{"refrec":{"BRefID":307884,"RR":"<b>Gheysen, L.; Bernaerts, T.; Bruneel, C.; Goiris, K.; Van Durme, J.; Van Loey, A.; De Cooman, L.; Foubert, I.</b> (2018). Impact of processing on n-3 LC-PUFA in model systems enriched with microalgae. <i>Food Chemistry 268</i>: 441-450. <a href=\"https://dx.doi.org/10.1016/j.foodchem.2018.06.112\" target=\"_blank\">https://dx.doi.org/10.1016/j.foodchem.2018.06.112</a>","BEntID":300210,"PublicFlag":1,"CheckedFlag":1,"wosflag":1,"vabbflag":1,"RefStringPartII":". <i>Food Chemistry 268</i>: 441-450. <a href=\"https://dx.doi.org/10.1016/j.foodchem.2018.06.112\" target=\"_blank\">https://dx.doi.org/10.1016/j.foodchem.2018.06.112</a>","DocTypID":8,"DocType":"Journal article","MarineFlag":1,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Gheysen, L.; Bernaerts, T.; Bruneel, C.; Goiris, K.; Van Durme, J.; Van Loey, A.; De Cooman, L.; Foubert, I.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Gheysen, L. <i>et al.</i>","Englishabstract":"Microalgae have already shown their potential as an alternative source of n-3 LC-PUFA. In this study, 5 different microalgal species (<i>Isochrysis, Nannochloropsis, Phaeodactylum, Porphyridium</i> and <i>Schizochytrium</i>) were added to an acidic model system and screened on their potential use in acidic food matrices. The impact of mechanical and thermal processing on the model systems was studied by analyzing the amount of n-3 LC-PUFA, free fatty acids, carotenoids, lipid polymers and the oxidative stability. A (limited) reduction of n-3 LC-PUFA was observed. Thermal alterations combined with the presence of free fatty acids seemed to be the causing factor for this decrease. Furthermore, the oxidative stability of model systems enriched with photoautotrophic microalgae was significantly higher than of those enriched with heterotrophic microalgae. 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