https://orcid.org/0000-0002-9486-6053
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ABSTRACT
A recently isolated microalgal strain of Skeletonema sp. (Skt) has shown relevant bioactivities. Novel functional foods incorporating this strain were studied: a 3%, w/w, Skeletonema cookie (Skt Ck) and a 2%, w/w, Skeletonema sauce (Skt Sc), which were compared with a control cookie (Ctl Ck) and a control sauce (Ctl Sc), respectively. The fatty acid (FA) profile of the microalgal biomass was characterized by a large share of saturated FA, followed by monounsaturated FA and polyunsaturated FA (PUFA). Within PUFA, omega-3 PUFA exceeded n6 PUFA (omega-3/omega-6 ratio of 12.7 ± 1.1). The microalgal profile was dominated by the 14:0 and 16:1 FAs. The addition of Skeletonema sp. biomass increased 14:0 and 16:1 FAs contents in the products. The incorporation of Skeletonema sp. biomass led to a higher phenolic content in Skt Sc. Microalgal inclusion in the cookies reduced bioaccessibility in most cases. Skt Sc showed a larger functional food potential.
Acknowledgments
This work was supported by the following Post Doctoral Grants: Ref.: SFRH/BPD/102689/2014 (“Fundação para a Ciência e a Tecnologia”, FCT) for the author Carlos Cardoso and DIVERSIAQUA (MAR2020, Ref.: 16-02-01-FEAM-66) for the author Cláudia Afonso. Doctoral grants awarded by FCT supported the work performed by Joana Matos (SFRH/BD/129795/2017) and Hugo Pereira (SFRH/BD/105541/2014). The experimental work was funded by the projects 0055 ALGARED+ 5E - INTERREG V-A España-Portugal and AQUAMAX (Ref.: 16-02-01-FMP-0047). Authors would like to acknowledge João Navalho and Necton S.A. for kindly providing the biomass of Skeletonema sp.
Disclosure statement
No potential conflict of interest was reported by the author(s).