KU Leuven Kulak, Research Unit Food & Lipids, E. Sabbelaan 53, 8500 Kortrijk, Belgium; Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium.
Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium; KU Leuven, Laboratory of Food Technology, Kasteelpark Arenberg 22 box 2457, 3001 Leuven, Belgium.
Food Res Int. 2023 Oct;172:113055. doi: 10.1016/j.foodres.2023.113055. Epub 2023 Jun 8.
Microalgae rich in omega-3 long-chain polyunsaturated fatty acids (n-3LC-PUFA) have already shown their potential for developing functional food rich in these healthy fatty acids. Not only could they offer a more sustainable alternative for the fish stock that is currently relied upon but is unable to keep up with the demand, enrichment with certain microalgae also leads to oxidatively stable products. Although the reason for this stability has been attributed to the presence of endogenous carotenoids, further insight into their antioxidative role is missing and would be clarifying for selecting the proper microalgae for food enrichment. In trying to further accomplish this, a storage experiment (4 weeks, 37 °C) was set up with the parallel analysis of both oxidation products (primary and secondary) and carotenoids of two aqueous model systems of different (promising) microalgae (Nannochloropsis and Phaeodactylum). The results showed a clear difference in oxidative stability despite both microalgae containing endogenous carotenoids: Nannochloropsis led to oxidatively unstable and Phaeodactylum to oxidatively stable products. This was clearly confirmed by the analysis of n-3LC-PUFA throughout storage which showed a breakdown of half of the n-3LC-PUFA for Nannochloropsis. All carotenoids (violaxanthin, zeaxanthin and β-carotene for Nannochloropsis, and fucoxanthin and β-carotene for Phaeodactylum) acted as an antioxidant as shown by their degradation throughout storage, but the difference in oxidative stability pointed out an impact of carotenoid content and (possibly) type. The presence of a sufficient amount of carotenoids seems to be an important factor for perceiving oxidative stability. Phaeodactylum has shown to be more potent for food enrichment.
富含欧米伽-3 长链多不饱和脂肪酸（n-3LC-PUFA）的微藻已经显示出它们在开发富含这些健康脂肪酸的功能性食品方面的潜力。它们不仅可以提供一种更可持续的替代目前依赖但无法满足需求的鱼类资源的选择，而且通过富集某些微藻还可以生产出氧化稳定的产品。虽然这种稳定性的原因归因于内源性类胡萝卜素的存在，但对其抗氧化作用的进一步了解仍然缺乏，这对于选择合适的微藻进行食品富集将是有帮助的。为了进一步实现这一目标，我们进行了一项储存实验（4 周，37°C），同时平行分析了两种不同（有前景的）微藻（Nannochloropsis 和 Phaeodactylum）的两种水相模型系统的氧化产物（初级和次级）和类胡萝卜素。尽管这两种微藻都含有内源性类胡萝卜素，但结果显示它们的氧化稳定性存在明显差异：Nannochloropsis 导致氧化不稳定的产品，而 Phaeodactylum 则导致氧化稳定的产品。这一点通过在整个储存过程中对 n-3LC-PUFA 的分析得到了明确证实，结果表明 Nannochloropsis 的 n-3LC-PUFA 有一半发生了分解。所有的类胡萝卜素（Nannochloropsis 中的 violaxanthin、zeaxanthin 和 β-胡萝卜素，以及 Phaeodactylum 中的 fucoxanthin 和 β-胡萝卜素）在整个储存过程中都起到了抗氧化剂的作用，这表明它们发生了降解，但氧化稳定性的差异表明类胡萝卜素含量和（可能）类型的影响。类胡萝卜素的足够含量似乎是感知氧化稳定性的一个重要因素。Phaeodactylum 被证明更适合用于食品富集。
