Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta products as PUFA’s source
Autor(a) principal: | |
---|---|
Data de Publicação: | 2013 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.9/1663 |
Resumo: | Factors such as an ageing population, increased health care costs and rapid advances in science and technology are likely driving the increase interest among consumers in attaining wellness through diet, which is in turn, fuelling interest in functional foods and changing the way that people eat. Microalgae have been largely cultured and commercialized as food and feed additives, their potential as source of high-added value compounds and their ability to positively affect human’s health due to their original chemical composition, is well known. Considering pasta is a main staple food, the objective of this study was to prepare fresh spaghetti enriched with different amounts of microalgae and to compare the fatty acid profile of pastas before and after cooking, with standard semolina spaghetti. The results show that fatty acid profile of pastas prepared with Isochrysis galbana and Diacronema vlkianum biomass incorporation, presented a high resistance to the thermal treatment applied during the cooking procedure. The increase of the amount of the algae lead to a significant increase of EPA (Eicosapentaenoic Acid) and DHA (Docosahexaenoic Acid) both in raw and cooked pastas, omega-3 fatty acids that can be obtained through seafood. |
id |
RCAP_87e9d4869d9bead6a6aeddc0e93db070 |
---|---|
oai_identifier_str |
oai:repositorio.lneg.pt:10400.9/1663 |
network_acronym_str |
RCAP |
network_name_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository_id_str |
7160 |
spelling |
Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta products as PUFA’s sourcePastaIsochrysis galbanaDiacronema vlkianumEPADHAFactors such as an ageing population, increased health care costs and rapid advances in science and technology are likely driving the increase interest among consumers in attaining wellness through diet, which is in turn, fuelling interest in functional foods and changing the way that people eat. Microalgae have been largely cultured and commercialized as food and feed additives, their potential as source of high-added value compounds and their ability to positively affect human’s health due to their original chemical composition, is well known. Considering pasta is a main staple food, the objective of this study was to prepare fresh spaghetti enriched with different amounts of microalgae and to compare the fatty acid profile of pastas before and after cooking, with standard semolina spaghetti. The results show that fatty acid profile of pastas prepared with Isochrysis galbana and Diacronema vlkianum biomass incorporation, presented a high resistance to the thermal treatment applied during the cooking procedure. The increase of the amount of the algae lead to a significant increase of EPA (Eicosapentaenoic Acid) and DHA (Docosahexaenoic Acid) both in raw and cooked pastas, omega-3 fatty acids that can be obtained through seafood.ElsevierRepositório do LNEGFradique, MónicaBatista, Ana PaulaNunes, Cristiana M.Gouveia, LuisaBandarra, Narcisa M.Raymundo, Anabela2013-02-26T16:21:36Z2013-01-01T00:00:00Z2013-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.9/1663engFradique, M.; Batista, A.P.; Nunes, M.C.; Gouveia, L.; Bandarra, N.M.; Raymundo, A. Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta products as PUFA’s source. In:LWT - Food Science and Technology, 2013, vol.50, nº1, p.312-3190023-6438info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2022-09-06T12:26:14Zoai:repositorio.lneg.pt:10400.9/1663Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T15:34:26.557478Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta products as PUFA’s source |
title |
Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta products as PUFA’s source |
spellingShingle |
Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta products as PUFA’s source Fradique, Mónica Pasta Isochrysis galbana Diacronema vlkianum EPA DHA |
title_short |
Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta products as PUFA’s source |
title_full |
Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta products as PUFA’s source |
title_fullStr |
Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta products as PUFA’s source |
title_full_unstemmed |
Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta products as PUFA’s source |
title_sort |
Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta products as PUFA’s source |
author |
Fradique, Mónica |
author_facet |
Fradique, Mónica Batista, Ana Paula Nunes, Cristiana M. Gouveia, Luisa Bandarra, Narcisa M. Raymundo, Anabela |
author_role |
author |
author2 |
Batista, Ana Paula Nunes, Cristiana M. Gouveia, Luisa Bandarra, Narcisa M. Raymundo, Anabela |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Repositório do LNEG |
dc.contributor.author.fl_str_mv |
Fradique, Mónica Batista, Ana Paula Nunes, Cristiana M. Gouveia, Luisa Bandarra, Narcisa M. Raymundo, Anabela |
dc.subject.por.fl_str_mv |
Pasta Isochrysis galbana Diacronema vlkianum EPA DHA |
topic |
Pasta Isochrysis galbana Diacronema vlkianum EPA DHA |
description |
Factors such as an ageing population, increased health care costs and rapid advances in science and technology are likely driving the increase interest among consumers in attaining wellness through diet, which is in turn, fuelling interest in functional foods and changing the way that people eat. Microalgae have been largely cultured and commercialized as food and feed additives, their potential as source of high-added value compounds and their ability to positively affect human’s health due to their original chemical composition, is well known. Considering pasta is a main staple food, the objective of this study was to prepare fresh spaghetti enriched with different amounts of microalgae and to compare the fatty acid profile of pastas before and after cooking, with standard semolina spaghetti. The results show that fatty acid profile of pastas prepared with Isochrysis galbana and Diacronema vlkianum biomass incorporation, presented a high resistance to the thermal treatment applied during the cooking procedure. The increase of the amount of the algae lead to a significant increase of EPA (Eicosapentaenoic Acid) and DHA (Docosahexaenoic Acid) both in raw and cooked pastas, omega-3 fatty acids that can be obtained through seafood. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-02-26T16:21:36Z 2013-01-01T00:00:00Z 2013-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.9/1663 |
url |
http://hdl.handle.net/10400.9/1663 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Fradique, M.; Batista, A.P.; Nunes, M.C.; Gouveia, L.; Bandarra, N.M.; Raymundo, A. Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta products as PUFA’s source. In:LWT - Food Science and Technology, 2013, vol.50, nº1, p.312-319 0023-6438 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
|
_version_ |
1799130208326909952 |