Effects of Rosemary extracts on oxidative stability of chikkis fortified with microalgae biomass

Abstract

The present study evaluates the oxidative stability in chikkis enriched with omega 3 fatty acids using natural antioxidant from Rosmarinus officinalis. The best condition for the extraction of phenolic compounds from Rosmarinus officinalis L. (rosemary) was established, and the antioxidant activity was demonstrated based on inhibition of DPPH free radical formation. Nannochloropsis oculata and Isochrysis galbana are rich sources of Eicosapentanoic acid (EPA) and Docosahexaenoic acid (DHA). Biomass of these microalgae were incorporated in chikkis as omega 3 fatty acid source. Effects of addition of natural and synthetic antioxidants (BHA) on oxidative stability of chikkis were analyzed for storage period of 2 months. Evaluation of peroxide value (PV) and fatty acid profile showed that the process of oxidation slowed down. Natural antioxidant was found to be more effective when compared to synthetic antioxidant (BHA). Omega-3 PUFA levels (EPA+DHA) of 75 and 240 mg/ 100 g chikkis were observed if enriched with 1 and 3 % Nannochloropsis oculata biomass respectively. Similarly, Omega-3 PUFA levels (EPA+DHA) of 102 and 320 mg/ 100 g chikkis were observed if enriched with 1 and 3 % Isochrysis galbana biomass respectively. The effects of microalgae and antioxidant incorporation on the chikkis showed that color values remained stable during storage period of 2 months with no significant change (P<0.05) in texture. Sensory evaluation revealed that up to 3 % microalgal biomass incorporation was positively classified and accepted.

Impact of microalgal species on the oxidative stability of n-3 LC-PUFA enriched tomato puree

“…Even when preventive actions were taken, such as vacuum storage and addition of antioxidants, it was in general not possible to keep the enriched products oxidatively stable [36][37][38][39]. The studies of Babuskin et al [40] and Gheysen et al [17] investigated the oxidative stability of photoautotrophic microalgae in chikkis and a tomato puree, respectively. Babuskin et al [40] stored chikkis supplemented with 3% Isochrysis or Nannochloropsis for 60 days at 27°C and observed a slight increase in the peroxide value comparable to that in the present study.…”

“…The studies of Babuskin et al [40] and Gheysen et al [17] investigated the oxidative stability of photoautotrophic microalgae in chikkis and a tomato puree, respectively. Babuskin et al [40] stored chikkis supplemented with 3% Isochrysis or Nannochloropsis for 60 days at 27°C and observed a slight increase in the peroxide value comparable to that in the present study.…”

Impact of processing on n-3 LC-PUFA in model systems enriched with microalgae

“…Each cultivation system has advantages and disadvantages, but in general, microalgae offer a great opportunity to innovate and create healthy food products enriched in n-3 LC-PUFA. Previous studies show that in general, heterotrophic oil extracted from the biomass (Park, Kelleher, McClements, & Decker, 2004;Chee et al, 2005;Gallaher, Hollender, Peterson, Roberts, & Coupland, 2005;Lee et al, 2006;Serna-Saldivar, Zorrilla, De La Parra, Stagnitti, & Abril, 2006;Valencia, Ansorena, & Astiasarán, 2007;Lopez-Lopez, Cofrades, & Jiménez-Colmenero, 2009; García-Íñiguez de Ciriano et al, 2010;Kassis, Beamer, Matak, Tou, & Jaczynski, 2010;Tolasa, Lee, & Cakli, 2010;Pietrowski, Tahergorabi, Matak, Tou, & Jaczynski, 2011;Sedoski, Beamer, Jaczynski, Partington, & Matak, 2012;Berasategi et al, 2014;Lamas et al, 2015;Alejandre, Passarini, Astiasarán, & Ansorena, 2017), as well as the whole autotrophic microalgal biomass can serve as delivery system of n-3 LC-PUFA Fradique et al, 2013;Babuskin, Krishnan, Babu, Sivarajan, & Sukumar, 2014;Babuskin, et al., 2015;Batista et al, 2017;Garcia-Segovia, Pagan-Moreno, & Martinez-Monzo, 2017).…”

Optimization of microwave assisted extraction of essential oils from Iranian Rosmarinus officinalis L. using RSM

“…The extract and essential oil of the Rosemary have been used in wide ranges of applications, including cosmetics, as additive for shampoo, soap, cream; food industry processing, as flavourig agent, and medicinal industry, because of its antibacterial, antioxidant and anti-mutagenic properties. The potential antibacterial, antioxidant and antimutagenic properties of this plant was proved in many reported researches in the literature (Babuskin et al 2015;González-Rivera et al 2016;Karakaya et al 2014;Ranjbar Nedamani et al 2015).…”