Summary
This in vitro study demonstrates that cell disruption of Nannochloropsis sp. microalgae by high-pressure homogenization substantially improves the bioaccessibility of carotenoids and omega-3 long-chain polyunsaturated fatty acids. Untreated microalgae showed incomplete lipid digestion and low bioaccessibility values (1–6% for carotenoids, 13% for ω3-LC-PUFA), whereas cell disruption achieved complete lipid digestibility and achieved a threefold increase in bioaccessibility. The findings indicate that the microalgal cell wall and/or membrane acts as a natural barrier to nutrient absorption, suggesting cell disruption is essential for incorporating microalgae into functional food products.
Regional applicability
The study was conducted using in vitro digestion methodology and does not specify a geographic location; findings are likely applicable internationally to food product development strategies. In the United Kingdom context, these results would inform the design of microalgae-enriched functional foods and the technical requirements for processing microalgal biomass to maximise nutrient delivery to consumers.
Key measures
In vitro lipid digestibility; carotenoid bioaccessibility (expressed as percentage); ω3-LC-PUFA bioaccessibility (expressed as percentage); incorporation of carotenoids into mixed micelles
Outcomes reported
The study measured in vitro bioaccessibility of carotenoids and omega-3 long-chain polyunsaturated fatty acids (ω3-LC-PUFA) from Nannochloropsis sp. microalgae, comparing intact cells with cells disrupted by high-pressure homogenization. Bioaccessibility was assessed through lipid digestion and incorporation into mixed micelles.
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