Cell disruption of Nannochloropsis sp. improves in vitro bioaccessibility of carotenoids and ω3-LC-PUFA

Cell disruption of Nannochloropsis sp. improves in vitro bioaccessibility of carotenoids and ω3-LC-PUFA

The incorporation of microalgae into processed food products is considered a sustainable strategy to enrich food products in omega-3 long chain polyunsaturated fatty acids (ω3-LC-PUFA). However, the microstructural properties of the microalgae might influence the nutrient digestibility and bioaccess...

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Bibliographic Details
Main Authors: Tom M.M. Bernaerts, Heleen Verstreken, Céline Dejonghe, Lore Gheysen, Imogen Foubert, Tara Grauwet, Ann M. Van Loey
Format: Article
Language:English
Published: Elsevier 2020-02-01
Series:Journal of Functional Foods
Subjects:
Microalgae
Cell integrity
High pressure homogenization
Lipid digestion
Eicosapentaenoic acid
Carotenoids
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464619306942

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http://www.sciencedirect.com/science/article/pii/S1756464619306942

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