The development of a novel functional food: bioactive lipids in yogurts enriched withAurantiochytriumsp. biomass-Reference-Cited by-同舟云学术

The development of a novel functional food: bioactive lipids in yogurts enriched withAurantiochytriumsp. biomass

Published:2020 Issue:11 Volume:11 Page:9721-9728
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Paulo M. C.¹²³⁴^ORCID,Marques J.⁵⁶⁷⁸⁹,Cardoso C.⁵⁶⁷⁸⁹^ORCID,Coutinho J.¹²³⁴,Gomes R.⁵⁶⁷⁸⁹,Gomes-Bispo A.⁵⁶⁷⁸⁹,Afonso C.⁵⁶⁷⁸⁹,Bandarra N. M.⁵⁶⁷⁸⁹

Affiliation:

1. Depsiextracta Tecnologias Biológicas Lda

2. Zona Industrial do Monte da Barca

3. Coruche

4. Portugal

5. Division of Aquaculture

6. Upgrading

7. and Bioprospection (DivAV)

8. Portuguese Institute for the Sea and Atmosphere (IPMA

9. IP)

Abstract

The microalgaAurantiochytriumsp. is particularly rich in DHA and could be used as a nutraceutical in the preparation of innovative functional yogurts, whose lipid composition and bioaccessibility must be assessed.

Funder

Fundação para a Ciência e a Tecnologia

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/D0FO01884H

Reference31 articles.

1. Microalgae as healthy ingredients for functional food: a review

2. Economical DHA (Docosahexaenoic acid) production from Aurantiochytrium sp. KRS101 using orange peel extract and low cost nitrogen sources

3. Aurantiochytrium limacinum BCC52274 improves growth, hypo-salinity tolerance and swimming strength of Penaeus vannamei post larvae

4. Bioactive metabolites of docosahexaenoic acid

5. Dietary DHA, bioaccessibility, and neurobehavioral development in children

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