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Oxidative stability of vegetable purees enriched with n-3-LC-PUFAmicroalgal biomass: impact of type of vegetable
Journal Contribution - Journal Article
Vegetable purees can be interesting food products to enrich with omega‐3 long‐chain polyunsaturated fatty acids (n‐3‐LC‐PUFA), since they are important carriers of nutrients and fibres and essential in a healthy diet. Due to their large number of double bounds, n‐3‐LC‐PUFA are highly susceptible to lipid oxidation. Different vegetable purees, containing different types and amounts of endogenous antioxidants, may possibly show differences in oxidative stability. This study contributes to obtain more insight into the impact of the type of vegetable (broccoli, carrot or tomato) on the oxidative stability of purees enriched with heterotrophic (Schizochytrium) n‐3‐LC‐PUFA‐rich microalgal biomass. Therefore, different vegetable purees enriched with microalgae were compared with each other and analysed for their amount lipid oxidation products and antioxidants. Broccoli and tomato puree enriched with Schizochytrium showed a higher oxidative stability compared to enriched carrot puree. However, all of these Schizochytrium‐enriched purees were prone to oxidation.
Journal: International Journal of Food Science and Technology
Pages: 751 - 759
Number of pages: 9