The influence of storage conditions on hygiene condition and eicosapentaenoic acid oxidation in Nannochloropsis algae for sustainable food supply

Yiran Lu; Hao Lan; Yixiao Wu; Mostafa R. Abukhadra; Ahmed M. El-Sherbeeny; Shan He; Shanggui Deng; Jingrong Gao

doi:10.1002/jsfa.13941

The influence of storage conditions on hygiene condition and eicosapentaenoic acid oxidation in Nannochloropsis algae for sustainable food supply

Yiran Lu, Hao Lan, Yixiao Wu, Mostafa R. Abukhadra, Ahmed M. El-Sherbeeny, Shan He, Shanggui Deng, Jingrong Gao

Research output: Contribution to journal › Article › peer-review

Abstract

BACKGROUND: Nannochloropsis algae contain approximately 20% polyunsaturated fatty acids (PUFA) and hold significant potential for high-quality eicosapentaenoic acid (EPA) food industrialization. However, EPA in Nannochloropsis sp. is prone to oxidation, and microbial growth is a critical factor affecting the shelf life of fresh food. Storage composition and temperature are primary factors influencing microbial growth, yet these aspects are not fully understood. This study investigates the effects of temperature and encapsulation on EPA content in nano-products over time. Nano-powder and nanobeads derived from Nannochloropsis sp. served as raw materials. Additionally, changes in aerobic plate counts and coliform groups were monitored.

RESULTS: The results indicated that nanobeads, due to their more complex processing and less mature packaging, were more susceptible to coliform contamination compared to nano-powder. In terms of EPA stability, nanobeads exhibited a longer storage life than nano-powder. The oxidation rate of both nano-powder and nanobeads was faster at 37 °C than at 25 °C.

CONCLUSION: These findings can inform general shelf life estimation, rapid detection of total lipid content in nano-products and macro extraction of nano-oil. Moreover, they have significant implications for delaying EPA oxidation in nano-products and improving hygienic quality control for microbial detection.

Original language	English
Pages (from-to)	1-9
Number of pages	9
Journal	Journal of the Science of Food and Agriculture
DOIs	https://doi.org/10.1002/jsfa.13941
Publication status	E-pub ahead of print - 2 Oct 2024

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@article{1e4502dbcab244a08be7e8d546361c39,

title = "The influence of storage conditions on hygiene condition and eicosapentaenoic acid oxidation in Nannochloropsis algae for sustainable food supply",

abstract = "BACKGROUND: Nannochloropsis algae contain approximately 20% polyunsaturated fatty acids (PUFA) and hold significant potential for high-quality eicosapentaenoic acid (EPA) food industrialization. However, EPA in Nannochloropsis sp. is prone to oxidation, and microbial growth is a critical factor affecting the shelf life of fresh food. Storage composition and temperature are primary factors influencing microbial growth, yet these aspects are not fully understood. This study investigates the effects of temperature and encapsulation on EPA content in nano-products over time. Nano-powder and nanobeads derived from Nannochloropsis sp. served as raw materials. Additionally, changes in aerobic plate counts and coliform groups were monitored. RESULTS: The results indicated that nanobeads, due to their more complex processing and less mature packaging, were more susceptible to coliform contamination compared to nano-powder. In terms of EPA stability, nanobeads exhibited a longer storage life than nano-powder. The oxidation rate of both nano-powder and nanobeads was faster at 37 °C than at 25 °C. CONCLUSION: These findings can inform general shelf life estimation, rapid detection of total lipid content in nano-products and macro extraction of nano-oil. Moreover, they have significant implications for delaying EPA oxidation in nano-products and improving hygienic quality control for microbial detection.",

keywords = "eicosapentaenoic acid, food supply, microbial, Nannochloropsis, storage, sustainability",

author = "Yiran Lu and Hao Lan and Yixiao Wu and Abukhadra, {Mostafa R.} and El-Sherbeeny, {Ahmed M.} and Shan He and Shanggui Deng and Jingrong Gao",

year = "2024",

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doi = "10.1002/jsfa.13941",

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T1 - The influence of storage conditions on hygiene condition and eicosapentaenoic acid oxidation in Nannochloropsis algae for sustainable food supply

AU - Lu, Yiran

AU - Lan, Hao

AU - Wu, Yixiao

AU - Abukhadra, Mostafa R.

AU - El-Sherbeeny, Ahmed M.

AU - He, Shan

AU - Deng, Shanggui

AU - Gao, Jingrong

PY - 2024/10/2

Y1 - 2024/10/2

N2 - BACKGROUND: Nannochloropsis algae contain approximately 20% polyunsaturated fatty acids (PUFA) and hold significant potential for high-quality eicosapentaenoic acid (EPA) food industrialization. However, EPA in Nannochloropsis sp. is prone to oxidation, and microbial growth is a critical factor affecting the shelf life of fresh food. Storage composition and temperature are primary factors influencing microbial growth, yet these aspects are not fully understood. This study investigates the effects of temperature and encapsulation on EPA content in nano-products over time. Nano-powder and nanobeads derived from Nannochloropsis sp. served as raw materials. Additionally, changes in aerobic plate counts and coliform groups were monitored. RESULTS: The results indicated that nanobeads, due to their more complex processing and less mature packaging, were more susceptible to coliform contamination compared to nano-powder. In terms of EPA stability, nanobeads exhibited a longer storage life than nano-powder. The oxidation rate of both nano-powder and nanobeads was faster at 37 °C than at 25 °C. CONCLUSION: These findings can inform general shelf life estimation, rapid detection of total lipid content in nano-products and macro extraction of nano-oil. Moreover, they have significant implications for delaying EPA oxidation in nano-products and improving hygienic quality control for microbial detection.

AB - BACKGROUND: Nannochloropsis algae contain approximately 20% polyunsaturated fatty acids (PUFA) and hold significant potential for high-quality eicosapentaenoic acid (EPA) food industrialization. However, EPA in Nannochloropsis sp. is prone to oxidation, and microbial growth is a critical factor affecting the shelf life of fresh food. Storage composition and temperature are primary factors influencing microbial growth, yet these aspects are not fully understood. This study investigates the effects of temperature and encapsulation on EPA content in nano-products over time. Nano-powder and nanobeads derived from Nannochloropsis sp. served as raw materials. Additionally, changes in aerobic plate counts and coliform groups were monitored. RESULTS: The results indicated that nanobeads, due to their more complex processing and less mature packaging, were more susceptible to coliform contamination compared to nano-powder. In terms of EPA stability, nanobeads exhibited a longer storage life than nano-powder. The oxidation rate of both nano-powder and nanobeads was faster at 37 °C than at 25 °C. CONCLUSION: These findings can inform general shelf life estimation, rapid detection of total lipid content in nano-products and macro extraction of nano-oil. Moreover, they have significant implications for delaying EPA oxidation in nano-products and improving hygienic quality control for microbial detection.

KW - eicosapentaenoic acid

KW - food supply

KW - microbial

KW - Nannochloropsis

KW - storage

KW - sustainability

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SN - 0022-5142

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JO - Journal of the Science of Food and Agriculture

JF - Journal of the Science of Food and Agriculture

ER -

The influence of storage conditions on hygiene condition and eicosapentaenoic acid oxidation in Nannochloropsis algae for sustainable food supply

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