Functional biscuits with PUFA-omega 3 from Isochrysis galbana

Detalhes bibliográficos
Autor(a) principal: Gouveia, Luísa
Data de Publicação: 2008
Outros Autores: Coutinho, Carla, Mendonça, Emanuel, Batista, Ana Paula, Sousa, Isabel, Bandarra, Narcisa M., Raymundo, Anabela
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/4251
Resumo: BACKGROUND: Sweet biscuits, a traditional and nutritious food, can be healthy and very attractive when redesigned to be prepared with the addition of a natural product, themicroalgal biomass of Isochrysis galbana.This marine microalga is recognised as a rich source of polyunsaturated fatty acids (PUFAs), mainly eicosapentaenoic acid (EPA; 20:5ω3), and is a promising ingredient in the food and feed industries. The importance of PUFA-ω3 (an alternative to fish oils) in food, and the need to increase the daily intake of these substances to promote a healthier lifestyle is now well known. RESULTS: Traditional butter biscuits were enriched with I. galbana biomass (1% and 3%) and evaluated in terms of colour, texture and fatty acid profile, within 3months of storage. I. galbana biscuits presented total levels of 100mg 100 g−1 and 320mg 100 g−1 of PUFA-ω3 (EPA + DPA (docosapentaenoic acid; 22:5ω3) + DHA (docosahexaenoic acid; 22:6ω3) for 1% and 3% I. galbana, respectively. CONCLUSION: The enhancement of texture properties, the high stability of colour and texture and the good profile of polyunsaturated fatty acids, with emphasis on EPA and DHA, of the biscuits obtained, reveal a new food market niche opportunity.
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spelling Functional biscuits with PUFA-omega 3 from Isochrysis galbanaIsochrysis galbanamicroalgacolourtexturepolyunsaturated fatty acidsBACKGROUND: Sweet biscuits, a traditional and nutritious food, can be healthy and very attractive when redesigned to be prepared with the addition of a natural product, themicroalgal biomass of Isochrysis galbana.This marine microalga is recognised as a rich source of polyunsaturated fatty acids (PUFAs), mainly eicosapentaenoic acid (EPA; 20:5ω3), and is a promising ingredient in the food and feed industries. The importance of PUFA-ω3 (an alternative to fish oils) in food, and the need to increase the daily intake of these substances to promote a healthier lifestyle is now well known. RESULTS: Traditional butter biscuits were enriched with I. galbana biomass (1% and 3%) and evaluated in terms of colour, texture and fatty acid profile, within 3months of storage. I. galbana biscuits presented total levels of 100mg 100 g−1 and 320mg 100 g−1 of PUFA-ω3 (EPA + DPA (docosapentaenoic acid; 22:5ω3) + DHA (docosahexaenoic acid; 22:6ω3) for 1% and 3% I. galbana, respectively. CONCLUSION: The enhancement of texture properties, the high stability of colour and texture and the good profile of polyunsaturated fatty acids, with emphasis on EPA and DHA, of the biscuits obtained, reveal a new food market niche opportunity.Society of Chemical IndustryRepositório da Universidade de LisboaGouveia, LuísaCoutinho, CarlaMendonça, EmanuelBatista, Ana PaulaSousa, IsabelBandarra, Narcisa M.Raymundo, Anabela2012-04-19T13:51:20Z20082008-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/4251eng"Journal of the Science of Food and Agriculture". ISSN 0022-5142. 88 (2008) 891-8960022-5142info: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:RCAAP2023-03-06T14:35:15Zoai:www.repository.utl.pt:10400.5/4251Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:51:57.062407Repositório 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 Functional biscuits with PUFA-omega 3 from Isochrysis galbana
title Functional biscuits with PUFA-omega 3 from Isochrysis galbana
spellingShingle Functional biscuits with PUFA-omega 3 from Isochrysis galbana
Gouveia, Luísa
Isochrysis galbana
microalga
colour
texture
polyunsaturated fatty acids
title_short Functional biscuits with PUFA-omega 3 from Isochrysis galbana
title_full Functional biscuits with PUFA-omega 3 from Isochrysis galbana
title_fullStr Functional biscuits with PUFA-omega 3 from Isochrysis galbana
title_full_unstemmed Functional biscuits with PUFA-omega 3 from Isochrysis galbana
title_sort Functional biscuits with PUFA-omega 3 from Isochrysis galbana
author Gouveia, Luísa
author_facet Gouveia, Luísa
Coutinho, Carla
Mendonça, Emanuel
Batista, Ana Paula
Sousa, Isabel
Bandarra, Narcisa M.
Raymundo, Anabela
author_role author
author2 Coutinho, Carla
Mendonça, Emanuel
Batista, Ana Paula
Sousa, Isabel
Bandarra, Narcisa M.
Raymundo, Anabela
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Gouveia, Luísa
Coutinho, Carla
Mendonça, Emanuel
Batista, Ana Paula
Sousa, Isabel
Bandarra, Narcisa M.
Raymundo, Anabela
dc.subject.por.fl_str_mv Isochrysis galbana
microalga
colour
texture
polyunsaturated fatty acids
topic Isochrysis galbana
microalga
colour
texture
polyunsaturated fatty acids
description BACKGROUND: Sweet biscuits, a traditional and nutritious food, can be healthy and very attractive when redesigned to be prepared with the addition of a natural product, themicroalgal biomass of Isochrysis galbana.This marine microalga is recognised as a rich source of polyunsaturated fatty acids (PUFAs), mainly eicosapentaenoic acid (EPA; 20:5ω3), and is a promising ingredient in the food and feed industries. The importance of PUFA-ω3 (an alternative to fish oils) in food, and the need to increase the daily intake of these substances to promote a healthier lifestyle is now well known. RESULTS: Traditional butter biscuits were enriched with I. galbana biomass (1% and 3%) and evaluated in terms of colour, texture and fatty acid profile, within 3months of storage. I. galbana biscuits presented total levels of 100mg 100 g−1 and 320mg 100 g−1 of PUFA-ω3 (EPA + DPA (docosapentaenoic acid; 22:5ω3) + DHA (docosahexaenoic acid; 22:6ω3) for 1% and 3% I. galbana, respectively. CONCLUSION: The enhancement of texture properties, the high stability of colour and texture and the good profile of polyunsaturated fatty acids, with emphasis on EPA and DHA, of the biscuits obtained, reveal a new food market niche opportunity.
publishDate 2008
dc.date.none.fl_str_mv 2008
2008-01-01T00:00:00Z
2012-04-19T13:51:20Z
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/10400.5/4251
url http://hdl.handle.net/10400.5/4251
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv "Journal of the Science of Food and Agriculture". ISSN 0022-5142. 88 (2008) 891-896
0022-5142
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 Society of Chemical Industry
publisher.none.fl_str_mv Society of Chemical Industry
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
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