Babu2Meenatchisundaram Sivarajan3Muthusamy Sukumar4Centre for Biotechnology, A.C. Tech., Anna University, Chennai-25, IndiaCentre for Biotechnology, A.C. Tech., Anna University, Chennai-25, IndiaCentre for Biotechnology, A.C. Tech., Anna University, Chennai-25, IndiaChemical Engineering Division, Central Leather Research Institute, Chennai-20, IndiaCentre for Biotechnology, A.C. Tech., Anna University, Chennai-25, IndiaThe demand for functional food incorporated with ω-3 fatty acids is increasing over the years due to their added health benefits, such as reducing the risk of cardiovascular diseases, type II diabetes, ocular diseases, arthritis, etc. This study mainly aims to develop functional cookies and pasta enriched with ω-3 fatty acids. Nannochloropsis oculata was used because of its relatively high growth rate, high lipid content, resistance to mixing and contamination together with high nutritional values. The effect of the incorporation of Nannochloropsis oculata biomass on colour, firmness, fatty acid profile and sensory characteristics of cookies and pasta were evaluated. The colour values were found to be stable for two months of storage and the firmness increased with the addition of microalgal biomass. Omega-3 polyunsaturated fatty acid (PUFA) levels (eicosapentaenoic and docosahexaenoic acids) of 98 mg per 100 g and 63 mg per 100 g were observed in cookies and pasta, respectively, enriched with 1 % of Nannochloropsis oculata biomass. Sensory evaluation showed that the addition of up to 2 and 3 % of microalgal biomass was positively evaluated and accepted for cookies and pasta, respectively. This study confirms that the cookies and pasta enriched with Nannochloropsis oculata biomass might be used as a potential source of ω-3 fatty acids.http://hrcak.srce.hr/file/186428marine microalgaefood ingredientsNannochloropsis oculataPUFA and fatty acid profile |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Srinivasan Babuskin Kesavan Radha Krishnan Packirisamy Azhagu Saravana Babu Meenatchisundaram Sivarajan Muthusamy Sukumar |
spellingShingle |
Srinivasan Babuskin Kesavan Radha Krishnan Packirisamy Azhagu Saravana Babu Meenatchisundaram Sivarajan Muthusamy Sukumar Functional Foods Enriched with Marine Microalga Nannochloropsis oculata as a Source of ω-3 Fatty Acids Food Technology and Biotechnology marine microalgae food ingredients Nannochloropsis oculata PUFA and fatty acid profile |
author_facet |
Srinivasan Babuskin Kesavan Radha Krishnan Packirisamy Azhagu Saravana Babu Meenatchisundaram Sivarajan Muthusamy Sukumar |
author_sort |
Srinivasan Babuskin |
title |
Functional Foods Enriched with Marine Microalga Nannochloropsis oculata as a Source of ω-3 Fatty Acids |
title_short |
Functional Foods Enriched with Marine Microalga Nannochloropsis oculata as a Source of ω-3 Fatty Acids |
title_full |
Functional Foods Enriched with Marine Microalga Nannochloropsis oculata as a Source of ω-3 Fatty Acids |
title_fullStr |
Functional Foods Enriched with Marine Microalga Nannochloropsis oculata as a Source of ω-3 Fatty Acids |
title_full_unstemmed |
Functional Foods Enriched with Marine Microalga Nannochloropsis oculata as a Source of ω-3 Fatty Acids |
title_sort |
functional foods enriched with marine microalga nannochloropsis oculata as a source of ω-3 fatty acids |
publisher |
University of Zagreb |
series |
Food Technology and Biotechnology |
issn |
1330-9862 1334-2606 |
publishDate |
2014-01-01 |
description |
The demand for functional food incorporated with ω-3 fatty acids is increasing over the years due to their added health benefits, such as reducing the risk of cardiovascular diseases, type II diabetes, ocular diseases, arthritis, etc. This study mainly aims to develop functional cookies and pasta enriched with ω-3 fatty acids. Nannochloropsis oculata was used because of its relatively high growth rate, high lipid content, resistance to mixing and contamination together with high nutritional values. The effect of the incorporation of Nannochloropsis oculata biomass on colour, firmness, fatty acid profile and sensory characteristics of cookies and pasta were evaluated. The colour values were found to be stable for two months of storage and the firmness increased with the addition of microalgal biomass. Omega-3 polyunsaturated fatty acid (PUFA) levels (eicosapentaenoic and docosahexaenoic acids) of 98 mg per 100 g and 63 mg per 100 g were observed in cookies and pasta, respectively, enriched with 1 % of Nannochloropsis oculata biomass. Sensory evaluation showed that the addition of up to 2 and 3 % of microalgal biomass was positively evaluated and accepted for cookies and pasta, respectively. This study confirms that the cookies and pasta enriched with Nannochloropsis oculata biomass might be used as a potential source of ω-3 fatty acids. |
topic |
marine microalgae food ingredients Nannochloropsis oculata PUFA and fatty acid profile |
url |
http://hrcak.srce.hr/file/186428 |
work_keys_str_mv |
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