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The development of a novel functional food: bioactive lipids in yogurts enriched with Aurantiochytrium sp. biomass

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Abstract

Western diets are poor in healthy n3 polyunsaturated fatty acids, such as docosahexaenoic acid. Since microalga Aurantiochytrium sp. is rich in docosahexaenoic acid, a functional food based on lean yogurt and this microalga was tested. This study entailed characterizing the lipid fraction and determining the fatty acid bioaccessibility. The tested yogurts (control and 2% w/w, Aurantiochytrium sp.) had differences. Docosahexaenoic acid was not detected in the control product, but it was the second most important fatty acid in Aurantiochytrium sp. and Aurantiochytrium yogurt, 29.7 ± 0.4% and 18.7 ± 2.0%, respectively. Based on the fatty acid profile only, an amount of 158.7 g of Aurantiochytrium yogurt in wet weight terms would be required to ensure an appropriate intake of healthy fatty acids. Generally, the fatty acid bioaccessibility was not high, remaining below 60–70% in almost all cases. Considering the docosahexaenoic acid bioaccessibility (44 ± 3%), an amount of 360.7 g of Aurantiochytrium yogurt would be advisable. A reasonable dietary prescription would be a daily consumption of 125 ml of Aurantiochytrium yogurt.

Graphical abstract: The development of a novel functional food: bioactive lipids in yogurts enriched with Aurantiochytrium sp. biomass

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Article information


Submitted
17 Jul 2020
Accepted
18 Sep 2020
First published
18 Sep 2020

Food Funct., 2020, Advance Article
Article type
Paper

The development of a novel functional food: bioactive lipids in yogurts enriched with Aurantiochytrium sp. biomass

M. C. Paulo, J. Marques, C. Cardoso, J. Coutinho, R. Gomes, A. Gomes-Bispo, C. Afonso and N. M. Bandarra, Food Funct., 2020, Advance Article , DOI: 10.1039/D0FO01884H

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