Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta products as PUFA's source
Autor(a) principal: | |
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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/10400.5/11491 |
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 |
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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 seafoodElsevierRepositório da Universidade de LisboaFradique, MónicaBatista, Ana PaulaNunes, M.CristianaGouveia, LuísaBandarra, Narcisa M.Raymundo, Anabela2016-05-03T15:30:15Z20132013-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/11491eng"LWT - Food Science and Technology". ISSN 0023-6438. 50 (2013) p.312-319info: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:RCAAP2023-03-06T14:41:46Zoai:www.repository.utl.pt:10400.5/11491Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:57:47.533428Repositório 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, M.Cristiana Gouveia, Luísa Bandarra, Narcisa M. Raymundo, Anabela |
author_role |
author |
author2 |
Batista, Ana Paula Nunes, M.Cristiana Gouveia, Luísa Bandarra, Narcisa M. Raymundo, Anabela |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Repositório da Universidade de Lisboa |
dc.contributor.author.fl_str_mv |
Fradique, Mónica Batista, Ana Paula Nunes, M.Cristiana Gouveia, Luísa 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 2013-01-01T00:00:00Z 2016-05-03T15:30:15Z |
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/10400.5/11491 |
url |
http://hdl.handle.net/10400.5/11491 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
"LWT - Food Science and Technology". ISSN 0023-6438. 50 (2013) p.312-319 |
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 |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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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 |
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