Lilia Masson

Microencapsulation of H. pluvialis oleoresins with different fatty acid composition: Kinetic stability of astaxanthin and alpha-tocopherol.

Haematococcus pluvialis is a natural source of astaxanthin (AX). However, AX loses its natural protection when extracted from this microalga. In this study, a supercritical fluid extract (SFE) of H. pluvialis was obtained and added to oils with different fatty acid compositions (sunflower oil (SO) or high oleic sunflower oil (HOSO)). The oleoresins of H. pluvialis ((SO+SFE) and (HOSO+SFE)) were encapsulated with Capsul by spray drying. The stability of the oleoresins and powders were studied at 40, 50 and 70° C. AX and alpha-tocopherol (AT) degradation followed a zero-order and first-order kinetic model, respectively, for all systems. The encapsulation of oleoresins improved the stability of AX and AT to a greater extent in oleoresins with a monounsaturated fatty acid profile, as shown by the significantly lowest degradation rate constants and longest half-lives. Therefore, the encapsulation of H. pluvialis oleoresins is an alternative to developing a functional ingredient for healthy food design.

Relative nutritional value of various dietary fats and oils

The dietary and nutritional role of fats and oils is quite complex, as evident in the new biological findings about some of their components that are essential to man. Fats and oils must be considered for both their quantitative and qualitative aspects, their fatty acid compositions and relationships with average diets in different countries should be emphasized. Because of some adverse physiological effects ascribed to saturated fatty acids, a tendency to increase the intake of polyunsaturated vegetable oils has occurred to provide a good source of essential fatty acids, mainly linoleic acid. However, saturated fats still are an important part of the diet in developed countries, especially “invisible” fats. Research must continue that is related to modifications fats and oils undergo during industrial processes which affect their nutritional value. Compositions of many fats and oils are provided.