SEAFOOD LIPIDS BIOACCESSIBILITY AND A MORE ACCURATE ASSESSMENT OF THE RISK-BENEFIT BINOMIAL FOR SEAFOOD CONSUMPTION

Financiador

Organização

Publicações

Key constituents and antioxidant activity of novel functional foods developed with Skeletonema Sp. biomass

Publication . Guarda, Inês; Fonseca, Inês; Pereira, Hugo; Martins, Luisa Louro; Gomes, Romina; Matos, Joana; Gomes-Bispo, Ana; Bandarra, Narcisa Maria; Afonso, Cláudia; Cardoso, Carlos

A recently isolated microalgal strain of Skeletonema sp. (Skt) has shown relevant bioactivities. Novel functional foods incorporating this strain were studied: a 3%, w/w, Skeletonema cookie (Skt Ck) and a 2%, w/w, Skeletonema sauce (Skt Sc), which were compared with a control cookie (Ctl Ck) and a control sauce (Ctl Sc), respectively. The fatty acid (FA) profile of the microalgal biomass was characterized by a large share of saturated FA, followed by monounsaturated FA and polyunsaturated FA (PUFA). Within PUFA, omega-3 PUFA exceeded n6 PUFA (omega-3/omega-6 ratio of 12.7 +/- 1.1). The microalgal profile was dominated by the 14:0 and 16:1 FAs. The addition of Skeletonema sp. biomass increased 14:0 and 16:1 FAs contents in the products. The incorporation of Skeletonema sp. biomass led to a higher phenolic content in Skt Sc. Microalgal inclusion in the cookies reduced bioaccessibility in most cases. Skt Sc showed a larger functional food potential.

2021Artigo científico

Acesso restrito

Ver mais

Entidade financiadora

Fundação para a Ciência e a Tecnologia

Programa de financiamento

OE

Número da atribuição

SFRH/BPD/102689/2014