Evaluating the Potential of the Defatted By-Product of Aurantiochytrium sp. Industrial Cultivation as a Functional Food
authors Reboleira, J; Felix, R; Felix, C; de Melo, MMR; Silva, CM; Saraiva, JA; Bandarra, NM; Teixeira, B; Mendes, R; Paulo, MC; Coutinho, J; Lemos, MFL
nationality International
journal FOODS
author keywords spent biomass; prebiotic potential; enzymatic digestion; biorefinery; circular economy; by-products
keywords AOAC OFFICIAL-METHOD; IN-VITRO; ANTIOXIDANT PROPERTIES; FATTY-ACID; MICROALGAE; EXTRACTION; SYNBIOTICS; PREBIOTICS; GROWTH; INULIN
abstract While Aurantiochytrium sp. is an increasingly popular source of polyunsaturated fatty acids (PUFAs), its extraction generates high amounts of waste, including the spent, defatted residue. The composition and bioactivities of this by-product could prove to be a major part of the sustainable valorisation of this organism within the framework of a circular economy. In this study, the defatted biomass of commercial Aurantiochytrium sp. was nutritionally characterised, and its amino acid profile was detailed. Additionally, the antioxidant and prebiotic potentials of an enzymatically digested sample of defatted Aurantiochytrium sp. were evaluated under a set of miniaturised in vitro assays. The nutritional profile of the spent Aurantiochytrium biomass revealed a protein and dietary-fibre rich product, with values reaching 26.7% and 31.0% for each, respectively. It also held high concentrations of glutamic and aspartic acid, as well as a favourable lysine/arginine ratio of 3.73. The digested samples demonstrated significant Weissela cibaria and Bifidobacterium bifidum growth-enhancing potential. Residual ferric reducing antioxidant power (FRAP) activity was likely attributed to antioxidant amino acids or peptides. The study demonstrated that some of the nutritional and functional potential that reside in the defatted Aurantiochytrium sp. waste encourages additional studies and the development of food supplements employing this resource's by-products under a biorefinery framework.
publisher MDPI
isbn 2304-8158
year published 2021
volume 10
issue 12
digital object identifier (doi) 10.3390/foods10123058
web of science category 13
subject category Food Science & Technology
unique article identifier WOS:000739687200001
  ciceco authors
  impact metrics
journal analysis (jcr 2019):
journal impact factor 4.092
5 year journal impact factor Not Available
category normalized journal impact factor percentile 80.935
dimensions (citation analysis):
altmetrics (social interaction):



 


Apoio

1suponsers_list_ciceco.jpg