{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,11]],"date-time":"2026-05-11T18:44:24Z","timestamp":1778525064037,"version":"3.51.4"},"reference-count":62,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2021,6,24]],"date-time":"2021-06-24T00:00:00Z","timestamp":1624492800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["SFRH\/BD\/ 129795\/2017"],"award-info":[{"award-number":["SFRH\/BD\/ 129795\/2017"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"name":"I9+Proalga","award":["16-01-03-FMP-0011"],"award-info":[{"award-number":["16-01-03-FMP-0011"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Microalgae are a valuable and innovative emerging source of natural nutrients and bioactive compounds that can be used as functional ingredients in order to increase the nutritional value of foods to improve human health and to prevent disease. The marine microalga Isochrysis galbana has great potential for the food industry as a functional ingredient, given its richness in \u03c93 long chain-polyunsaturated fatty acids (LC-PUFAs), with high contents of oleic, linoleic, alpha-linolenic acid (ALA), stearidonic, and docosahexaenoic (DHA) acids. This study focuses on the formulation of a functional food by the incorporation of 2% (w\/w) of I. galbana freeze-dried biomass and 2% (w\/w) of I. galbana ethyl acetate lipidic extract in solid natural yogurts preparation. In the functional yogurt enriched with microalgal biomass, the \u03c93 LC-PUFA\u2019s content increased (to 60 mg\/100 g w\/w), specifically the DHA content (9.6 mg\/100 g ww), and the \u03c93\/\u03c96 ratio (augmented to 0.8). The in vitro digestion study showed a poor bioaccessibility of essential \u03c93 LC-PUFAs, wherein linoleic acid (18:2 \u03c96) presented a bioaccessibility inferior to 10% and no DHA or eicosapentaenoic acid (EPA) was detected in the bioaccessible fraction of the functional yogurts, thus indicating a low accessibility of lipids during digestion. Notwithstanding, when compared to the original yogurt, an added value novel functional yogurt with DHA and a higher \u03c93 LC-PUFAs content was obtained. The functional yogurt enriched with I. galbana can be considered important from a nutritional point of view and a suitable source of essential FAs in the human diet. However, this needs further confirmation, entailing additional investigation into bioavailability through in vivo assays.<\/jats:p>","DOI":"10.3390\/foods10071458","type":"journal-article","created":{"date-parts":[[2021,6,24]],"date-time":"2021-06-24T11:01:38Z","timestamp":1624532498000},"page":"1458","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":59,"title":["Yogurt Enriched with Isochrysis galbana: An Innovative Functional Food"],"prefix":"10.3390","volume":"10","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-1832-3505","authenticated-orcid":false,"given":"Joana","family":"Matos","sequence":"first","affiliation":[{"name":"Division of Aquaculture, Upgrading and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Avenida Alfredo Magalh\u00e3es Ramalho, 6, 1495-165 Alg\u00e9s, Portugal"},{"name":"Faculty of Sciences, BioISI\u2014Biosystems & Integrative Sciences Institute, University of Lisboa, Campo Grande 016, 1749-016 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5717-818X","authenticated-orcid":false,"given":"Cl\u00e1udia","family":"Afonso","sequence":"additional","affiliation":[{"name":"Division of Aquaculture, Upgrading and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Avenida Alfredo Magalh\u00e3es Ramalho, 6, 1495-165 Alg\u00e9s, Portugal"},{"name":"CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123 Porto, Portugal"}]},{"given":"Carlos","family":"Cardoso","sequence":"additional","affiliation":[{"name":"Division of Aquaculture, Upgrading and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Avenida Alfredo Magalh\u00e3es Ramalho, 6, 1495-165 Alg\u00e9s, Portugal"},{"name":"CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7541-9613","authenticated-orcid":false,"given":"Maria L.","family":"Serralheiro","sequence":"additional","affiliation":[{"name":"Faculty of Sciences, BioISI\u2014Biosystems & Integrative Sciences Institute, University of Lisboa, Campo Grande 016, 1749-016 Lisboa, Portugal"}]},{"given":"Narcisa M.","family":"Bandarra","sequence":"additional","affiliation":[{"name":"Division of Aquaculture, Upgrading and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Avenida Alfredo Magalh\u00e3es Ramalho, 6, 1495-165 Alg\u00e9s, Portugal"},{"name":"CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123 Porto, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2021,6,24]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"101800","DOI":"10.1016\/j.algal.2020.101800","article-title":"Health promoting functional lipids from microalgae pool: A review","volume":"46","author":"Katiyar","year":"2020","journal-title":"Algal Res."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"2672","DOI":"10.1039\/C7FO00409E","article-title":"Microalgae as healthy ingredients for functional food: A review","volume":"8","author":"Matos","year":"2017","journal-title":"Food Funct."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"1062","DOI":"10.1016\/j.foodres.2007.06.005","article-title":"Food matrices affect the bioavailability of (n-3) polyunsaturated fatty acids in a single meal study in humans","volume":"40","author":"Schram","year":"2007","journal-title":"Food Res. 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