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Article

Yogurt Enriched with Isochrysis galbana: An Innovative Functional Food

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Division of Aquaculture, Upgrading and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Avenida Alfredo Magalhães Ramalho, 6, 1495-165 Algés, Portugal
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Faculty of Sciences, BioISI—Biosystems & Integrative Sciences Institute, University of Lisboa, Campo Grande 016, 1749-016 Lisboa, Portugal
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CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123 Porto, Portugal
*
Author to whom correspondence should be addressed.
Academic Editors: Golfo Moatsou and Michael Netzel
Foods 2021, 10(7), 1458; https://doi.org/10.3390/foods10071458
Received: 18 May 2021 / Revised: 9 June 2021 / Accepted: 21 June 2021 / Published: 24 June 2021
(This article belongs to the Special Issue Advance in Biological Activities of Functional Food)
Microalgae are a valuable and innovative emerging source of natural nutrients and bioactive compounds that can be used as functional ingredients in order to increase the nutritional value of foods to improve human health and to prevent disease. The marine microalga Isochrysis galbana has great potential for the food industry as a functional ingredient, given its richness in ω3 long chain-polyunsaturated fatty acids (LC-PUFAs), with high contents of oleic, linoleic, alpha-linolenic acid (ALA), stearidonic, and docosahexaenoic (DHA) acids. This study focuses on the formulation of a functional food by the incorporation of 2% (w/w) of I. galbana freeze-dried biomass and 2% (w/w) of I. galbana ethyl acetate lipidic extract in solid natural yogurts preparation. In the functional yogurt enriched with microalgal biomass, the ω3 LC-PUFA’s content increased (to 60 mg/100 g w/w), specifically the DHA content (9.6 mg/100 g ww), and the ω3/ω6 ratio (augmented to 0.8). The in vitro digestion study showed a poor bioaccessibility of essential ω3 LC-PUFAs, wherein linoleic acid (18:2 ω6) presented a bioaccessibility inferior to 10% and no DHA or eicosapentaenoic acid (EPA) was detected in the bioaccessible fraction of the functional yogurts, thus indicating a low accessibility of lipids during digestion. Notwithstanding, when compared to the original yogurt, an added value novel functional yogurt with DHA and a higher ω3 LC-PUFAs content was obtained. The functional yogurt enriched with I. galbana can be considered important from a nutritional point of view and a suitable source of essential FAs in the human diet. However, this needs further confirmation, entailing additional investigation into bioavailability through in vivo assays. View Full-Text
Keywords: Isochrysis galbana; ω3 long chain-polyunsaturated fatty acids; functional ingredient; yogurt; bioaccessibility Isochrysis galbana; ω3 long chain-polyunsaturated fatty acids; functional ingredient; yogurt; bioaccessibility
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MDPI and ACS Style

Matos, J.; Afonso, C.; Cardoso, C.; Serralheiro, M.L.; Bandarra, N.M. Yogurt Enriched with Isochrysis galbana: An Innovative Functional Food. Foods 2021, 10, 1458. https://doi.org/10.3390/foods10071458

AMA Style

Matos J, Afonso C, Cardoso C, Serralheiro ML, Bandarra NM. Yogurt Enriched with Isochrysis galbana: An Innovative Functional Food. Foods. 2021; 10(7):1458. https://doi.org/10.3390/foods10071458

Chicago/Turabian Style

Matos, Joana, Cláudia Afonso, Carlos Cardoso, Maria L. Serralheiro, and Narcisa M. Bandarra 2021. "Yogurt Enriched with Isochrysis galbana: An Innovative Functional Food" Foods 10, no. 7: 1458. https://doi.org/10.3390/foods10071458

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